Shaved Summer Squash Carpaccio with lemon and toasted pine nuts is simple and delicious.
This recipe I’ve encountered in a Catalan village, so simple but highly surprising.
Zucchini Carpaccio is thin slices of zucchini complimented with cherry tomatoes, shaved parmesan and a drizzle of olive oil.
Beet carpaccio is a classic and beloved appetizer, that both vegans and non vegans will love.
This recipe was inspired from the 750gr website video on You Tube perfectly filmed and explained by the Chefs Damien and Christophe.
A refreshing and vibrant salad featuring thinly sliced beets marinated in a tangy lemon-balsamic blend, complemented by crisp arugula, finely chopped red onion, and fresh parsley.
This thick Bolognese sauce with rigatoni combines a rich, slow-cooked meat sauce with hearty pasta, making it an ideal dish for a comforting and flavourful meal.
Paskalya Çöreği, also known as Tsoureki, is a soft, slightly sweet braided yeast bread traditionally baked during Easter in Turkey and Greece.
One of our favorite eating places was featured in the Taste section of KANSAS! (vol 81, 2025, issue 4) and included this recipe.
Smoked pork butt done low and slow on the pellet grill with an injection marinade for juicy, flavorful meat and a deep, crackly bark.
A delightful blend of fresh crab claws with aromatic Indian spices and coconut, creating a perfect balance of heat and sweetness.
A delicious Indian street food fusion that wraps spicy paneer tikka in a unique bread-based paratha.
A flavorful Indian dish where tender chicken pieces are cooked with aromatic cumin seeds and spices.
This camping quinoa salad mix is perfect for backpacking, travel, and other light-weight meals.
Juicy roasted chicken thighs with crispy skin, caramelized figs, and a spicy fig jam glaze.
A rich, aromatic mutton dish that combines tender meat with fragrant spices and a creamy gravy.