This dish has plenty of character and depth on its own, but can easily be elevated further with pan-fried scallops or other delicate seafood. The...

Possibly the world's best fish stock – at least if you ask Brian Mark himself. In this recipe, he shows you how to make a...

Here you'll find Brian Mark's version of the classic bouillabaisse – with a little twist. Lobster tail, scampi, cod, and turbot lift the dish to...

Apple and bacon is a true Danish classic, where the salty, smoky pork meets the sweetness of apples and onions. In Brian Mark's version, the...

Follow along as Brian Mark shows you how to give the classic sauce velouté – one of the famous French mother sauces – a fresh...

Tomato sauce is another of the five classic basic sauces in French cuisine – simple, rich and full of character. In this recipe, Brian Mark...

Sauce Hollandaise is one of the great classics of French cuisine – a creamy, buttery and tangy sauce that can elevate everything from poached eggs...

Sauce espagnole is one of the five classic mother sauces in French cuisine, as defined by the legendary Auguste Escoffier. Here, Brian Mark shows you...

In this recipe, you'll get Brian Mark's version of béchamel sauce – one of the five mother sauces. Béchamel sauce is a creamy, white sauce...