Mario Frittoli (Professional Chef, Tokyo, Tôkyô (Japan))
Knowing how to cook well is not enough for me. Many top chefs cultivate their culinary passion in the preparation process that starts from the careful selection of raw materials, through to the the study of intelligent cooking methods and techniques, to the meticulous presentation of each dish. Although I share all this, my passion primarily feeds on the experiences and communication I have with…
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Lentils, rice and fried onions (Mujadarrah)This is a tasty and healthy side dish that goes well with just about anything. It's filling without being too heavy, and tastes great as leftovers… |
Nancy Miyasaki
7 days ago Intermediate |
6 votes
4 reviews 3 comments 280 views |
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Salmon with Indian Spices, poached in oilI love salmon and am always looking for creative ways to make it. This is the first time I've tried it with Indian spices and poached in oil (adapted… |
John Spottiswood
7 days ago Advanced |
7 votes
5 reviews 2 comments 52 views |
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Open Quiche (with Leek, Bacon and Potato)Some people, sometimes rightly, complain that quiches, for all their quality, are a bit heavy because of the pastry. I sometimes cook them without… |
Robert-Gilles Martineau
6 days ago Advanced |
3 votes
2 reviews 1 comment 26 views |
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Crockpot Chicken Portabello over LinguineWorking all day? Here is a dinner in one pot that will taste like you slaved over a hot stove all day and made a gourmet meal....take a look.. I… |
Claudia lamascolo
6 days ago Advanced |
4 votes
3 reviews 23 views |
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Molten Chocolate Lava Cake - Happy Women's Day
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Anshika Srivastava
5 days ago Intermediate |
1 vote
27 views |
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Chocolate SalamiA unique russian… |
Marina K
5 days ago Advanced |
3 votes
2 reviews 1 comment 16 views |
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Cozze Ripieni (Ligurian Stuffed Mussels)
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Don Hogeland
4 days ago Advanced |
3 votes
2 reviews 12 views |
