Weekend Cooking (Page 12)

Fresh Tomato Sauce and Tuna Steaks, on the Grill

Throw one last summer dinner party, grill and all -- with smoky, fresh tomato sauce and bright tuna...

Why Duck Is the New Steak

Move over steak -- there's a new meat in town.

How to Poach an Egg

Learn how to master the perfect poached egg, then practice your technique and add one to just about...

Joe Beef's Hot Oysters on the Radio

The secret ingredient for this recipe? Here's a hint: it's inedible.

How to Poach Fish

Master the techniques you need to poach the perfect fish -- all you need is a vigilant eye and a delicate...

How to Make a French Omelette

To make a classic French omelette, all you need is the right pan and a primer on proper technique. 

How to Make Croquembouche

For your next holiday bash, make a tower of pastry.

How to Make Crème Brûlée

Grab your torches. We're making crème brûlée.

How to Make a Timpano, Big Night-Style

Make a timpano, inspired by Big Night.

How to Frost a Cake

The Fatted Calf's Meatloaf

Toponia Miller from San Francisco's The Fatted Calf shares their recipe for classic American meatloaf...

Squid Ink Pasta

Camille Becerra teaches us how to make squid ink pasta at home.

How to Cook Octopus

Never make tough, chewy octopus again.

How to Break Down a Whole Fish

Camille Becerra teaches us to fillet a whole fish. Just remember: practice makes perfect.