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French Cuisine: Tartelettes Cressonieres au Chevre/Cress & Goat Cheese Tarts This the perfect time of the year as cress is coming onto the markets (at…	Robert-Gilles Martineau Febrero de 2010 Avanzado	5 votos 4 evaluaciónes 2 comentarios 3061 views
Fricassée de poulet à l'ancienne I grew up on Julia Child. Other than nonna Angelina herself, no one inspired my love affair with cooking more.…	Frank Fariello Febrero de 2010 Avanzado	2 votos 1 evaluación 1 comentario 4835 views
South Indian Shrimp Dish! I've been cooking Indian food for about 20 years. I don't cook it everyday but I do cook it almost every day. As a result I'm always looking for…	kathy gori Febrero de 2010 Avanzado	1 voto 5615 views
Maltese Stuffed Marrows Very common in the Maltese household, these stuffed marrows are just as good cold. Other recipes use rikotta for the filling but I prefer the…	louise Febrero de 2010 Avanzado	3 votos 2 evaluaciónes 1 comentario 16186 views
Gratineed Ox Tongue in Mushoom Cream Sauce Although classified as an organ meat, tongue doesn't taste 'organ-y' at all. Rather it tastes like a richest,…	Frank Fariello Febrero de 2010 Avanzado	2 votos 1 evaluación 5824 views
Truffle-crusted Beef Tenderloin You'll want to serve this dish immediately after it's cooked over haricot verts with a truffle Madeira sauce.	Roland Passot Marzo de 2008 Profesional	9 votos 6 evaluaciónes 19734 views