Recipes

05 May Sautéed Duck Breast with Green Peppercorn and Morel Cream Sauce

Posted at 22:46h in Main Courses, Recipes by Chef Mark Tafoya

Morilles à la crème is a classic French preparation found in Périgord and Lyon....

03 May Fennel: Fabulous Fennel

Posted at 17:49h in Ingredient Profiles, Recipes, Test Kitchen by The Gilded Fork

We wanted to play with fennel’s versatility, so we decided to do a little bit of everything in the test kitchen....

02 May Anise Panna Cotta with Spiced Rhubarb

Posted at 22:09h in Desserts, Recipes by Monica Glass

Mesmerized by the new Jell-O “wiggle” (yes, it’s wiggle not jiggle) commercials, we were inspired to create a dessert of our own with a sexy wiggle....

29 Apr Minted Pea Purée Canapés in Puff Pastry Vol-au-Vents

Posted at 19:21h in Appetizers, Recipes by Chef Mark Tafoya

When spring arrives, we are compelled to enjoy the pleasures of the first green peas, for there is nothing as naturally sweet as these tender harbingers of the new season....

21 Apr Lamb Loin with Baby Spinach, Sun-Dried Tomatoes & Bush Tomato Chutney

Posted at 17:09h in Main Courses, Recipes by The Gilded Fork

We love lamb. It’s versatile for every situation from roasting to barbecuing, pan frying or wok tossing. ...

18 Apr Orange & Lavender Conserve

Posted at 20:10h in Accompaniments, Desserts, Recipes by Monica Glass

While this recipe is a deliciously sticky, sweet yet bitter fruit spread similar to jam, conserve is distinct from jam in that it contains whole fruit – peel, pulp and all....