Caesar Salad With Parmesean Twill

Chef: Timothy Barton

Caesar salads traditionally consist of romaine lettuce, croutons, and a dressing of shredded parmesan cheese, lemon juice, olive oil, Worcestershire sauce, fresh or coddled egg, and black pepper. Chef Timothy Barton’s version of...

Grilled Mustard Chicken Breasts

Adapted from The Eating Well Cookbook. Marinate chicken breasts in this mixture of three different kinds of mustard, vinegar, apple juice and lemon juice for a special taste.

Caponata neapolitan

Chef: Charles Caruso

Caponata neapolitan The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplant delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. As...

Traditional Apple Frangipane Flan

Chef: Joe Calabro

A frangipane is an almond-flavored cream, which is a main highlight of this dessert. Flans are a baked pastry with a savory or sweet filling – in this case, consisting of almond meal, ricotta, eggs, golden raisins, and lemon and...

Anchovis with Herbs and Salads

Chef: Hotels Lucien Barriere Deauville

Anchovis with Herbs and Salads A southern French sauce made from anchovies, garlic and olive oil, often served on toast or with raw vegetables. Ancho?ade, a garlic and anchovy dip, is a specialty from Provence and the city of...

Lamb square cut with fricassee of artichokes

Chef: Giusepina Beglia

Lamb square cut with fricassee of artichokes Perhaps the most perfectly elegant meal for two, Carre agneau Terre usually has six ribs (three each) guarding that most tender of any cut of meat, the tenderloin. This recipe...

Scampis carpaccio with caviar

Chef: Antoine Westermann

Scampis carpaccio with caviar One of the most exotic starters is the marinated sturgeon carpaccio as with many other gourmet foods served at formal functions, there are etiquette rules attached with caviar. Caviar should never...

Antipasto di mare

Chef: Giusepina Beglia

Antipasto di mare Antipasto Di Mare is a yummy Italian seafood appetizer that all your friends would love! Try this Antipasto Di Mare recipe for yourself and you will understand why it is so addictive! The antipasto with...

Apple strudel

Apple strudel Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated apples, sugar, cinnamon, raisins, and bread crumbs. A juicy apple strudel should be baked with...

Salmon pancakes with caviar

Chef: Georges Blanc

Salmon pancakes with caviar Mix the mash of potatoes and 3 spoons of flour, add the eggs one by one and of cream, until the moment where the dough has the consistence of the dough to crepes. Let rest. Preparation of the salmon:...

Apple gratin with pine nuts

Chef: Vicomte et Vicomtesse de la Panouse

Apple gratin with pine nuts Sweet but not overly so, this side dish is a delicious accompaniment to a holiday meal. A nice side dish that can be served at any meal but our favorite is at brunch. This recipe is similar to an...

Buttermilk glazed Basa Fillet - toasted...

Chef: Brad Henderson

This healthy dish features Basa, a type of catfish native in Asia. Sometimes Basa is sold as bocourti, river cobbler, panga, or pangassius and is considered very mild in flavor. Complimenting the fish, a “vegetable flash,” or...

Bass escalope with pine nuts and black olives

Chef: Hotels Lucien Barriere Deauville

Bass escalope with pine nuts and black olives Eating seafood is a healthier option than eating meat, chicken, beef or pork. So, all you seafood lovers follow this video on bass fish for wonderful bass escalope with pine nuts...

Creme brulee with ginger and basil

Chef: Mario d'Orio

There's nothing more delicious than creme brulee (French for "burned cream"), an enormously popular dessert served in fine restaurants. It has just few ingredients and can easily be made at home. A straightforward and...

Ada food

Ada is a specialty of the Indian state of Kerela and is usually eaten for breakfast prepared with rice flour and grated coconut. It is served wrapped in fresh banana leaves and makes a very appealing presentation.