Recipe Guru

Lucian and David make Peach Melba

This dish is inspired by the flavors of the Asian region. A rack of lamb is marinaded in soy sauce, fresh ginger and garlic and served with two sauces - a mint-cilantro vinegrette and a teriyaki glaze. Side dishes are coconut Jasmine rice and sauteed baby bok choy. The plate presentation also reflects an Asian inspiration.

Interview with Julie Powell, the author of “Julie & Julia”. The movie of the same name starring Meryl Streep and Amy Adams is based on the life of Julia Child and Julie Powell’s adventure blogging about cooking all 524 recipies in Julia’s “Mastering the Art of French Cooking”in 1 year. www.moviesandshakers.com

In this episode of Laura in the Kitchen Laura Vitale makes a traditional Italian favorite, tomato and basil bruschetta, from a recipe that she first learned as a young girl in Naples, Italy. Watch all of my videos, and see all the recipes for my dishes at my website: www.laurainthekitchen.com Follow me on Twitter @lauraskitchen

Bry Zambrano teaches everyone how to cook some real gourmet stuff.

Super Easy recipe for you all this week!! I should mention that this is my own recipe so I am aware Sherry is traditionally supposed to be added but i’m not really fussed about that Twitter: kelanjo19 Lots of Love xoxox

In this episode of Vinny’s Cuisine, Italian Chef Vinny Tortellini is cooking up his savory Italian Frittata but needs someone to taste it so enlists the Jewish taste buds of The Maged Man. Check it out to see what The Maged Man thinks… Paul Maged plays the sensitive yet forceful Italian chef Vinny Tortellini, who may or may not have mafia ties, in this scene from the acclaimed sketch comedy show, The Maged Men Comedy 5.

I baked “Floating Island”, a dessert made by Hannah in Book 2 (The Hidden Staircase) of the Nancy Drew Series. I used the recipe from “Mastering the Art of French Cooking” by Julia Child and Simone Beck and Louisette Bertholle. Mastering the Art of French Cooking www.powells.com I have “Mastering the Art of French Cooking” - a single volume ISBN 0-375-41340-5. In my version, the recipe is in Chapter 10: Desserts and Cakes and is called Ile Flottante (Caramel Almond Souffle, Unmolded). It’s a classic French Floating Island recipe and there are a number of similar recipes online, like this one: www.cuisine-france.com It took me about 4 hours all together to make the recipe, but I’m not a very accomplished cook.

Lima is the culinary capital of South America. Many Peruvians are proud of their country’s gourmet culture.There are also hopes the cuisine will contribute to economic development. Many young people dream of becoming famous chefs either at home or abroad. To meet the demand for training, there are now more than 50 cooking schools in Lima.

Carla’s Cucina “Fried Shrimp & Calamari” “Fritto di gamberetti e calamari” Authentic Italian Cooking Native Napoletani Ottavaino, Italy - Newark NJ