Mark Twain said “cauliflower is nothing but cabbage with a college education.” Well, that’s sort of what risotto is: rice with a college education.
Everybody loves roast chicken. It’s probably the number one comfort food out there. And you can take comfort in knowing it’s incredibly easy to make.
Confit is an ancient French method of preserving food—it takes out the acrid bite of garlic, but leaves all of the flavor behind.
Most people know profiteroles as a cream-filled dessert, but this recipe turns them into one truly tasty appetizer.
Boiling a lobster is practically as easy as it sounds. Here’s how to do it perfectly every time.
Shellfish from Marc_Murphy
Cracking a lobster can take a little work, but it’s worth it to get to that warm, tender lobster meat.
Shellfish from Marc_Murphy
You don’t have to be a specialist to carve a chicken successfully. All you need is some patience and an extremely sharp knife.
If you can't make it to the New England seashore, here's a quick and delicious way to bring the shore to you.
Shellfish from Marc_Murphy
A perfectly trussed chicken makes one neat, tidy—and tasty!—package. Wrap it up and roast away.
Hi, I'm Marc Murphy, chef of Landmarc. Today we're going to be showing you how to make smoked mozzarella and ricotta fritters.