Giada's Rigatoni with Vegetable Bolognese.
Shredded Pork Loin Flaulas
Flautas filled with chicken tinga to continue our Mexican food celebration.
Q&A with the new chef de cuisine at the French Laundry.
Simple & elegant roast chicken.
Fusion Raita (Indian Yogurt Sauce)
Flaky buttery Cornette accompanied by rich salmon belly tartare and tangy onion creme fraiche mixture.
Giada's Sweet & Sticky Chicken Drumsticks
Delicious, light, moist muffins - Nonna's Lemon Ricotta Biscuits
Succotash. Who knew lima beans could taste so good?
Saffron Orzo with Shrimp
Italian white bean and pancetta tortellini soup
Gingerbread ice-cream sandwich, espresso pudding, leatherwood milk
Featherpuff whole wheat bread (blog in Chinese)
Giada's Chicken Scaloppine with Saffron Cream Sauce--Elegant and delicious, it had me at first bite.
"Cloned Egg:" Chocolate Bombe Glacée, Salted Caramel and Whipped Cream, Praline and Espresso Snow at L2O
Fluke carpaccio with cucumber, poached cherry and Marcona almond puree at The French Laundry
From the French Laundry book, Parmigiano-Reggiano Crisps with Goat Cheese Mousse. A must for any cheese lover.
Tunisian Fish Stew
Braised beef short ribs in the style of Thomas Keller
Laurent Vals Handcrafted Chocolates: Edible modern works of art. From top left: Porto, Desire and Sunset.
Skate Wing with Braised Red Cabbage and Mustard Sauce . See? Mustard and fish totally go together!
Ceasar salad taken to another level of deliciousness...
Layers of dark chocolate sponge filled with dark chocolate mousse, kirsch-soaked cherries, whipped cream, and a heap of feather-light chocolate shavings
Cream of Walnut Soup. Like a mouth full of velvet!
Peanut Butter and Jellies
Penne with Asparagus and Cherry Tomatoes. Another great recipe from Giada DeLaurentis!
A crispy hazelnut base topped with dark and milk chocolate cream
Baked black bean flautas with green chile and sharp cheddar. Crispy and delicious without all the guilt.
Lamb tartare topped with sweet ebi shrimp tartare and a beautiful garden of flowers dusted with gold. L20 (Chicago)
Beetroot macaron with foie gras by centennial Parklands served at the Taste of Sydney Festival media launch
Butterfish with caviar at L2O, the restaurant by Laurent Gras.
[DB] Sweet or Savory, what's your poison? Daring Baker Tuiles done vegan