This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
This is not your ordinary burger!
Choose a young, mild-tasting goat cheese for this omelette so as not to overpower the chives.
The presentation of this flaming dish is quite a show.
This was a popular dish at Trader Vic's in Beverly Hills.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
This versatile recipe can be made with an assortment of wild mushrooms.
The original recipe for this omelette feeds the whole town of Abbeville, but this adaptation makes a more manageable portion.
This delectable dish is a Ranch House restaurant classic.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
The debate rages on as to the origin of this San Francisco dish—“Joe’s” restaurant has seen several incarnations. Original Joe’s on Taylor Street, however, has had it on the menu for 59 years.
Caramelized onions swimming in a custard laced with nutmeg—this is a sumptuous example of the Swiss-inspired food of Helvetia, West Viriginia.
Although the title calls for pumpkin, this recipe can actually be made using red kuri squash. Either way, you will end up with a delicious dessert that celebrates the flavors of the fall and winter and will impress all of your guests.
Does Not Apply
Source: La Tartine Gourmande