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Jim Fairfax's Luxury Problems: an EXTRAVAGANTLY SIMPLE thanksgiving.....

Vertical Pear Salad Pears blue cheese arugula candied pecans drizzled with honey, beautiful. I'd core smooth pear, slice pear thinner and toss salad before stacking

The Art of Plating Dinner | Food How To - YouTube

Before you unceremoniously plop tonight's dinner onto a plate, consider that with a few easy steps, your meal can be elevated into a restaurant-quality prese.

Manoir Hovey Relais & Châteaux - Magret de Canard de La Canardière, Gésiers, Betteraves, Sauce au Thym - Seared Muscovy Duck Breast, Gizzards, Beet, Thyme Sauce

Manoir Hovey Relais & Châteaux - Magret de Canard de La Canardière, Gésiers, Betteraves, Sauce au Thym - Seared Muscovy Duck Breast, Gizzards, Beet, Thyme Sauce

South Africa's culinary icon: Boerewors

Whether we eat it at Umlazi shisa-nyamas or agricultural shows in Elliotdale, this coil of cholesterol brings us together. From Cape Town to Kakamas, it is

Despite a sleepy opening, Wallflower in the West Village impresses with French cuisine and drinks created by Daniel alum Xavier Herit. See the slideshow!

Wallflower in the West Village

beef carpaccio with sun-dried tomatoes, creme fraiche, and basil on toasted French bread.

Cocktail-hour bites included beef carpaccio with sun-dried tomatoes, creme fraiche, and basil on toasted French bread.

Marea - Fine Dining New York City - Best Restaurant New York City

SEMIFREDDO walnut mousse, fig, poached pear (Photo by Ted Axelrod) @ Marea. Restaurant of a Grand Chef Relais & Châteaux in town. United States, New York.

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