Last week at the New York Wine and Food Festival, TONY’s own Eat Out editor, Gabriella Gershenson, held a panel with the esteemed André Soltner, former chef-owner of Lutèce and dean of Classic Studies at The French Culinary Institute. As to the question of whether fine dining is dead, Soltner replied in the negative, but that doesn’t mean you can’t appreciate simple, classic food like the humble omelette—especially when you make it as well as Soltner. So here’s a how-to by the master himself, with written step-by-step instructions here. Maybe you’ll feel like pairing it with a Bloody Mary tomorrow morning.

Video by Elizabeth Kreutz

Sunday is just round the corner, folks, and we don’t want  you heading into the weekend without a plan for brunch. Granted, you could just peruse our epic roundup of the city’s best morning meals, but you’re a recessionary New Yorker…isn’t it time you learned to DIY? Glenn Harris, executive chef and co-owner of Jane and The Smith, thinks so. Check out his egg-poaching tutorial—combined with Perilla’s Bloody Mary, you’ve got Prune without the wait. Kind of.

As always, should you prefer things the old-fashioned way, you can check out the illustrated how-to here. And if you’re feeling ambitious, you can comb through our full illustration and video archives. Do let us know how things go.

Mr. Harold Dieterle, he of Perilla’s liberally spiced Bloody Mary, shows you in this latest installment of the Feed video series how to make this bad boy at home. Try it out on Saturday morning, or Sunday afternoon—or Monday. Or Tuesday…

Related: Kitchen Aid: Bloody Mary

We hope you’ve been enjoying those perfect margaritas from Mayahuel’s Philip Ward–we certainly have. Happily, this installment of video companions to our Kitchen Aid series comes sans hangover.

We confess to manhandling a few avocados in our time, so we called in Joe Quintana, executive chef of Rosa Mexicano at Lincoln Center, to demonstrate the correct technique for extracting the flesh—plus his guacamole recipe. Should you prefer doing things the old-fashioned way, check out the original Kitchen Aid here.

Stay tuned: How to make the perfect Bloody Mary, with Harold Dieterle of Perilla, is coming soon.

Just in time for the weekend, the Feed is debuting a series of video companions to its ever helpful Kitchen Aid column. That means that in addition to reading painstakingly illustrated instructions on how to make the perfect margarita from Mayahuel tequila maven Philip Ward, for instance, you’ll now be able to watch the process in action. Bookmark this page, buy some limes and tell us how it went come Monday. Just don’t blame us if you have a hangover.

People like to judge, that’s a fact. Don’t let people judge you for mixing a below-par margarita, because once you get that reputation you will never be allowed near the shaker again.

We asked Philip Ward, co-owner of Mayahuel, for professional advice, and his six-step process is right here in our new edition of Kitchen Aid.