Air Fry Recipes: Croque Monsieurs
French for "mister crunch", this historic dish is elevated to new heights with the Smart ...Read More
French for "mister crunch", this historic dish is elevated to new heights with the Smart ...Read More
Winter, Spring, Summer or Fall, these Spring Rolls are perfect no matter what the season.
Don't let the butchers twine intimidate you. This Lamb dish is certain to please all ...Read More
These beans are jam packed full of flavour, delicate, sweet, spiced and salty, completely different ...Read More
This innovative and exciting recipe is for the backyard griller--inspired by the live-fire and asador ...Read More
Comfort food done right. Roast this classic slowly on LOW Sunday afternoon or quickly on ...Read More
If you don’t know, you better ask somebody. These sassy little sweet-and-savory nuggets are nothing ...Read More
Because my ideal breakfast consists of eggs over easy on toast, this new twist on ...Read More
Hugh Acheson uses Matcha tea as a seasoning to finish this roasted chicken recipe over ...Read More
Delicious, tasty, and simple meal! Chef Tsai makes multi-spiced skirt steak fajitas using a homemade ...Read More
Sear meats first and then slow cook for a juicy and aromatic dish. And there ...Read More
Served over wilted greens, Ming Tsai's Chicken Cordon Blue sizzles and is full of spice.
A staff-meal favorite at Chef Nilsson’s restaurant is Pizza Hawaii. The dough can be bought ...Read More
This recipe for chicken liver pâté, served along with cornichons and a crust of bread, ...Read More
A perfect lunch, this open-faced ham sandwich contains fresh bread, butter, ham, mustard, and pressgurka, ...Read More
Elegant quail gets the southern treatment with a quick deep-fry, topped off with a fragrant ...Read More
Soy sauce, spicy habanero, lemongrass and citrus bump up the umami factor of this marinade; ...Read More
Coffee, coke, bourbon comprise some of the main ingredients in this rich 22-ingredient masterpiece. This ...Read More
Ryan Rogers makes his famous Pork Cakes for Chef Edward Lee.
Rich with flavor and depth, these ribs take time, but they are worth it.