Blanch leeks uncovered in boiling salted water until tender, about 10 minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste with ...

Peel the potatoes and cut into 1/8-inch thick slices. Coat the bottom and the sides of a shallow oven-proof serving dish with melted butter. Layer ...

Cut potato balls with melon-ball cutter, using a circular motion. Place them in cold water as they are cut. Melt butter in a large skillet until ...

Place all ingredients in sauce pot; heat to boiling. Skim; strain. Let cool; refrigerate until ...

Place onions, honey, vinegar and wine in pot; heat to simmering. Simmer until onions are quite soft. Remove onions, reserve. Heat liquid to boiling; ...

Steam rice and set aside. In a bowl, mix vinegar, oil, thyme, Tabasco, salt and pepper. Add peas, hearts of artichoke, artichoke marinade form ...

Slice garlic bulbs in half horizontally; brush cut surface with olive oil. Place cut side down in skillet; fry lightly. Season with salt and pepper; ...

Place red peppers in pan and put under broiler. Cook until they begin to turn black, turning frequently so this occurs evenly on all sides of the ...

These mashed potatoes prove that butter and sour cream aren't necessary for a satisfying dish. The sweet roasted garlic, olive oil and rosemary will ...

Place clarified butter in hot sauce pan. Add shallots and garlic; saute until golden. Add brandy; flame. Add white wine; reduce by half. Add pepper ...