Place marinade and pheasant in glass dish; marinate to produce desired flavor strength. Remove tenderloin; place in pan. Roast at 350 degrees F for ...

Melt butter in medium saute pan. Add shallots; sweat. Add chanterelles; cook until tender. Place in bowl; add vinegar, oil and herbs. Toss to ...

Saute shiitakes in butter until almost tender. Add garlic, shallots, salt and pepper; saute for 1 minute. Deglaze with champagne; remove from heat. ...

Combine flour, cream and egg yolks in mixing bowl; mix to form a smooth paste. Cover; refrigerate for 30 minutes. Roll out dough to 1/8-in. ...

TO SERVE Place blanched celery into consomme cups; pour hot celery essence over. Garnish with fresh celery leaves and Celery Leaf crackers. NOTE: ...

Place stainless steel bowl in ice bath. Combine chicken, egg whites and brunoise vegetables in bowl; mix well. Combine chilled stocks; add small ...

Also known as celery root, celeriac is a variety of celery that produces a large root. It's the root that you peel and shred; a food processor can ...

Cut cauliflower into small, bite-size pieces. Boil in water to cover for 3 minutes. In a small pan, add all remaining ingredients except kelp and ...

This Southwest-inspired salad is definitely not your everyday carrot-raisin salad! The salad can easily be made a day ahead, as its flavors blend ...

Heat oven to 350 degrees. Spray square pan, 9 X 9 X 2 inches, with nonstick cooking spray. Beat flours, yogurt, 2/3 cup sugar, the margarine, baking ...