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Medium
26H 30MIN
Zuke King Salmon with Shio Kombu by Cheng Lin
Enjoy rich umami flavors and delicate textures in this dish from chef Cheng Lin of Brooklyn’s Shota Omakase.
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Shota Omakase
Medium
30MIN
Spaghettoni With Tropea Spring Onions And Hot Pepper
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Spaghettoni With Tropea Spring Onions And Hot Pepper
Easy
1H 35MIN
Smoked Ham Roast
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Smoked Ham Roast
Medium
40MIN
Basmati Rice With Kidney Beans And Thyme
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Basmati Rice With Kidney Beans And Thyme
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Medium
4H 10MIN
Creepy Jelly For Halloween
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Creepy Jelly For Halloween
Medium
Marinated Egg Yolk Tagliolini With White Truffle by Carlo Cracco
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Marinated Egg Yolk Tagliolini With White Truffle
Medium
40MIN
Scallops With Butternut Squash Caponata by Michael White
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Scallops With Butternut Squash Caponata
Medium
Chard and Ricotta Ravioli with Black Ceci and Black Garlic
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Chard and Ricotta Ravioli with Black Ceci and Black Garlic
Medium
Flan of Wild Cardoons On a Cheese Fondue
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Flan of Wild Cardoons On a Cheese Fondue
Medium
1H 35MIN
Chocolate Muffin With A Soft Filling
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Chocolate Muffin With A Soft Filling
Medium
40MIN
Tagliatelle With Tomato And Chicken Livers
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Tagliatelle With Tomato And Chicken Livers
Easy
45MIN
Chicken Breast Wrapped in Bacon With Shallots
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Chicken Breast Wrapped in Bacon With Shallots
Easy
50MIN
Pork Chops In Mushroom Marsala Sauce
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Pork Chops In Mushroom Marsala Sauce
Medium
1H 30MIN
Pan-Fried Squid With Chilled Beans
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Pan-Fried Squid With Chilled Beans
Medium
40MIN
Roasted Red Mullet Fillet
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Roasted Red Mullet Fillet
Challenge
11H 30MIN
Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue by Davide Oldani
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Tuna Mosciame, Curd, “VegFruit” Extract and Savory Meringue
Medium
5H 0MIN
Apple Strudel by Norbert Niederkofler
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Apple Strudel
Medium
6H 40MIN
A Salad Of Colors and Tastes: My Vegetable Garden by Andrea Aprea
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A Salad Of Colors and Tastes: "My Vegetable Garden"
Easy
50MIN
Zucchini Raw Vegan Lasagna
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Zucchini Raw Vegan Lasagna
Medium
1H 30MIN
Potato Pakoras With Yogurt Sauce
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Potato Pakoras With Yogurt Sauce
Medium
35MIN
Saffron Risotto With Edible Gold Leaves by Gualtiero Marchesi
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Saffron Risotto With Edible Gold Leaves
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