Two Chefs, Two Takes on Nova Scotia Food is a collaboration between chef Luis Clavel (Seasons by Atlantica) and chef Frank Widmer (Park Hyatt, Zurich).
German potato dumplings invoke great memories of my Mutti's Sunday dinners. Using cooked potatoes, she created these scrumptious traditional dumplings!
Spice up your Tuesday nights with 17 delicious dinner ideas that'll satisfy your cravings. These simple and sensational suppers are perfect for turning an ordinary weeknight into something spectacular. From easy-to-find ingredients to straightforward cooking
It's classic, it's traditional, it's French, & it's absolutely spectacular. Whether you love it or have never tried it, you must make this bœuf bourguignon!
Ready to up your sandwich game? Make these 10 spectacular Japanese sandwich recipes! They are perfect for your lunch box, potluck, road trip and more.
I guarantee that this dish will be the star of your dinner party. It is always spectacular and even if it seems complicated, it is relatively easy to put together. I have done this many times and i…
These vegan Thai recipes are so monumentally fantastic, I could only describe them as "Thai-tanic."
At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory caramelized black pepper chicken.
The more colourful your plate, the more nourishing it will be, too. Here’s how to eat the widest range of veg – while having your most delicious summer ever
One of the most delicious and popular Palestinian meals is Maqluba. This version with lamb, baked cauliflower, and eggplant is just sublime and a must try.
U leest het goed. Hou pen en papier bij de hand, fietssleutel ligt klaar & sjeesch als de wiedeweerga naar de winkel en maak dit Nutellabrood, NU meteen!
Impressive lamb recipes for your Easter dinner that are guaranteed to elicit oohs and ahhs. Find your favorite new way to prepare lamb chops, shoulder, or leg of lamb.
Want to elevate an ordinary chicken dinner to something spectacular? Try this rich and luscious ginger-plum sauce. Easy, fast & unbelievably good, your family will love it! Recipe --> http://ow.ly/Yvu45
This grilled rack of lamb recipe is served with ratatouille. Pascal Aussignac's rack of lamb is delightfully delicious
To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas
This Spectacular Spatchcocked Spanish Chicken is really easy to make and feeds the whole family. Packed with fresh veg and yummy potatoes!
Zarzuela de Mariscos is a unique Spanish seafood stew that combines many types of shellfish, cured pork, veggies, herbs and spices in a broth blended with an almond paste.
Alex Mackay‘s spiced roast ’n’ braise lamb shoulder recipe is truly spectacular and deserves its place on any dinner party table, or as a Sunday roast main. In his own words: ” My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.”
Bring the wow factor to your Christmas dinner with these spectacular profiteroles filled with chestnut purée. They're perfect to round off the big day
This recipe gives instructions on how to prepare the basic and traditional naleśniki. If meant to be eaten as a dessert, you can add a teaspoon of sugar to the batter, but that's only optional.
Flavoursome and colourful dishes to get you through the warmer months. - by Eunice Oh
Soyer Au Champagne is one of the legacies of Alexis Soyer, the first—and most ambitious—celebrity chef of the 1800s.
Apricot chicken is a classic and very popular recipe but do you want a fancier version to serve up a Christmas? This is layered with prosciutto, spinach and apricot cream cheese and served with a delicious French onion gravy! This is a pushy recipe Dear Reader and perfect for Christmas or New Years!
After opening their doors in March 2019, the Alameda Supper Club should be added to your Los Angeles restaurant bucket list! Located in ROW DTLA as part of the Manufactory, Chris Bianco’s new dinner restaurant is spectacular! See our full review with menus and pictures!
Flavoursome and colourful dishes to get you through the warmer months. - by Eunice Oh
At the Slanted Door in San Francisco, chef Charles Phan prepares spectacular Vietnamese specialties like this intensely sweet and savory caramelized black pepper chicken.
Thuy Pham's spectacular Vietnamese coconut chicken recipe is a feast for the senses.
An old recipe for German Beef Rouladen, Mushroom Gravy; No pickles in this recipe - they are filled with a marvelous stuffing. #GermanBeefRouladen
Impress your guests with this spectacular and tasty take on the classic Cottage Pie. So elegant and delicious, it's bound to become a favorite!
Game. Over. Made this Khao Soi (Thai coconut curry noodles) and it is everything you hope and DREAM!
Fine-dining king Josiah Citrin's happy hour is the city's best kept secret.
The roasting range in the kitchen of Gainsborough Hall, probably being used for the first time in four hundred years as it was intended, for roasting a full range of meats and poultry for a high status meal. A goose sawce madame, four rabbits, four mallard, a woodcock and other game birds roast on the hand turned spits. I am often rather grumpy about the way in which food history is represented on British television. Commissioning editors in this country seem to regard it as a niche subject area only suitable for three minute intercuts into popular food programmes such as The Great British Bake Off. I suspect the purpose of these bijou interludes is to afford viewers a brief moment to make a coffee between the thrills and spills of the great cupcake, or gingerbread house challenge. Another approach has been the 'Carry on Banqueting' comedic slant, such as that of the Supersizers series some years ago, when Giles Coren and Sue Perkins took the piss out of our culinary past, while a medley of well-known celebrity chefs made fools of themselves making a mess at recreating ancient dishes. Because the food genre is considered a branch of entertainment, there has never been a serious cultural survey of our food traditions. You might say, 'what about the living history programmes, such as The Tudor Farm, or Clarissa Dixon-Wright's Hannah Glasse or The King's Cooks?' I don't suppose I am going to be popular for saying it, but I am afraid these programmes give the false impression that the food of our ancestors was terribly lumpen and unskillfully prepared. Watching the 'expert' presenters for instance, making raised pies that look like wobbly junior school pots does not really celebrate the incredible skills that our ancestors possessed in pastry work. I am afraid that they really need to up their game. When a virtuoso chef such as Heston Blumenthal is given the opportunity to examine our culinary past, he favours an approach which tends to use highly technical contemporary methods, telling us more about modern restaurant presentation than past traditions. Very little recognition is given to real experts. For instance, the makers of a recent BBC documentary about the food writer Dorothy Hartley actually filmed Peter Brears in his home kitchen talking about her dessert recipes. But this excellent sequence never made it into the final edit. This is ironic, as the outstanding contribution that Mr Brears has made to our understanding of English food will prove in the long term to be far, far more important than that of Miss Hartley. I think we have a lot of growing up to do when it comes to this subject on British television. Imagine my surprise then, when I was recently invited by KBS, the South Korean equivalent of the BBC to work with them on a programme about medieval food and dining in England. They did n't want a celebrity chef or restaurant critic presenter and they did n't want to dumb down the narrative. What they did want was to celebrate the true history of English food using real expertise, rather than bang on in the usual stereotypical way about how bad it was. During the process of making the documentary, which was directed by the celebrated Korean producer Kim Seung Ook, I quickly discovered the remarkable technical virtuosity, fresh perceptions and high production values of his outstanding crew. The recipe for Sawce Madame, a goose stuffed with quinces, pears and herbs from The Forme of Cury. This is a page from a c.1420s version of the text - courtesy John Rylands Library, University of Manchester. The original text dates from the 1390s. My aim was to accurately recreate an ambitious medieval meal in a high status household, so we chose to film at Gainsborough Hall in Lincolnshire with its wonderful great hall and kitchen complex. I enlisted the help of the outstanding re-enactment group Lord Burgh's Retinue, who regularly work at the hall. Led by Paul Mason, the group excelled themselves in a long, but exciting day's filming. I coached the kitchen crew in using their roasting range properly, showing them how to splint a salmon with hazel wands and how to skewer meats authentically, so they did n't stay still while the spits rotated. We also spent two days in my own kitchen where I demonstrated the preparation of a number of fifteenth century dishes, including a sawce madame, bake metes of partridge, gingerbread decorated with box leaves and a hastelet of fruyte. At Gainsborough we filmed a high table sequence led by Paul with full Plantagenet dining ritual, from Latin grace and blessing to washing of hands with an ewer and basin. The table and buffet was dressed correctly for the period and there were demonstrations of carving, sewing and correct service. The finished sawce madame at the servery A bake mete of partridge surmounted by the bird itself with gilded beak and spots of gold on its feathers A soteltie waits to be taken to the top table. This was originally made by my incredibly gifted friend and colleague Tony Barton for my 2003 exhibition, Royal Sugar Sculpture at the Bowes Museum. The kitchen at Gainsborough Old Hall A chastelet, a pie made in the form of a castle with different fillings in each tower awaits a spectacular flambé with brandy before being brought to the table An early fifteenth century gingerbread coloured with red sanders is ornamented with box leaves pinned on with cloves The great hall at Gainsborough. There was originally a lantern on the roof, which allowed the smoke from the central hearth to escape. The magnificent perpendicular oriel window floods the high table with bright light. KBS director Kim Seung Ook(second from right) and his remarkable crew. Development producer Gina McDonald, who co-ordinated the production in the UK with me is in the middle. The programme will be screened later this year as an episode in the wonderful KBS series A Food Odyssey, a visually stunning and highly intelligent global celebration of food culture. A DVD will also be available. BBC commissioning editors please take note. Watch a trailer for A Food Odyssey documentary series
Coffee is delicious and keeps us going day in and day out. It’s also versatile, as evidenced by these recipes for breakfast, dinner and everything else.
Looking for some truly spectacular Karaage? Head to Nakatsu, a town on Japan's southern island of Kyushu.
