Alex's Kitchen in House Beautiful

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...

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...

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...

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 (a...

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 a...

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...

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 class...

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 asparag...

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