The French Chef
Everyday ingredients put together with a flare.
Everyday ingredients put together with a flare.
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José travels to Iles Balears where he makes an omelet with sobrasada--spreadable sausage.
José travels to Andalucía’s Granada and then visits La Alhambra.
José travels to Cataluña to join in the Calçot Festival, that honors an unusual onion.
José introduces the Ibérico pig -- source of some fabulous ham.
José explores Basque Country and cooks pintxo and bacalao al pil pil.
José cooks with a local cheese from Extremadura and the region’s cherries.
Danish pastry pockets; Danish braid; Norwegian potato crêpe; potato lefse; Swedish oatmeal hardtack.
David Blom makes gingersnaps, babas, tuiles.
Markus Farbinger makes cardinal slice, poppy-seed torte.
Johanne Killeen makes cakes and cobblers.
Naomi Duguid; Jeffrey Alford; pita bread; lamb/tomato bread.
Meet raw milk revolutionaries, Vermont cheese entrepreneurs, and ice cream innovators.
The perfect hard-boiled egg.
Preparing and cooking fish.
Baking apple deserts.
Gâteau in a Cage features a gold cage of caramel enclosing a sponge cake.
Preparing and cooking gigot.
Preparing salad Nicoise.
Preparing a strawberry souffle.
Cooking with lentils.
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