Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

For the dough: In a bowl, sift together the flour and salt. In a separate bowl, whisk together six eggs, oil and two tablespoons of water. Pour the flour mixture onto a clean, dry work surface. Form ...

1 freshly cooked lobster, about 2 1/4 pounds Submerge the lobster in boiling water, adjusting heat to maintain a slow boil. Cook the lobster for around 10 minutes per pound. Extract lobster meat by ...

Preheat a grill pan over medium-high heat. Cut lobster tails in half lengthwise along the spine. Sprinkle with salt and pepper. Grill until slightly charred and shells are bright in color, about 5 ...

In a large saucepan, melt 3 tablespoons of the butter. Pull the leeks out of the water and drain in a colander. Add the washed leeks to the pan and cook over moderate heat until just tender (about 5 ...

We may receive a commission on purchases made from links. Mashed potatoes are easily at the top of the list when it comes to comfort foods, but if you want to add a touch of pizzaz, look no further ...

In a recent Taste article about the simple yet elegant butter sauce, beurre monté, I set up a challenge: To combine Hatch chiles and lobsters in honor of the recent overlap of the Hatch chile festival ...

Melt one stick of butter and add in shallots. Saute on medium-low heat until translucent. Add in garlic and saute an additional 2-3 minutes. Stir in lobster and cook over medium heat until cooked ...

Instructions: Peel chiles and remove seeds. Puree chiles in blender or food processor and reserve ½ to 1 cup chile puree. Save remaining puree for another use. Place water in a small saucepan and heat ...