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Victor Martínez posted an update 4 weeks ago
CHEF SHELLY COLE, KIM TUYEN PHO and 4 others4 Comments- View more comments
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Judy Keegan posted an update 4 weeks ago
4 weeks ago (edited)
Sopa de Fideo: Mexico’s Humble Treasure
At first glance, it looks simple — a bowl of thin noodles tangled in a tomato-red broth, dotted with corn, with limes waiting to be squeezed. But this is sopa de fideo, a dish that’s been comforting Mexican families for centuries.
The story of fideo begins with Spain, who brought wheat and pasta to the New…
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Ana Marrufo Beltran posted an update 4 weeks ago
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Ana Marrufo Beltran posted an update 4 weeks ago
Kahlúa chocolate miusse, coulis de berrys …
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Kevin Godbee posted an update 4 weeks ago
4 weeks ago (edited)
Umami Meatloaf with Red Pepper-Tomato Sauce
Lori said this was the best meatloaf she’s had in her entire life, and my friend Colin loved it too.
This version is filled with savory depth thanks to the miso, mushrooms, and soy sauce in the mix. The glaze and dipping sauce is a scratch-made ketchup with fire-roasted red peppers.
This one is from…
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Fabrizio Vindigni posted an update 4 weeks ago
La Cipolla di Castrovillari (entree)
The town where i come from doesn’t really offer that wide range of iconic, typical products. Sure we produce meat, vegetables, olive oil, but we didnt use to have THAT iconic product like, for example, the Prosciutto di Parma.
This until a couple of years ago, when a bunch of brave entrepreneurs rediscovered…
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Maloles Muñoz posted an update 4 weeks ago
4 weeks ago (edited)
Level:
Executive Chef
Almendras fritas
Os gustan las almendras fritas? Tan ricas y fáciles de hacer. En aceite de oliva virgen extra bien caliente. Hay que tener cuidado y sacarlas del aceite cuando empiecen a dorarse para evitar que se quemen.
En casa nos encantan🥳
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Beatriz Torija posted an update 4 weeks ago
Level:
Stagier
La ensaladilla rusa también se puede tomar en sandwich… Yo lo hago cuando tengo sobras de ensaladilla del día anterior, para almorzar a media mañana, o también para comer cuando tengo mucho trabajo y no puedo no levantarme de delante del ordenador, o lo preparo para llevatmr y comer en un tren 😅
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Lana Mihajlović posted an update 4 weeks ago
Level:
Stagier
Diplomatic Sausage Summit
Lunch today felt like a political debate on a plate. The sausage… serious, rustic, standing firmly like a pillar of tradition. It doesn’t know compromise. Its only policy is to sizzle with juices and smell like smoke.
Next to it, beans and corn in a spicy sauce staged a revolution… red, loud, fiery, as if determined…
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Chef Ahmet Yildirim posted an update 4 weeks ago
Microgreens” are young, edible plants harvested at an early stage of growth, usually just after the first true leaves have developed. They are known for their intense flavors and high nutritional content, as they contain concentrated amounts of vitamins and minerals.
Common types of microgreens include:
– **Arugula**: Has a peppery, tangy…
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Chef Ahmet Yildirim posted an update 4 weeks ago
“I’m ‘beef-ing’ up my happiness with this burger.”
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Gopal bhattarai posted an update 4 weeks ago
Modern roll sushi🍣
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Sol Damiani posted an update 4 weeks ago
Level:
Scoolinary Team
Cada persona tiene un estilo distinto de aprender. Con el Plan Teams, cada miembro guarda favoritos y construye su historial según lo que más le motive 🍳✨Un solo plan, infinitos caminos de crecimiento.
👉 Actívalo ya desde tu foto de perfil: selecciona Upgrade y disfruta de la flexibilidad del aprendizaje en…
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Sol Damiani posted an update 4 weeks ago
4 weeks ago (edited)
Level:
Scoolinary Team
🇲🇽#MexicanChallenge:
Este mes viajamos al corazón de México con la chef Paloma Ortiz, referente en sabores tradicionales y nuevas interpretaciones. Su mirada une lo ancestral con la frescura contemporánea, llevando la cocina mexicana a un nivel que celebra tanto sus raíces como su vitalidad actual.
🎯 El #MexicanChallenge consiste en recrear una o…
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Martin Rusina posted an update 4 weeks ago
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