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recipes 2002 10 steaks with bordelaise
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Cooking
On this episode of Dinner SOS, Chris and Tanya Holland guide caller Michelle to achieve delicious French cooking without allium.
Bon Appétit Staff & Contributors
Alexia Foods
Culture
Restaurants
Yeah, escargot is on the list.
Nikita Richardson
Cooking
Searing a steak, seasoning a salad, and making a vinaigrette. All covered in today's class...errr, salad.
Alex Delany
Cooking
And that we have 15 insanely good recipes you need to try right now?
Danielle Walsh
sponsored
Behind every good culinary tradition is a great sauce: simple in ingredient makeup, but so precise, they often require patience and practice to master. While French chef Marie Antoine-Carême is recognized as the first to identify four sauces as the foundation of culinary basics, it is French chef Auguste Escoffier who added hollandaise, the final sauce, to what became known as the “five mother sauces” when he published them in recipe form in his Le Guide Culinaire in 1903.
All-Clad
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Cooking
July 4th is all about freedom, so feel free to cook whatever you like! Here's 101 (yes, 101!) recipes worthy of Independence Day
Danielle Walsh
Culture
techniques
Commit these rules to heart, and the skill to grill will forever be in your bones.
Bon Appétit
Culture
Cooking
“Bread Steak” hits the spot when a slab of cauliflower just won’t cut it.
David Tamarkin
Culture
Cooking
This month, our readers have a creamy wedge salad dressing, a coffee-rubbed steak, and a whole lotta Vegas on the mind.
Belle Cushing
Culture
The Bon Appétit Test Kitchen
Culture
Serve these to your guests and save the cooking for later
Andrew Knowlton
Culture
techniques
We cooked up more than 20 steaks to bring you our favorites for the 'cue.
Amy Albert
Cooking
This hearty-yet-healthy steak dinner is a smart way to indulge in red meat on a weeknight.
Emily Fleischaker
techniques
Yes, there are eight (basic if unorthodox) steps, but the steakhouse-quality results speak for themselves.
Bon Appétit
Culture
The actress and Ina are now friends, but years ago, she was just another fan, testing out this recipe on her ‘Alias’ co-stars.
Jennifer Garner
Restaurants
When Buvette chef Jody Williams's restaurant took off in New York, she decided to repeat the formula–in Paris. Audacious? Sure. But it's that boldness that has made her–and her equally bold food–a hit on both sides of the Atlantic
Julia Turshen
Cooking
Flank steak has been getting a lot of play lately because it's a recession-friendly cut of beef, but the relatively low price is just a perk as far as I'm concerned.
Bridget Moloney