Rosemary gin fizz cocktail
The most charming way to serve a holiday cocktail is in a snow globe! Sugar and Charm shares a rosemary gin fizz snow globe cocktail recipe.
Ginger Fig Tart with Chestnut-Almond Crust (vegan & gluten-free)
This luscious fresh fig tart happens to be gluten-free and vegan, but it’s so rich and delicious, you’d never know.
Crispy duck with celery root purée and grape salad | Recipe | Kitchen Stories
Thinly slice the grapes and add them to a bowl with the mirin and grapeseed oil. Crush the Szechuan peppercorns with the back of a knife and add them to the bowl. Set the grapes aside to marinate.
DIM SUM MONTH: Turnip cake fritters w/ prosciutto
DIM SUM MONTH CONTINUES… WHAT: A very logical and long-overdue twist on the classic and quintessential dim sum - turnip/radish cake, in bite-size fritter form. WHY: For far too long have we allowed ourselves to be complacent with "tradition", in this particular case... #Cantonese #daikon #dimsum
Charred leek and asparagus risotto | Bibbyskitchen at 36
The secret to a ten minute risotto is the Instant Pot. Here, I share my recipe for the creamiest charred leek and asparagus risotto. It's quick and easy.| Page 1
Seared Scallops with Quinoa and Apple Salad + Butternut Squash Puree — A Thought For Food
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
THE GLOBETROTTER ———————————————— Paris-based David Toutain is considered, among colleagues and food writers, as a culinary globetrotter, one of his generation's most talented and popular chefs, making appearances in kitchens all around the globe. After what was seen as his homecoming to Paris wit
Crème d’avocat à la vanille, sorbet oseille et rhubarbe pour 4 personnes - Recettes Elle à Table
Un dessert de haut vol pour savourer l'avocat en version sucrée.
Venison with grilled artichokes, sweet potatoes, marinated blackberries in port wine and teriyaki broth and crunchy parsley.
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