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Campari® Tomato Galette

    Prep : 30 min
    Cook : 45 min

, , , By - September 6, 2017
Campari® Tomato Galette Posted September 6, 2017 by Roger Mooking Posted in: Baking & Pastry, Pizza, Vegetarian | Cuisin...view all
 
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Suckling Pig Terrine w...

, , By - March 25, 2017
Suckling Pig Terrine with Purple Cabbage Posted March 25, 2017 by Kamilla Seidler Posted in: Pork | Cuisines: Modern, Scandin...view all
 
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Yellow Fin Tuna Tataki...

    Prep : 30 min
    Cook : 10 min

, , , By - December 29, 2016
Yellow Fin Tuna Tataki with Fried Garlic, French Onion, Light Citrus Sauce & Fresh Herbs Posted December 29, 2016 by Jin...view all
 
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Tuna Carpaccio with Ba...

    Prep : 40 min

, , By - March 28, 2016

Tuna is the world's most popularly eaten fish. Unfortunately much of this huge consumption is aided by millions of can ope...view all

 
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Peppered Tuna Salad wi...

    Prep : 10 min
    Cook : 5 min

, By - March 28, 2016

I love this salad for summer time, warm weather, picnic's and when friends come over for a swim by the pool. It is very si...view all

 
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Mahogany Salmon Marinade

    Prep : 30 min
    Cook : 8 min

, By - March 7, 2016
Mahogany Salmon Marinade Posted March 7, 2016 by Charlie Ayers Posted in: Seafood, Stocks, Sauces, Marinades | Cuisines: Amer...view all
 
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Flamed Mackerel, Dill,...

, By - December 15, 2015
 
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Beef Tartare with Wate...

, By - September 18, 2015
Beef Tartare with Watermelon, Yuzu & Egg Yolk Posted September 18, 2015 by Giorgio Rapicavoli Posted in: Beef | Cuisines...view all
 
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Danish Wood Pigeon in ...

, , By - July 31, 2015
 
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Pineapple and Coriande...

    Prep : 15 min

, , By - April 25, 2015

This pineapple salsa is ideal for summer barbecues. Serve it as a dip with white corn chips, on top of grilled fish, throu...view all

 
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Thick Veal Stock

    Prep : 20 min
    Cook : 410 min

, By - April 24, 2015

With this base stock you can make virtually any dark sauce you need.

One of the nicest things about dining out in r...view all

 
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Venison Steak with Red...

    Prep : 35 min
    Cook : 30 min

, By - April 24, 2015

I have had venison on 3 different continents and on each occasion it has tasted completely different from the last. Wow!! ...view all