Learn how to make a French classic, sauce bearnaise. Brian Mark gives you his recipe for both the sauce itself and a homemade bearnaise essence,...

"The world's easiest and perhaps most versatile sauce." This is how Brian Mark describes sauce blanquette, and here he shares his recipe. The sauce is...

Here is Brian Mark Hansen's recipe for chicken stock, a frequently used ingredient in many of the dishes at the Michelin restaurant Søllerød Kro, where...

Tournedos is one of the finest dishes you can make with a beef tenderloin, where the meat truly shines. Here, Brian Mark, head chef at...

Here is the basic recipe for mayonnaise with a small twist of olive oil from Brian Mark Hansen, head chef at the Michelin restaurant Søllerød...

Chef and restaurateur Christian F. B. Puglisi runs the restaurants Bæst and Mirabelle, both of which are inspired by Italian cuisine. Here, he shares his...

The classic risotto is presented here in a green version with wild garlic and peas, which not only gives a beautiful colour but also a...

Squid isn’t a common ingredient in Danish kitchens, but here it’s paired with grilled romaine lettuce in a version that everyone can enjoy. This recipe...

Get guided through deboning the chicken thighs and learn tips to ensure delicious, crispy skin. The chicken is served with a celery remoulade – which,...