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 Ingredients 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 Directions 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 si

Serve this succulent dish — enhanced by a creamy sauce with just a bit of tang — for seated dinners or festive buffets. FOR THE ROAST TENDERLOIN Yield: 10 to 12 servings Ingredients 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 Directions 1. Preheat the oven to broil. 2. Rub both sides of

A rich, decadent, and extremely easy-to-make ice cream elevates this seasonal dessert. APPLE-PEAR CUMBLE WITH MAPPLE-CINNAMON ICE CREAM Serves 10-12 CRUMBLE Ingredients 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 Ingredients ¼ cup dark brown sugar,

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. CHAMPAGNE CHICKEN "VERONIQUE" Serves 6 Ingredients 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

Assembled in minutes with the freshest of ingredients, this gorgeous salad is summer on a plate. Every summer, mostly in July, I visit the Hamptons, on Long Island, New York. The beaches are great, and there's always lots happening, but one of my very favorite things about this time of year there is all the wonderful produce. A zillion roadside farm stands sell local corn, tomatoes, summer squash, peaches, melons, fresh herbs, and on and on, and it is all nothing short of sen

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 Perfe

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

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

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 e