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Traditional recipes

Tomato Basil and Gorgonzola Orzo recipe

RecipesDish typeSide dishA fantastic vegetarian-friendly pasta dish. It& 39;s delicious and packed full of flavour. The perfect flavours of summer to be enjoyed all year round.79 people made thisIngredientsServes: 4 1 1/2 tablespoons olive oil200g uncooked orzo pasta1 red onion, chopped1 clove garlic, finely chopped300ml vegetable stock300g cherry tomatoes, halved12 leaves fresh basil, chopped1 clove garlic, finely chopped1 1/2 tablespoons olive oil170g crumbled Gorgonzola cheese or to tasteMethodPrep:20min ›Cook:15min ›Ready in:35minHeat 1 1/2 tablespoons of olive oil in a saucepan over medium heat.
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Traditional recipes

Olive Oil–Basted Fried Eggs

Olive Oil–Basted Fried Eggs Recipe A big soup spoon is the way to go for oil basting.Ingredients3 tablespoons olive or vegetable oilKosher salt, freshly ground pepperRecipe PreparationHeat oil in a medium nonstick skillet (a 10& 34; skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition.
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Traditional recipes

Front Burner to take The Melting Pot to Saudi Arabia

Multi-concept operator and franchisor Front Burner Brands said Tuesday it has struck a franchise agreement to bring The Melting Pot brand to Saudi Arabia.The Tampa, Fla.-based restaurant management company is affiliated with founders of The Melting Pot Restaurants Inc., which operates and franchises 141 locations of the casual-dining fondue concept across North America.
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Traditional recipes

Grant Achatz Really Did Create Those Keebler Canapes

This week the food world was rocked by a kerfuffle over a set of questionable canapés allegedly developed by Alinea chef Grant Achatz. This morning the Chicago Tribune’s Phil Vettel appears to have finally put the story in the can: Yes, those are Achatz’s snacks.The recipe for Keebler crackers topped with sweet potatoes and raisins appeared on Kellogg’s Snackpicks site as the work of a “Chef Grant Actatz,” prompting people to wonder if the company was using a fake name to capitalize on the Alinea chef’s celebrity.
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Traditional recipes

Mini-cake dessert with white chocolate ganache

Tart dough: In a bowl, put the egg, lard, butter, sugar, rum essence, salt, sour cream and baking powder. Sift half of the flour canteen and mix everything. Gradually add flour and knead a non-stick dough. Form a ball that is covered with foil and placed in the refrigerator for at least 30 minutes.
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