Q-I was recently married and could think of no greater gift to give my new husband than the sauce of his dreams: the cabernet sauce in which the salmon swims at our favorite restaurant, Cafe Bernard.

In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight. In a medium saucepan, combine ...

Like many of the finer things in life, Bon Appétit only gets better with age. In Cooking from the Archives, we revisit recipes from the magazine's past. With decades of magazine issues to choose from, ...

The pristine white medallions are set off beautifully by the ruby coloured sauce. Use any dry red wine. Combine garlic, rosemary, lemon juice and soy sauce. Rub over monkfish. Leave to marinate 1 hour ...

This recipe is by Hiro Stone and Lissa Doumani of the Terra restaurant in Napa Valley, Calif. It'll make a gourmet dessert out of the strawberries from your garden.1 1/4 cups cabernet sauvignon wine6 ...

1. Preheat oven to 350 degrees. 2. Place beef in roasting pan and lightly coat with 2 tablespoons olive oil, salt and pepper. Insert a meat thermometer and cook in open pan for 1 hour or until ...

Seasoning: Prep steaks two days before cooking. Season with salt and very coarse black pepper. Crush garlic cloves and cover both sides. Place steaks in a shallow straight-sided container and coat all ...