Recipes 86 results
  • Salmon tartar

    Salmon tartar is a raw fish dish and will impress your guests. Because even those who normally do not eat raw fish, usually appreciate the taste. And the flavors, the fresh taste and the colorful presentation are unique. The art of making salmon ...
  • Poached, juicy chicken, South Chinese style

    It is this poached juicy chicken dish that shows what poaching can do to keep meat juicy and the skin springy and textured. No wonder virtually everyone in China is familiar with this wonderful dish. Origin of poached juicy chicken One of the ...
  • Crusty rustique ciabatta

    There is a key to making this crusty rustique ciabatta, white (wheat) bread taste well. you need to make half of the dough a day in advance and let it preferment. There are various opinions on the water to bread flour ratio in the preferment and in ...
  • Thin crusted pizza

    Thin crusted pizza is an example of covered flat breads that have been developed over many centuries in many regions. Origin of thin crusted pizza Generally, Naples in Italy is regarded as the cradle of pizza making as we know it today. In 1807 ...
  • Pate de Campagne with duck

    Making pate is fun. Discover the countryside in yourself and make something much more tasty than you can find from any grocery shop (perhaps in France you may find charcuteries that come pretty close!). The art of making pate de campagne There are ...
  • Poached, then grilled, juicy turkey with gravy and stuffing

    Poached and grilled turkey is perhaps not so familiar, but for many people, turkey is associated with the traditional US Thanksgiving dinner on the fourth Thursday of November. In Canada, where temperatures drop earlier, Thanksgiving is celebrated ...