Don’t bother with the other 492 pages of the enormous menu at The Cheesecake Factory. Just skip to the chase and order one of the best-selling menu items: chicken Madeira. You can thank us later!

Yield: About 1 1/2 cups. 1 1/2 cups Quick Brown Sauce (see recipe) 4 tablespoons Madeira wine, divided Salt Ground black pepper 1 tablespoon butter, optional Bring brown sauce to a boil in a heavy, ...

In a medium saucepan, combine the reserved capon necks and gizzards with the shiitake stems, dried porcini and chicken stock and bring to a boil. Reduce the heat to moderate and simmer until reduced ...

Q: I am planning to make Susan Spicer’s goat cheese croutons with wild mushrooms and Madeira cream from her “Crescent City Cooking.” I don’t have any Madeira. Is Marsala an acceptable substitute?

3-tablespoon butter Cremini, Button Shiitake 6 ounces oyster mushroom, sliced ¾ teaspoon dried thyme 3 tablespoons chopped shallots ½ cup Madeira 1 cup whipping cream 1-pound fresh haricot verts – ...

Filet mignon, or tenderloin, is the most tender cut of beef but it’s not heavy on flavor. To compensate, this recipe calls for pan-roasting the filet and basting frequently, so it forms a thick, ...

For the chicken stock, put all the ingredients into pressure cooker, seal according to the manufacturer’s instructions and cook on high for 25 minutes. Unseal according to the manufacturer’s ...

1. Put oven rack in middle position and preheat oven to 425 degrees. 2. Pat pork dry and sprinkle with black pepper and ¼ teaspoon salt. In an ovenproof 12-inch heavy skillet over moderately high heat ...