
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.

Million dollar dip brings together creamy mayo, cheddar, bacon, green onions, and crunchy almonds.

Warm up with 16 winter soup recipes, from chicken noodle and creamy chowder to hearty beef soups and slow cooker favorites.

Traditional Polish gołąbki are tender cabbage rolls stuffed with seasoned ground pork, rice, and onions, baked until golden and served with a rich, creamy tomato sauce.

Skip the casings and keep things simple with these delicious homemade sausage recipes made from seasoned ground meats.

Made with wheat flour, a small measure of maida, and melted ghee, these nankhatai come together without a drop of water.

Made with solidified ghee rubbed until white and fluffy, coarsely powdered cashews folded into a mix of plain and wheat flour, these cookies bake to a very light golden at 180°C.

Coarsely powdered walnuts and solidified ghee give these cookies a crumbly, melt-in-the-mouth texture.

Simple roasted kabocha squash topped with a sweet and sour balsamic agrodolce with caramelized onions, castelvetrano olives, pine nuts, honey and finished with fresh mint