Churros with dark chocolate sauce and spiced caramel sauce
Quick, easy, healthful, scrumptious, and comes together in 30 minutes. This is the salmon recipe you want in your arsenal. Perfect for any weeknight family meal but equally exquisite for company, this dish can be served warm, room temperature, or cold. Make it for one, two, or twelve; all the elements of the recipe scale effortlessly, from the sauce to the salad. The crisp and crunchy salad contrasts perfectly with the tender and lacquered salmon. It’s pictured here formally plated with mashed p
Make a real masterpiece following these easy gourmet food plating tips for a five stars family gathering and celebrations!
I never plan very far ahead when it comes to holiday meals, so it's kind of funny that I'm here writing about Valentine's Day. It's not even something Eric and I celebrate. Not in the way that some couples do. There are no chocolates or flowers, gifts or even cards. If we're feeling romantic, we mig
In the realm of the culinary world, it is well known that the presentation of food is a standout factor that will either pull in or dismiss your guest to pick a particular dinner. The art of presenting a food dish makes it look more appealing and delicious. Do you realize how to make a combination of hues or make the food look its best? Extraordinary food presentation ideas will establish a first connection that your visitor gets and will choose whether it will be all-consuming, instant adoration or not. People can have loved at first sight just by looking at the food presentation. Now, there are endless ways to present or serve a food dish. Food presentation is an art, of course with some basic rules about serving and presenting particular food.
Ratatouille (Confit Byaldi) 🐀
9 attractive garnishing ideas recipes to make your dish look so attractive and still edible as well as very eye catching. The kids will eat.
Sweet and sour orange meets sweet nutty almond and floral lavender in a variety of temperatures and textures in this fun dessert. Though nothing in this is hard to make on its own, there are a lot of components. Thankfully many can be prepared in advance for an easy assembly and serving. I like to make everything but the marshmallow topping up a day or two in advance.
We break down examples of three popular plating styles: classic, free form, and landscape. As well as popular tools, basic principles, and how-to video!
I am a so so cook but there is nothing more appealing to me than a well composed plate of food. This post is dedicated to the many ways well known cooks present a dish. I’d leave the cooking …
In the realm of the culinary world, it is well known that the presentation of food is a standout factor that will either pull in or dismiss your guest to pick a particular dinner. The art of presenting a food dish makes it look more appealing and delicious. Do you realize how to make a combination of hues or make the food look its best? Extraordinary food presentation ideas will establish a first connection that your visitor gets and will choose whether it will be all-consuming, instant adoration or not. People can have loved at first sight just by looking at the food presentation. Now, there are endless ways to present or serve a food dish. Food presentation is an art, of course with some basic rules about serving and presenting particular food.
I have always been drawn to beautiful food! I see it on Pinterest and Instagram daily.' Today's chefs are truly artists! Some of my favorite photographs are: from foodandgardeiningproclub.com from Tate Dining Room This is a modern interpretation of a caprese salad. I actually have these bowls in Minneapolis! This salad is much prettier that the ones I make! I guess I am a rustic cook. Scallops from Karlo Evaristo from Theartofplating.com from greenorc.com Yellow zuchinni spiral, goat cheese sphere and tomato from rubwatches.uk from archzine.fr from aliface post tumbler I think you are getting the idea! I am always frustrated that I see pretty photos of food art on Pinterest, Tumblr and Instagram without recipes. Well that changed when I started following Cookniche on Instagram. They post photos without recipes, but they also have recipes that we could all could try on their website. This recipe for this beef tenderloin is from Karlo Evanisto. Get it here: https://cookniche.com/Recipe.aspx?name=KarloEvaristo&IDservice=1370 This smoked duck breast appetizer recipe by Evgeny Nasyrov can be found here:https://cookniche.com/Recipe.aspx?name=EvgenyNasyrov&IDservice=1325 This prawn tempura, pumpkin gnochi and tomato fondue by Theodorus Setyo can be found here: https://cookniche.com/Recipe.aspx?name=TheodorusSetyo&IDservice=1333 This summer duck by Grant Irvin can be found here: https://GrantIrvincookniche.com/Recipe.aspx?name=GrantIrvin&IDservice=1360 This cold angel hair cavier by Sebastien Lepinoy can be found here: https://cookniche.com/Recipe.aspx?name=SebastienLepinoy&IDservice=1350 The recipe for these seared scallops and twice cooked pork belly by Peter Rollinson can be found here: https://cookniche.com/Recipe.aspx?name=PeterRollinson&IDservice=1173 This recipe for cod and prawns in lobster bisque by Con Vailas can be found here: https://cookniche.com/Recipe.aspx?name=ConVailas&IDservice=1224 This recipe for scallops with Jeruslem artichoke puree by Phil Clark can be found here: https://cookniche.com/Recipe.aspx?name=PhilClark&IDservice=1324 I could go on and on but I will let you browse the recipes by yourself. The address is https://cookniche.com/cRecipe.aspx
Learn how to prepare banana flambé with this stunning recipe by Jordi Roca, exclusively for Sous-Vide magazine's online readers.
Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.
Jordan Kahn’s Red Medicine might just be the most misunderstood restaurant in Los Angeles. The local media (for the most part) have written lukewarm reports of the restaurant; likewise, food-loving…
Chef Paul Welburn gives the classic Caesar salad a twist by turning it into a delicious golden croquettes recipe.
Two whole heads of roasted garlic (one per serving) form the flavour base for this delicious garlicky pasta recipe alongside tomatoes and spinach.
Ingredients (serves 2) 2 x beef fillet (250g-300g) Sea salt & cracked pepper Grapeseed oil or extra virgin olive oil 1/2 fennel bulb 1 bunch asparagus Sorrel leaves or micro herbs for garnish Smoked Garlic Thyme Butter 100g unsalted butter 1 smoked garlic or garlic clove, crushed 1 tablespoon thyme…
Een heerlijke champignonvelouté die door de toevoeging van een bladerdeegkrokantje met gegrilde zalm en dooierzwammen gastronomische allures krijgt!
Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.
Do you keep wondering how to present your favorite dishes to your guests in the best possible way? Have you ever been served with a plate of food at a
You will love the rich flavours of this lamb loin recipe by Chris Horridge. Luscious lamb loin is paired with a creamy Parmesan risotto and wild mushrooms
Looks matter. Sure, it's just one factor but we can't deny its weight. Whether we're choosing a jacket or a car, we want it to please our eyes. And food is no exception. Yes, it should taste good, yes, it should be nutritious but why can't it be beautiful too?
The beautiful Asian inspired fine dining restaurant on Delaire Estate - Indochine | DrizzleandDip.com
Much of what we eat is through our eyes! True. Just as our taste buds are primary to the consumption of food, the vision and olfactory senses play strong
So setzt du Desserts richtig in Szene! 8 Ideen für einen hübschen Dessertteller. Foodstyling für Nachtisch und Co. Desserts dekorieren für einen bleibenden Eindruck.
Chickpeas and cod is a match made in heaven - this is a must-try meal packed with big flavours and essential nutrients.
Delicious wild sea bass and smoked bacon recipe by award-winning chef Matthew Tomkinson. The red wine reduction is the perfect accompaniment to a strong flavoured fish such as sea bass
First CoursePetite Lobster Tail, Velvety Asparagus Cream, Caviar Looking for a stunning start to your next dinner party? To entertain in the New Year in style? Replace that ubiquitous dinner salad with a petite lobster tail atop a luscious asparagus cream at your next soirée. Even if it is just a soirée for two… Lobster … Continue reading "Petite Lobster Tail, Asparagus Cream, Caviar"
Learn how to prepare banana flambé with this stunning recipe by Jordi Roca, exclusively for Sous-Vide magazine's online readers.
This is an unrepentantly indulgent comfort food dish which balances melt-in-the-mouth beef with creamy, cheesy, potato and lightly sautéed mushrooms. The natural astringency in the reduction sauce …
