Jean Touitou

This easy blender béarnaise sauce stems from classic creamy hollandaise. A combination of vinegar, lemon juice, and tarragon gives it a bit of bright, fresh flavor.

Ras-el-hanout, meaning "head of the shop," is a complex North African spice mixture that imparts a blend of aromatic, spicy, and earthy flavors.

The browned, crusty layer of rice that forms at the bottom of the pan is considered the most treasured part of this Middle Eastern classic.

Steaks this thick need a two-step cooking process. Give them a good sear on the stove-top, then transfer them to the oven to allow the inside to finish cooking without burning the outside. Ask your butcher to french the bones by removing excess fat and muscle, if desired.

If time is short, skip baking the homemade meringues and use store-bought.

No cream is necessary in this soup, just vegetables and broth puréed to velvety perfection.