Artichoke hearts with crabs, horseradish...

Chef: Luc Huysentruyt

Artichoke hearts with crabs, horseradish butter and chive In Italy, artichoke hearts in oil are the usual vegetable for spring in the 'Four Seasons' pizza (with olives for summer, mushrooms for autumn and prosciutto for...

Baked Corn Tamale Recipe

This baked corn tamale is a popular restaurant dish - and now you can make it right at home.  

Beef strate with red wine

Chef: Alain Pic

Beef strate with red wine The history of corned beef can be traced back to ancient times when it was served in Ireland with cabbage on Easter Sunday or on Saint Patrick's Day. Corned beef is cured and flavored in brine...

Crock Pot White Bean and Squash Soup

Adapted from Fix-It and Forget-It Cookbook by Dawn J. Ranck and Phyllis Pellman Good This hearty, healthy soup is a cinch to make. Just be sure to soak the beans overnight, then cook them before adding to the crock pot. You...

Grilled plaice with lobster and preserved...

Chef: Lucille et Jacques Bon

Grilled plaice with lobster and preserved vegetables in coriander Plaice are characterized by the eye-catching reddish spots on their smooth, brown skin. Their flesh is white, tender and subtle-flavored and plaice are popular...

John Dory with Champaign and mashed...

Chef: Arnaud Lallement

John Dory with Champaign and mashed artichokes The preparation and cooking time for John Dory with champagne and artichoke puree recipe is about 20 minutes. The ingredients needed are thickened cream, sea-weed, broth,...

Sesame Ginger Soy Chuck Blade with Bell...

This sandwich is very easy to make, is delicious, nutritious and a crowd pleaser. Bell peppers and onions are a fantastic coupling regardless of what you pair them with but when added to juicy beef, there’s nothing better....