This rich and flavorful sauce is a staple in French cooking and is often served with steak, fish, and vegetables. The combination of tangy vinegar, fragrant tarragon, and creamy butter creates a ...

How I would have loved to be a bird in a tree outside of my great grandmother’s house in Queens, perched at the kitchen window with her cooking inside. What recipes does she remember?

She recommended an appetizer of “scallops” (king oyster mushrooms) in white wine butter sauce ... black-and-white videos of Julia Child cooking,” writes Hutchings.

Make the Béarnaise sauce and keep it warm (see recipe). Heat the grill pan on a high heat, season the steaks with a little salt and put them down onto the hot pan. When cooking a sirloin steak ...

While the wedges are cooking, remove the beef from the fridge. Place a nonstick pan on the heat and add the butter. When the butter starts to foam, add the beef to the pan and baste in the butter ...