1 | 4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + design

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi

Sweet water pike grilled with summer cabbage. From Noma Star Chef Rene Redzepi

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi | Co.Design | business + design

4 Tips On Staying Creative From Noma Star Chef Rene Redzepi

Name: A Salad of Blackberries and Beetroot — Tips On Staying Creative From Noma Star Chef Rene Redzepi" by Carry Dunne, Fast.Co Design (Retrieved: 26 June,

Michelin-starred chef Michael Wignall shares his recipe for this refreshing   summer dessert.

The Latymer's signature dish: English strawberry panna cotta

Tahitian vanilla custard, English strawberry spheres, sorbet, mint panna cotta and vanilla meringue – the perfect components to the perfect weekend dessert.

Pear ice cream with black tea. By Nordic Star Chef Ronny Emborg. See more of his dishes at http://bon-vivant.dk/ronny-emborg

Pear ice cream with black tea. By Nordic Chef Ronny Emborg / food design - design culianire.

How to dice an onion by Michelin star chef Russell Brown

How to dice an onion by Michelin star chef Russell Brown

Berner’s Tavern, a gob-stoppingly gorgeous restaurant headed up by Michelin star chef Jason Atherton.

Berner’s Tavern, a gob-stoppingly gorgeous restaurant headed up by Michelin star chef Jason Atherton. It's in the Edition Hotel.

Over-the-Top Mushroom Quiche | "I love quiche, but it has to be several inches high and made right," says star chef Thomas Keller. This high-rising version, which is adapted from a recipe in his Bouchon cookbook, just might be the perfect one, and it's well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they're nicely distributed throughout the silky egg custard.

Thomas Keller

Thomas Keller’s Over-the-Top Mushroom Quiche recipe combines silky egg custard with sautéed mushrooms and cheese—and rises several dramatic inches. It just might be the best quiche recipe ever.

Warm Piquillo and Crab Dip. Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot.  Easy Way Instead of laboriously stuffing piquillo peppers, spread the crab mixture in a baking dish, top it with slices of the peppers, then cook until warm and melty.

Warm Piquillo and Crab Dip

Warm Piquillo and Crab Dip Recipe on Food & Wine Chef Way For this classic tapa, Jose Garces stuffs his delicious crab salad into individual piquillo peppers and roasts them until hot.

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