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  • Sea Scallops & Cucumbers on the Half Shell with Cucumber Sauce

    Recipes

    The second course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."

  • Baked Potatoes Stuffed with Louisiana Crawfish, Lobster Mousseline & Potato...

    Recipes

    The third course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."

  • Mulard Duck Hearts Stuffed with Foie Gras in Nests of Tricolored Pasta with...

    Recipes

    The fourth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."

  • Lamprey à la Bordelaise

    Recipes

    The fifth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."

  • Stuffed Hen with Vegetables, Stuffed Cabbage Leaves & Gratin of Macaroni

    Recipes

    The sixth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."

  • Banana & Chocolate Mousse Cake, Grand Marnier Ice Cream in a Hazelnut Corne...

    Recipes

    The seventh course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."

  • Cactus Pear Sorbet with Cactus Pear Sauce, Blood Orange Mousse, & Passion F...

    Recipes

    The eighth course from Jean-Louis Palladin's Spring Menu in "Jean-Louis: Cooking with the Seasons."

  • Spiced Chocolate Soup with Caramel Whipped Cream

    Recipes

    Adapted from Daniel’s Dish: Entertaining at Home with a Four Star Chef by Daniel Boulud

  • Hot Chocolate & Basil Fondants

    Recipes

    The first chocolate molten cakes I ever made was while I was head pastry chef for Marco Pierre White, and the moment I tasted it, I knew this was g...

  • Scallop & Oyster Seviche

    Recipes

    Adapted from the "Café Boulud Cookbook" by Daniel Boulud and Dorie Greenspan

  • Burnt Heather Partridge with Celeriac, Watercress & Chanterelles

    Recipes

    From Ben Radford, Head Chef of Timberyard in Edinburgh

  • Chocolate/Almond Tortellini with Blood Oranges & Pine Nuts

    Recipes

    The bitter chocolate dough, creamy almond filling, and zesty blood orange sauce balance beautifully to make a really show-stopping pudding. Adapted...

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