Exploring vegan, vegetarian and sustainable cooking


fine cooking

Lemon-lime tart with Italian meringue

Doughnut muffins with cinnamon sugar

Baked macaroni and cheese with penne pasta

Buttermilk pie

Pappardelle with smoked salmon, capers and dill

Curried chicken thighs with cauliflower, dried cranberries and olives

Broiled mushrooms with goat cheese

Red velvet layer cake

Penne with ricotta, caramelized onion, radicchio and fried capers

Homemade doughnuts

Chocolate tart with salted pistachio caramel brittle

Classic Caesar salad with chicken “croutons”

Hot chocolate cake with homemade marshmallows paired with vintage port

Square white chocolate raspberry cheesecake

Honey-yogurt mousse tart with marinated peaches

Meatballs in peanut curry sauce

Key lime pie

Cold tomato and red pepper soup

Flank steak tacos with spicy slaw

Buttermilk-yogurt pancakes

Pasta alla carbonara

Mango and white chocolate mousse parfait

Pineapple upside-down cake

Potato-cheese pierogi from scratch

Cassoulet with duck confit, braised pork and sausage

Crêpe Suzette

Chinese pork and shrimp dumplings (Jiao Zi)

Chinese steamed pork buns (jing char siu bau)

Buttermilk-battered onion rings and calamari

Pasta carbonara frittata


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