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Saveur Magazine
 
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How to Make a Kookoo Sabzi How to Make a Kookoo Sabzi
Start your day wi 3aec th a delicious Kookoo sabzi- an Iranian frittata-like egg dish.
0:44
By: Saveur Magazine
Tortilla Espanola Recipe Tortilla Espanola Recipe
Learn how to make a delicious Tortilla Espanola.
0:41
By: Saveur Magazine
How to Make a Hangtown Fry How to Make a Hangtown Fry
Try this rich oyster and bacon omelette for a hearty and filling breakfast.
0:37
By: Saveur Magazine
How to Make a Croque Madame How to Make a Croque Madame
Learn how to make the perfect Croque Madame.
0:47
By: Saveur Magazine
Making Eclairs with Park Hyatt's Chef Scott Cioe Making Eclairs with Park Hyatt's Chef Scott Cioe
The secrets of making perfect pate a choux.
0:45
By: Saveur Magazine
How to Rinse a Cocktail Glass How to Rinse a Cocktail Glass
The easiest way to add extra personality to your drink.
1:11
By: Saveur Magazine
How to Cook the Perfect Steak How to Cook the Perfect Steak
Learn how to perfectly pan sear a steak.
1:13
By: Saveur Magazine
How to Make the Perfect Quiche How to Make the Perfect Quiche
Chef Avery Ruzicka of Manresa Bread shows the secrets to creamy egg custard and a buttery crust.
1:28
By: Saveur Magazine
How to Make a Spanish Omelet How to Make a Spanish Omelet
The secret shortcut to a great Spanish tortilla? Potato chips.
0:41
By: Saveur Magazine
How to Make Kookoo Sabzi How to Make Kookoo Sabzi
These easy herb and egg frittatas make a great breakfast or light snack.
0:44
By: Saveur Magazine
How to Make a Croque Madame How to Make a Croque Madame
The simple guide to the classic sandwich.
0:47
By: Saveur Magazine
Meet Georges Perrier of Le Bec-Fin Meet Georges Perrier of Le Bec-Fin
Opening scene from Erika Frankel's 'King Georges' documentary.
1:17
By: Saveur Magazine
Georges Perrier of Le Bec-Fin Georges Perrier of Le Bec-Fin
A scene from 'King Georges,' Erika Frankel's documentary about Georges Perrier and Le Bec-Fin.
0:43
By: Saveur Magazine
How to Make Make Scrambled Eggs With Crab How to Make Make Scrambled Eggs With Crab
Michel Roux demonstrates a French twist to a breakfast classic.
1:07
By: Saveur Magazine
How to Build a Better Simple Syrup How to Build a Better Simple Syrup
How to make oleo saccharum for big citrus flavor without any juice.
1:18
By: Saveur Magazine
How to Pan-Sear the Perfect Steak How to Pan-Sear the Perfect Steak
You don't need a grill to cook great steak.
1:13
By: Saveur Magazine
How to Flame an Orange Twist How to Flame an Orange Twist
Give your cocktails a smoky, pyrotechnic edge.
1:01
By: Saveur Magazine
How to Dice an Entire Avocado in 10 Seconds How to Dice an Entire Avocado in 10 Seconds
Bring this restaurant trick home for the speediest salad topping or guacamole.
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By: Saveur Magazine
Chef Olia Hercules Makes Fermented Tomatoes Chef Olia Hercules Makes Fermented Tomatoes
Give your tomatoes some fizz.
1:07
By: Saveur Magazine
Dominique Crenn's Root Vegetable Gratin Recipe Dominique Crenn's Root Vegetable Gratin Recipe
Chef Dominique Crenn gets to the root of the farmer's market.
1:02
By: Saveur Magazine
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Quick Tip

Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.


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