Chef-Driven Recipes Made Easy
How to Make Classic Espagnole Sauce with Homemade Brown Stock
Learn to make Espagnole—the classic French mother sauce—with homemade brown stock. Optionally turn it into Sauce Chasseur for an elevated steak dinner!
How to Make Classic Bechamel Sauce
A step-by-step guide for making Bechamel from scratch. This easy French mother sauce is the foundation for lasagna, mac and cheese, and much more!
Rotisserie Chicken Pot Pie with Gruyère Puff Pastry Crust
Transform store-bought rotisserie chicken and puff pastry into a gourmet French-style pot pie with homemade velouté, vegetables, and aromatic herbs.
How to Make Velouté Sauce from Rotisserie Chicken Stock
Learn how to make velouté, a classic French mother sauce, using rotisserie chicken bones and veggie scraps. Perfect for pot pies, soups, and more!
Foolproof Immersion Blender Hollandaise Sauce
Making hollandaise is easier than you think. This sauce is ready in 5 minutes with an immersion blender—perfect for Eggs Benny, asparagus, and more!
Braised Brisket with Red Wine Jus
This slow-cooked, melt-in-your-mouth beef brisket is the ultimate Sunday supper. Best made the day before, this dish only requires a simple reheat before serving.
Crispy Duck Breast with Red Wine Pan Sauce
Cooking duck may seem intimidating but it’s easier than you think. This special occasion-worthy meal is so simple you can have it any night of the week.
Hi, I’m Reem!
I’m a chef turned full-time traveler, sharing my tried-and-true recipes. With 15+ years of professional experience and plenty of time cooking on the road, you’ll find restaurant-quality recipes adapted for any kitchen setup or skill level!