Impress your guests with this elegant dish – they’ll never guess it was such a cinch to make!




For the Poached Salmon

Yield: 6 to 8 servings



2 tablespoons minced shallots

2 pounds boneless, skinless salmon

½ teaspoon salt

¼ teaspoon ground black pepper

1½ cups white wine

2 tablespoons salted butter, cut into quarters



Preheat the oven to 375° F. Add 1 tablespoon of shallots to a 9" x 13" baking dish and spread them out evenly.

Season the salmon on each side with the salt and pepper, then place it in the baking dish. Spread the remaining shallots on top. Pour the white wine over the salmon and dot the...

Serve this succulent dish — enhanced by a creamy sauce with just a bit of tang — for seated dinners or festive buffets.





Yield: 10 to 12 servings



1 6- to 8-pound beef tenderloin, trimmed

2 teaspoons salt

1 teaspoon ground black pepper

2 tablespoons dried thyme

1 stick (8 tablespoons) salted butter, softened

2 tablespoons finely minced garlic

3 tablespoons finely chopped shallots




1. Preheat the oven to broil.

2. Rub both sides of the tenderloin generously with the salt, pepper, and thyme.

3. In a small bowl, combine the butter, garlic, and shallots, and mash them with a fork. R...

A rich, decadent, and extremely easy-to-make ice cream elevates this seasonal dessert.




Serves 10-12






Fruit Mixture

6 T salted butter

2 lbs. apples, cored, peeled, and sliced

1 lb. pears, cored, peeled, and sliced

1 cup dark brown sugar, firmly packed

¾ cup sugar

¾ tsp. salt

½ cup Calvados

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. allspice

2 tsp. lemon juice

3 T flour



Crumb Crust




¼ cup dark brown sugar, firmly packed

¾ cup sugar

2 ¼ cups flour

¾ cup rolled oats

1 tsp. salt

2 T vanilla extract

22 T (2 ¾ sticks) cold salted butter



  1. Preheat the oven t...

This riff on a classic French dish is pure magic — easy enough for a Tuesday supper, yet dazzling enough for a Saturday soiree. HB contributor Alex Hitz shares his recipe.



Serves 6




2 pounds boneless, skinless chicken breasts (approximately 3 breasts), cut in half lengthwise

1½ teaspoons salt

1 teaspoon ground black pepper

4 tablespoons butter

1 cup minced shallots

4 dozen red grapes, cut in half

¾ cup heavy cream

2 tablespoons chopped fresh tarragon



  1. COMBINE THE CHICKEN, 1 teaspoon of the salt, and the pepper in a medium-size mixing bowl and toss until all the chicken...

A luscious mayo with endless variations will transform your summer favorites—and it couldn’t be easier to whip up.



Summer is BLTs, grilled flank steak, fingerling potato salad, and coleslaw. Summer is tomatoes from the garden, crisp, cold lettuces, farm-stand corn on the cob. Summer is lobster rolls, green salads with herbs, grilled shrimp. I could go on and on, and there's no question I'd still miss some of your own summer favorites.


But may I make a suggestion? Try my Perfect Mayonnaise, or any of the variations you can create with it, such as Orange Mayonnaise, Green Sauce, or my Secret Ranch Dressing, for just...

Alex’s twist on an old-fashioned favorite results in a delicious—and amazing looking!—treat that’s perfect for any occasion.



Trends are trends and traditions are traditions, and rarely do the two mix, but this cake is a hybrid. It's my favorite kind of thing — a classic with a twist. These days, I'm sure you've seen salted caramel everywhere. And caramel cakes are a beloved staple across the South, from mansions to trailers — few birthdays, deaths, or holidays are celebrated without them.


This month, I have a new yet timeless flavor explosion just for you: my six-layer Salted Caramel Cake. Fair warning, the tastes...

For a taste of spring, this luscious recipe celebrates the best of the season.


I fell in love with flavor at an early agein France, where I traveled often with my parents. In the 1970s, nothing the retasted like it did in America. The tomatoes, the peaches, the asparagus, the eggs—everything was so different, so vivid, somuch itself. This soup is the closest thing I know to the French asparagus soup of my childhood, resplendent in a way that seemed exotic to meat the time: a simple combination of leeks, chicken stock, and cream.No corn starch (horrors!) or flourin this soup—the scrumptious thickness comes, ever so...

It’s a delicious riff on a classic dish that can be whipped up in no time flat. Just remember three basic steps.



To me, there's really nothing better than sautéed chicken in a pan sauce. Done right, it can make a merely capable cook look like a superior one. It was just about the first thing I ever learned to do by myself as a child, and the thing I still order time and again whenever I can in restaurants.


So many people ask me, "Alex, what's your favorite recipe?" I hardly ever answer, feigning the same affinity a mother hen does for every member of her brood, but if pressed, I must confess, this one is right up...

The art of tableside cooking has all but vanished from restaurants. But who’s to say you can’t create that same magic at home?


Stunning, succulent, easy, elegant—these are but four words to describe that indescribable feeling of sophistication and accomplishment that this short preparation gives you. The whole thing goes straight from the skillet to your gorgeous finished plate in mere minutes. I'd suggest "romantic dinner for two," "special occasion menu," and "super-knock-your-socks-off delicious" as other catchphrases. You'll have your own.


Trust me: This is a surefire way to impress anyone with your culinary ac...

An elegant and luscious soup is the perfect way to celebrate the holiday season and pay tribute to the comforts of tradition.


When I was growing up in Atlanta, Christmas was about concerts. That's because my stepfather, Robert Shaw, conducted at least 12 of them every year, including a festival of carols with collegiate and children's groups and the Atlanta Symphony Orchestra, and a "Messiah" with more than 300 people in the chorus.


Robert was Mr. Christmas. His album Christmas Hymns and Carols was the first classical record ever to go gold, and each year tens of thousands of people heard his concerts live, not to...

Please reload