Dave Beran is the chef-owner of Pasjoli, an elevated French bistro in Santa Monica, California. A 2014 Food & Wine Best New Chef, Beran made a name for himself at Alinea and Next in Chicago, where he ...

Peel any of the fibrous outer stalks of celery with a vegetable peeler and slice into 1-inch pieces on the bias. Heat butter in a 10-inch saute pan over medium heat. Once melted, add the celery, salt ...

Serve this easy-to-make main course over a bed of long-grain white rice, with a simple dessert of sliced tangerines.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

When choosing Belgian endive, pick out heads that are tight with little or no yellow. If you can, pick out celery stalks with their leaves still attached; not only do they make a nice garnish, but ...