The world's largest kitchen

About CookEatShare

CookEatShare connects you to the worlds best recipes, ideas and chefs!

Use CookEatShare to:

  • Find the world's highest rated recipes
  • Share recipes with your friends and family
  • Connect with the worlds best chefs and subscribe to their recipes
  • Organize and manage your own recipes

Sign Up for CookEatShare (it's free!)

By signing up I accept the terms of use

featured flash

Featured Chef View Professional Chefs

Top Recipes

Madras Curry Fried Chicken

Madras Curry Fried Chicken

Serve with a fresh green salad. The chicken may also be served room temperature or cold for picnics. In the summer, ratatouille is also a ...


by Foreign Cinema
Entered 08/2008
Professional
7 votes
5 reviews
0 comments
Truffle-crusted Beef Tenderloin

Truffle-crusted Beef Tenderloin

You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.


by Roland Passot
Entered 03/2008
Professional
7 votes
5 reviews
0 comments
Chicken Lettuce Wraps

Chicken Lettuce Wraps

This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, ...


by Joanne Weir
Entered 07/2008
Professional
5 votes
5 reviews
0 comments
Tuna Conserva with Tomatoes, Cucumbers, Capers and Bread

Tuna Conserva with Tomatoes, Cucumbers, Capers and Bread

Not to be confused with thick Sicilian caponeta made with eggplant, Neopolitan caponeta originated with local sailors who tossed tomatoes with a ...


by Nate Appleman
Entered 08/2008
Professional
6 votes
4 reviews
1 comment
Mon Gateau Au Chocolat

Mon Gateau Au Chocolat

An absolutely wonderful cake; most traditionally served without icing. If you're including kids, might want to add your favorite, but I love it ...


by Ali El Safy
Entered 01/2008
Professional
12 votes
6 reviews
0 comments
BASIC YEAST DOUGH FOR STEAMED BUNS

BASIC YEAST DOUGH FOR STEAMED BUNS

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It's truly versatile -- you can use ...


by Linda Tay Esposito
Entered 07/2008
Professional
6 votes
2 reviews
2 comments
Frittata

Frittata


by Bethenny Frankel
Entered 08/2008
Professional
6 votes
4 reviews
0 comments

Top Chefs