Fried rice with minced Wagyu beef served in whole tomato

Fried rice with minced Wagyu beef served in whole tomato by Cheung Long Yin more ...

Kombu-cured Red Seabream by Max Levy (Okra)

Max Levy trained in Japan before opening a restaurant and bar in Beijing. He’s now chef-owner of the much-lauded casual izakaya, Okra Hong Kong. Here’s his recipe for kombu-cured red seabream. more ...

Pandan rice dessert by Martijn Defauw (restaurant Rebelle)

Pandan rice: Pandan rice is a type of long grain jasmine rice which has a very elegant perfume. We only have one signature dish in Rebelle and it is a dessert only made with pandan rice. more ...

hamachi sashimi | kohlrabi | irizaké by Martijn Defauw (restaurant Rebelle)

Irizaké: This is a traditional Japanese sauce made with sake, pickled plums and shaved dried bonito. Before soy sauce, this was the most commonly used sauce for 250 years during the Edo period. more ...

Cod with beetroots and Sandefjord sauce by Harry Faddy at Aquavit London

This classic Swedish sauce is very versatile, and, similar to a beurre blanc, lends itself well to a flaky piece of cod. more ...

Beetroot carpaccio by Rusvel Trujillo

Vegan chef Rusvel Trujillo presents this delicious recipe. more ...

Lamb & corn by Paul Cottanceau-Pocard

Lamb & Corn by Paul Cottanceau-Pocard more ...

OPERA MODERNA BY PAUL COTTANCEAU-POCARD

OPERA MODERNA BY PAUL COTTANCEAU-POCARD more ...

Rhubarb, cardamom and sheep brynza dessert by Ondřej Molina

Rhubarb, cardamom and sheep brynza dessert by Ondřej Molina more ...

Philippa Davis – roast beetroot, Umbrian lentils and honey with ricotta salad

This recipe was written by Philippa Davis a private chef (@philippadavis_privatechef) who loves cooking with Hive & Keeper honeys. more ...

Jasmin Chew – recipe for chocolate soil

Jasmin Chew has a passion for chocolate and has trained at L’Ecole Valrhona! more ...

Ashley Lim’s Seabass Agro Dolce

Ashley Lim shares this delicious recipe with us. If you want to know more about him, there is this wonderful Q&A! more ...

Marcello Ghiretti’s vegetable cous cous with tuna

By Marcello Ghiretti serves 4 more ...

Under-Baked Chocolate Chip Cookie by Leonard Cheung

Leonard Cheung’s 8-year old Under-Baked Chocolate Chip Cookie Recipe more ...

Cumin Yoghurt by by The Spice Queen Parveen Ashraf

This salty yoghurt sauce calms down the palate, when eating spicy food. I usually have it with a starter topped with tamarind sauce. more ...

Minty Dip by The Spice Queen Parveen Ashraf

A fresh tasting minty yoghurt dip – the perfect accompaniment to onion bhajis, Tandoori chicken, Lamb Sheesh kebabs, basically any starter. more ...

Pan Fried Tandoori Chicken by The Spice Queen Parveen Ashraf

These spicy, tender tasting medallions of chicken are healthy, quick and easy to make. They make great starters that can be eaten as part of a healthy diet, if you are watching the calories. more ...

Kumsal Keskinel

Melamakarona / Kumsal KESKINEL more ...

Muffin with lemon and poppy seed

Muffin with lemon and poppy seed. more ...

Thanavoot Srilardlao – Executives Chef

Thanavoot Srilardlao – Executives Chef. more ...

Apollon Kokkinis

I know that I would like to be chef since I was 20 years old more ...

Massimo Ballarini

Work,family,life …. more ...

Gundogan Sazer New Year’s Eve

Alternative recipe for New Year’s Eve more ...

Gundogan Sazer

RECIPE Italian style from Gundogan Sazer. more ...

Andrea Magnano

An Ideal about Food & Human . The Connection Evolution becomes the new tradition and the desire to show how their union has been the key of time and is still the secret, not as such, but as a trick, to live and share every day an intimate and beneficial everyday life. Collaboration is Dictatt,… more ...

Today with Chef Plamen Petrov

As you already know, culinary is my passion and way of life. So I can see the things in life always colorful and arranged. more ...

Philipp Mitevski

These are a couple of dishes inspired by the famous French Crépes. more ...

Philipp Mitevski

Macedonian FoodMacedonia’s favorable climate, predominantly pleasant Mediterranean influence more ...

Bouquet de fruit de mer

Bouquet de fruit de mer Saumon fume gr 90 Saumon marine gr 40 net. Crevette 21/25 st gr 120 Crab osaki gr 40 Celerie branches gr 30 Oeuf de lomp rouge gr 2 Horse radish gr 2 Moutard de Dijon gr 2 Oeuf de lomp gr 2 Maionaise gr 4 Petit mesclun gr 20 Aneth… more ...

Executive Chef Markus Kapeller from Gut Weissenhof and his creations

Cooking like crazy! … and that with the five elements! – The creed of executive chef Markus Kapeller from Gut Weissenhof is just as impressive as his creations. More works by him can be found here. more ...

Nadim Aljurdi – chicken biryani

I tried to present the chicken biryani in very modern way . Where I used all the garnish ingredients in very elegant and clear way. more ...

Chef Perparim Babalija about the Albanien and Kosovos kitchen

Albanian cuisine is very rich and assorted cuisine, we have the first qualitative stuff where Kosovo is traditionally Albanian, and Kosovo cuisine cannot say but some food in the area. Here we cook meat more than sea products .. river and lake fish prepares many recent times the trend of sea products has started very… more ...

Karem Atef – IKA

Karem Atef – IKA Impressions more ...

Andrea Magnano

DEAR ALL HERE IS JUST A HINT OF WHAT I AM WORKIBNG ON AS TRAINIG RIGHT NOW . FINISHING THE EDITING PART WILL BE READY TO BE LAUCHED . YOU CAN CONTACT ME IF YOU ARE IN CHINA OR OVERSEAS TO HAVE MORE INFOS AND INSIGHTS. HOEP WILL MAKE YOU INTERESTED more ...

Philipp Mitevski – Macedonian cuisine

Macedonian cuisine is one of the most popular cuisines in the Balkans, containing Turkish, Greek and Middle Eastern influences and spiced with some Italian, Mediterranean and Hungarian influences too. Because of the relatively warm climate in Macedonia that allows excellent conditions for growing a variety of vegetables, fruits, spices and herbs, Macedonian cuisine is very… more ...