Julia Child’s classic recipe for Coquilles Saint Jacques – a luscious seafood appetizer of scallops gratineed with wine, garlic, and herbs.
Julia Child’s classic recipe for sole meunière – the dish that transformed her from a person who simply loved to eat into one of the world’s greatest culinary icons.
Cal Mare’s Rigatoni All’Amatriciana recipe swaps out the guanciale in a traditional amatriciana for yellowfin tuna, creating a flavorful pasta “of the sea”.
Easy recipe for no-bake cacao energy balls from the Se Spa at the Grand Velas Riviera Maya. These tasty bites are full of superfoods like acai, maca, and cashews.
Recognized potato expert and owner of The Boxty House in Dublin’s Temple Bar, Pádraic Óg Gallagher shares his famous recipe for Irish Boxty pancakes.
Authentic French cooking without the fuss! Cookbook author Wini Moranville shares her recipe for Chicken Normandy with Calvados, apples, and cream.
Carolyn Robb, the former personal chef to Prince William and Prince Harry, shares her recipe for Iced Ginger Meringue with Minted Tropical Fruit.
Carolyn Robb, the former personal chef to Prince William and Prince Harry, shares her recipe for English scones with vanilla and orange zest.
Why not ditch the Old El Paso and upgrade your fiesta with these maximum flavor chilaquiles instead.
The Grand Velas Riviera Maya shares an easy make-at-home version of their recipe for perfect octopus tacos in three easy steps.
Mediterranean dishes with Dominican influences and a recipe for red tuna and red snapper tartare
Our review of Laura Calder’s third cookbook, Dinner Chez Moi ~ The Fine Art of Feeding Friends.
Julia Child’s treasured recipe for Boeuf Bourguignon
Julie Child’s master recipe for Cheese Soufflé. As Julie said, ‘the soufflé is undoubtedly the egg at its most magnificent…”
Julia Child’s recipe for Provençal Tomatoes – a wonderful side dish for roast lamb or beef. One of Julia’s simpler recipes – quality ingredients are crucial.
Julia Child’s recipe for Ratatouille – a dish that “perfumes the kitchen with the essence of Provence and is certainly one of the great Mediterranean dishes’.