Chef Andrew Clatworthy shares the recipe of this outstanding tomato salad from TRIO Restaurant, sister…
This is Danish chef Adam Aamann’s favorite recipe for rugbrød; the base of his delicious traditional open sandwiches: smørrebrøds. Once you’ve baked a loaf you can simply eat a slice with butter, or experiment with smørrebrøds recipes.
At their simplest, smørrebrød are open-faced sandwiches on a thin layer of rye bread, check out this version with chicken salad.
In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners…
As told before in the Beef tartare with tarragon and crispy potato recipe, Aamann received…
Amelia’s gastronomic proposal is based on quality and seasonal products cooked with fine technique. Paulo…
Copenhagen is well-known for top gastronomy, but Adam Aamann’s great success shows that the food revolution of Denmark goes far beyond the Nordic luxury kitchens even though Aamann’s open sandwiches can easily be described as gourmet.
You can easily make this restaurant-quality dish in the comfort of your own home. So, what are you waiting for? Time to impress your dinner guests!
The best thing in foodie life is to enjoy what nature has to offer…in its very own natural form, even raw. Try this version of Korean beef tartare.
Rice paper rolls are very versatile and are great packed for lunch. These chicken and mango rice rolls are light, refreshing and easy to make.
Hard to resist Roasted Cauliflower and White Bean Hummus makes the perfect midday snack.
A popular Thai street snack that is wonderfully delicious – so good that you just can’t get enough of it.
Versatile, scrumptious, really easy to make and time saving. So, what are you waiting for? Put on your creative hat and start making dumplings.
Looking for a crowd pleaser? These prawns are grilled to perfection, then dressed with a tangy yuzu dressing and voilà!
Massaging kale turns this hearty dark green into a silky, tender and sweeter version of itself. Oranges add tartness while almonds add crunch.
All the flavors in this dish — smokiness of the salmon, saltiness of the capers, tangy goat cheese, creamy hard-boiled egg and sharp red onion — work wonders together.
Forget flavorless winter tomatoes and instead try this roasted red pepper salsa.
Sometimes you need something refreshing even in the dark winter months. This delicious smokey strawberry salad for instance.
This savory take on a tarte tatin makes a comforting dinner all on its own or a crowd-pleasing appetizer for your next dinner party.
Once you’ve mastered the technique, try playing with the flavors by adding different spices such as cinnamon or cardamom.
Careful not to overcook the potatoes, if they’re too mushy they won’t stay on the sticks for party-worthy serving.
The earthy flavors of these fall farmers’ market finds are given a stage on which to shine with crusty French bread.
While flash frying is great for baby octopus, poaching medium to large octopus is a much better choice to achieve a soft, non-rubbery texture.
A gougére is a small choux pastry, basically a savory cream puff, made here with tangy blue cheese.
Careful when sourcing your salmon for this classic Swedish snack, gravlax is cured but still raw.
Haydari is a traditional Turkish meze made from thickened yoghurt, garlic and herbs.
The sweet-savory combo of apples and bacon in this traditional Danish dish will satisfy your snack food craving in a gourmet way.
Once you master the basic dough, start experimenting with mix-ins like grated cheese, assorted herbs or spices.
This South Carolina-inspired appetizer takes advantage of juicy late season peaches and beautiful plump scallops.
If you like french fries — and who doesn’t? — try these zucchini fritters. The process can also be applied to eggplant.
With a briny aroma, translucent egg white, and bright orange-red yolk, salted eggs are a common ingredients in Chinese and Malaysian cuisine.
This simple ranch dressing is light and tangy, and a perfect topping for salads or dipping your favorite vegetable sticks into.
Update this picnic classic with a global twist by adding spicy Korean kimchi to the filling.
Burrata is a mild, buffalo milk cheese from Puglia, similar to the ever popular fresh mozzarella but filled with cream.
This hummus is more labor intensive than some recipes for the popular spread, but the result is super smooth, like the stuff you get at a Middle Eastern restaurant.
This tart is the perfect way forum to feature fresh tomatoes before the summer fades into fall.
A nice caprese salad with tomatoes and mozzarella is a beautiful thing. Frying both components just makes the whole thing even better.
Fans of spicy food will get a kick out of these baked, gourmet-versions of the jalapeño popper.
These individual little cheese pies make for beautifully rustic — and undeniably delicious — hor d’oeuvers.
For a twist, add chopped canned jalapeños, cheese or cracklin’s to the cornbread for something different depending on you main dish.
These kebabs marinate overnight to get infused with the bright flavors of mint and cilantro.
If this dip doesn’t get gobbled up right away, you can serve the leftovers on top of salad for lunch the next day.
This take on the traditional Indian savory pastry is filled with assorted veggies and baked instead of fried for a healthy snack.
Serve this earthy, nutty dip with corn chips, pita chips or vegetable crudités for an appetizer or anytime snack.
Impress guests at your next get together with this flavorful and unexpected appetizer.
This recipe is easy to double or even triple – which you will definitely want to do after tasting these delicate cheese sticks.
This crowd-pleasing dip can be put together the night before and easily transported to a party or pulled out to snack on during the game.
Serve these crispy blossoms alongside a fresh garden salad, fresh fish or just by themselves.
Try this quick and easy crowd-please appetizer for your next party.
This thick chutney comes together with just a few basic ingredients that add a kick to the ground coconut.
This salad is perfect for an outdoor feast and will inspire even vegetarians to appreciate the beauty of grilling.