This isn’t shortcut barbacoa—this is the real deal. Slow-cooked, deeply seasoned, and paired with rich consommé, these tacos ...

Now it sometimes seems you can’t sit down to a tasting menu without being presented with a dainty little bowl of something around which a perfumed consomme is gently ladled. In a way ...

Brunoise is classically used to garnish consomme. I know, you're probably thinking, "When was the last time I had consomme?" It is not something we see often on menus in our area, but a good ...

The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white ...

José Andrés opened Minibar 10 years ago in Washington D.C., where it has since earned two Michelin stars for its avant-garde dishes. At the restaurant, chefs assemble the food in front of the ...