How To Make a Blood Orange Manhattan – A Classic with a Twist
Try this twist on a classic drink, it’s the Blood Orange Manhattan. This Blood Orange Manhattan is one of the...
ateriet
Egg Yolk Confit with Parsnip Cream and Grilled Onion
Master this Egg Yolk Confit and you’ve got another way of serving eggs. It’s not hard and it can be...
How To Make a Pink Grapefruit Gimlet In a Few Simple Steps
Let’s put a twist on a classic drink. Try this recipe for a Pink Grapefruit Gimlet. Add a twist to...
Arugula Caesar Salad with Langoustine and Parmesan Cheese
Try this Arugula Caesar Salad with some seafood, it goes great with a langoustine and plenty of Parmesan cheese. This...
Eating at Alinea Turned Out To Be A Sweet Experience – In A Bad Way
Not that long ago I finally had the chance to be eating at Alinea. It turned out to be a...
Baked Egg with Pimientos de Padron and Hot Sauce
Step up your breakfast game with this Baked Egg with Pimientos de Padron and some Hot Sauce, easy to make...
Chef Q&A with Raoul Whitaker of David Burke Kitchen, New York
In this Chef Q&A we meet Executive chef Raoul Whitaker of David Burke Kitchen in New York. It’s a talk...
Gratinated Oysters with Garlic, Cream, Spinach and Parmesan
One of the best ways to enjoy oysters is this way. Gratinated oysters with garlic, cream, spinach and plenty of...
Black Italian Cabbage with Lemon, Parmesan and Garlic
Try this recipe for Black Italian Cabbage or Cavolo Nero or Nero di Toscano as it’s also known. No matter...
Chef Q&A with Nicolas Delaroque of Nico, San Francisco
Meet French Chef and owner Nicolas Delaroque of Nico Restaurant in San Francisco in a talk about culinary school, Michelin...
