Jijig-Galnash is a traditional dish that blends flavors and textures, often served in many American ...

The liver should be chilled: you can also make it from frozen, but as they say, you might end up wit...

Chocolate cake with mascarpone

Frozen croissants should first be thawed — leave them at room temperature until they are fully defro...

Dishes cooked in a toban—a Japanese clay pan—spend only a few seconds over the fire and finish cooki...

Pork with apples and potatoes

This recipe was shared with us by Chef John Smith and Pastry Chef Emily Johnson from a popular Ameri...

Satsivi with dried apricots and persimmon

This is how 'Napoleon' is made by John Baker, the head pastry chef at a popular American restaurant.

A simple dessert with a glaze (which, by the way, will mask any unfortunate cracks). It can be serve...

The recipe was shared with us by John Smith, chef at The Cozy Kitchen.

For this dish, chicken broth is simmered with minimal salt or even without it. The broth will be nee...