A Menu for Hope progress update and Camino's Eggs Baked in Cream.
Former Top Cheffer Chris "CJ" Jacobson serves up fried pigs ears at The Yard in Santa Monica.
Slow Cooked Pheasant Breast with Griddled Leeks and Pickled Mushrooms by Chef Madalene
Crepes - easy and so versatile! Here is a step by step tutorial from a master chef.
Tamarind Pears with Creamed Tapioca and Toffee Pear Lollipops. A quirky dessert with a festive spirit!
Stem Ginger Ice Cream
Gorgonzola and Smoked Bacon Polenta Breakfast Muffins
Home Made Fruit Pastels, the perfect hand made Christmas Gift!
Clementine Sherbet Verrines. Fun, Funky and Festive!
Maddie's Chocolate and Hazelnut Crackle Cookies
Date, Almond and Clementine Christmas Stollen
Beetroot Tart Tatin with Frozen Broad Bean Crème Fraîche.
Orange and Cardamom Soaked Brioche Buns. Fill glass kilner jars with these buns, it makes a beautiful gift. Recipe by Chef Madalene
The Big List of Cookbooks from Los Angeles Restaurant Chefs ~ 25 holiday gift ideas (or ONE very generous one) for the LA Cooking Dining Uber Foodie
Restaurant and Chef Review, The Ledbury, Michelin Star in London by Madalene
Lemon Polenta and Almond Cake by Chef Madalene
Date and Earl Grey Tea Madeleines with Muscavado Dipping Sauce by Chef Madalene
Pumpkin Pie from the recipe of the blog, Not Without Salt
Pork belly with pickled apples and pureed peanut sauce from Top Chef's Kevin Gillespie.
Silky Butternut Squash and Parmesan Soup
Scallop from Top Chef Season Three's Dale Levitski and Sara Nguyen at Sprout restaurant in Chicago, IL.
Pork Rillette at Marché Restaurant
Quince Brulee Tarts made by Madalene
Momofuku’s Pork Buns. Video interview with chef David Chang by Anthony Bourdain. Book Review and recipe
It may not be a popular dish here in the US yet, but it should be. Roasted Marrow Bones with Parsley Salad (thanks Fergus Henderson)
Chef Madalene's Signature Dish! Damson Parfait with Olive Oil and Thyme Sable.
Smoked Shiitake Terrine: white corn velouté, Indonesian cinnamon butter & arugula by Chef Roberto Cortez at Hatchi, BreadBar
Creamy, earthy, moderately sweet beet ice cream tastes as exquisite as it looks - A recipe from a professional pastry chef.
At summer's end Chef Jeremy Niehuss and I put together a stonefruit galette with two versions of crème anglaise!
I am cooking through all of the Top Chef winning dishes. This week, Michael's Pressed Chicken with Calamari Noodles.
Food Theme Tattoo: Spoon on arm of Chef Michael Voltaggio (Top Chef Season 6)
I am cooking through all of Top Chef's winning recipes. This week, Kevin's amazing pork terrine with pickled cherries and mushrooms!
Gésiers d’oie: Confit of Goose Gizzards