Apple, apple tart.
I thought I wouldn't ever make these again, but they tricked me... chocolate hazelnut petits fours glaces.
when you are craving the ultimate cookie!
Fred launched a giant Batter Finger Spatula
Macanese Egg Tarts
My dessert (Postre Helado de Limon-frozen lime cream) with strawberry couli
Son-in-law eggs recipe with photos. What other recipe calls for deep-fried hard-boiled eggs?
Luscious Dumplings Inc. - each imperfectly folded dumpling lets me know that it's not mass-produced.
Brussels sprouts never tasted so good!
Crisp-Crusted Pizza Margherita
Mini Foie Gras Ice Cream Sandwiches with Hazelnut-Orange Powder and Sea Salt served up at Lacroix in Philadelphia. They're legal for now...
Wine Clericot. Cool fruits with good wine. Perfect to a summer night.
Nothing beats a cold Belgian Beer!
Contrarian Caprese. Reinterpreting a classic.
Green tea & Wasabi glazed almonds?? Yes please!!
baked sea bass with onion
Honey-roasted figs with rosemary: served with soft cheese and pepper crackers they make a heavenly (and easy) appetizer.
there's whole new class of restaurants in beijing - owned by Chinese artist millionaires
It's ok to eat your salad with a fork AND knife, but don't you dare cut that lettuce! Salads are meant for folding...
Stuffed Vine Leaves - An authentic Turkish recipe and a cool gadget for rolling the leaves.
Sichuan Cucumber Salad
Why does the food in Ratatouille look so good? Maybe because all the food was really prepared and documented? Maybe because Thomas Keller taught the staff a thing or two? Maybe because they ate at some fine French restaurants?
Support your local street vendor. And if you can't, here's a few recipes for NY style pretzels, LA style elote, and Miami style arepas. Sorry, no mystery meat recipes here.
Cucumber? I just don't know..but very cool!
A sweet and puckery cake for my mother-in-law's birthday: Lemon Mousseline Torte.
White Chocolate Pudding.
Cool, sweet and tart summer cocktail - Passion Fruit Caipiroska.
Crumble de foie gras de canard ~ ready to eat in 20 min, with an optional 5 min in the over to get the crumble crunchy! Apparently its an easy off label as well for nice presentation
Seared Sea Scallops with Mango-Melon Salsa: SUMMER IS HERE!!
she who eats, eats frozen mandarin oranges
Sardines on toast. An urban twist on such a great classic.
Latte Art by Jack Hanna, 2007 World Latte Art Champion
Plantain and Queso Fresco Puff Pastry Spirals with a Roasted Tomatillo and Parsley Crema â€“ perfect for summer entertaining
Zaru Soba at Sakura Bana Restaurant in Ridgewood, NJ.