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The Art of Plating: Eat With Your Eyes

Of stunning food and gorgeous plating! These chefs certainly stepped up to the plate! All photos as found on theartofplating

A sophisticated beverage program complements the seasonal fare at 2 Sparrows.  - Anthony Tahlier

A sophisticated beverage program complements the seasonal fare at 2 Sparrows…

Spinach Chicken Roll Recipe

If you are looking for a simple fancy dinner recipe, you have to try this Spinach Chicken Roll recipe. An easy chicken dish with ricotta cheese and spinach, topped with mozzarella cheese and Marinara sauce that all of your guests will love.

Eggs In A Cloud by Tasty

Eggs In A Cloud

Eggs In A Cloud - mix up whites of eggs for clouds. Then add yolks and cook. Looks like a great way to start a sunny day!

Gin and tonic cured salmon by Paul Welburn - so glad Shellee is looking out for me by finding this recipe

Gin and tonic cured salmon

Paul Welburn's fresh vibrant salmon recipe is complemented by the unusual addition of the flavours of gin and tonic.

Best Pressure Cooker Soups on Pressure Cooking Today

Best Pressure Cooker Soups

Best Pressure Cooker Soups So I decided to share my ten favorite and what I think are the best pressure cooker soup recipes on Pressure Cooking Today.

ALWAYS HUNGRY!

Tanner Brothers - beautiful dish from recent shoot. Image by David Griffen Photography

Healthy and easy vegetable black beans and rice. The perfect dinner for a busy weeknight.

Veggie loaded black beans and rice

Healthy and easy vegetable black beans and rice. The perfect dinner for a busy weeknight. With red bell pepper, spinach, and lime

Simon Gueller's fillet of beef recipe uses classic flavours to stunning effect, serving the prime cut of beef with a mushroom purée, pomme Anna potatoes and celeriac.

Sous vide fillet of beef, pomme anna and mushroom purée

Simon Gueller's stunning sous vide beef fillet recipe is paired with a host of classic treats, including pomme anna potatoes and mushroom purée.

Rollo de trucha ahumada y pesto Andino .

Sea trout rolls with prawns and asparagus. A recipe from Charles Tjessem - Bocuse d'Or 2003 Ingredients for 4 people .

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