With holiday travel unlikely this year, cooking for the holidays is taking on a whole new meaning. For starters, dining in will inevitably extend beyond just a few festive nights, and long days spent at home will likely leave us looking for ways to keep busy. Cooking and experimenting in the kitchen has proven cathartic (and fun!) for many of us throughout quarantine, so for added inspiration, we’ve asked our favorite chefs around the world to share some of their favorite holiday recipes that we can try at home. Mimi Thorisson[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-2"}}" />[/siteorigin_widget] Pumpkin & Ricotta Cheesecake “I love baking this elegant pumpkin and ricotta cheesecake. It’s perfect for this year’s holiday menu. Seasonal, moist, and delicious—it’s also très simple. It’s a must to serve it with whipped cream. Sometimes I like to alternate and add chestnut puree instead of pumpkin for a Christmas twist.”[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-4"}}" />[/siteorigin_widget]Ingredients: 500 g ricotta cheese, drained 200 g pumpkin puree 4 eggs 200 g sugar ½ tsp cinnamon 1 tsp vanilla extract 1⁄2 orange, zest only 1 lemon, zest only butter for coating the bottom and the sides of the pan Directions: 1. Preheat the oven to 180°C/350°F. 2. Slice pumpkin into large wedges (I like to use potimarron/Hokkaido variety) and deseed. 3. Place on a baking tray and cook for about 45 minutes or until soft. 4. Let it cool, then scoop the flesh of the pumpkin and mash it up until smooth (you can also use a food processor). 5. In a bowl, mix together all the ingredients very well. 6. Coat the bottom and sides of a springform cake pan with butter and line with parchment paper. 7. Pour the mix into the springform pan. Bake for 10 minutes at 200°C/400°F, then continue baking for an additional 40 minutes at 180°C/350°F. 8. Let it cool, unmold, and serve with whipped cream (optional) and a sprinkle of cinnamon. Tara Thomas[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-7"}}" />[/siteorigin_widget] Vegan Squash Bisque “For me, the holidays are a time I always doll up a traditional recipe with herbs, spices, and pieces of my lineage. This vibrant and smooth squash bisque is decorated with fresh herbs, spices, then rounded out with miso and coconut milk—thank me that this can be whipped up with ease. I decorated this dish with vinegar-braised greens, which transforms seasonal greens from bitter to sweet. I serve this with Brightland Ardor chili oil and braised with my favorite lavender vinegar by Tart!”[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-9"}}" />[/siteorigin_widget]Ingredients: high-heat oil (sunflower, avocado, etc.) 2 bay leaves 1 onion 1 carrot 1 tbsp coriander 1.5 tbsp vinegar 1 can coconut milk (398 ml) 1 tsp allspice 1.5 tbsp miso 3 garlic cloves, sliced 2–3 sprigs oregano, destemmed 1 sprig rosemary, destemmed 1 roasted squash, scooped out salt to taste Directions: 1. Squash is the star of this recipe; you can roast this ahead of time. To roast, cut the squash in half, deseed it, and brush the insides with oil. On a lined baking sheet bake at 350°F for one to one and a half hours until tender. You should be able to pierce with a knife at ease. Once it is finished baking, allow it to cool, then scoop out the flesh into a bowl. 2. In a pot, pour in high-heat oil and bay leaves. Allow the oil to awaken the flavors of the bay leaves at medium heat. 3. Once aromatic, toss in the sliced onion, carrot, and a few pinches of salt. Stir to evenly distribute the mixture. 4. Once the onion is translucent, stir in your coriander powder. Cover and allow flavors to mingle. 5. Once the coriander has immersed into the recipe, pour vinegar into the pot to caramelize, which will bring sugars that are present in the ingredients forward. 6. Shortly after, add your coconut milk and final aromatics: allspice, garlic, oregano, rosemary, and miso. Be sure to whisk the miso into the mixture as it tends to stick together. Then add the squash and two cups of water. Cover and bring to a simmer for 20 minutes. 7. Next blend the bisque into a smooth consistency. It’s ready to eat, store, and serve. Alice Morireau[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-12"}}" />[/siteorigin_widget] Raisin Rum Cake “I have always had a special relationship with raisins, as weird as that sounds! Infused in aged rum, they make the perfect texture for a cake. I love to eat this very dense cake with a cup of tea, making it the perfect guilty pleasure for the holidays.”[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-14"}}" />[/siteorigin_widget]Ingredients: For six people/one cake: 300 g flour 1 packet baking powder 150 g butter 150 g sugar 5 tbsp dark rum 150 g white raisins 150 g black raisins 4 eggs Directions: 1. In a small bowl, mix the two types of raisins with the rum. 2. Preheat the oven to 200°F . 3. In a large bowl, beat the softened butter with the sugar and a pinch of salt. 4. Incorporate the whole eggs without stopping beating. 5. Then add the flour and baking powder. Mix. 6. To keep the grapes evenly distributed throughout the dough when baking, quickly roll them in two tablespoons of flour. 7. Then add the raisins to the dough. 8. Pour into a buttered mold lined with sugar. 9. Bake for 10 minutes at 200 degrees, then 40 minutes at 160 degrees. 10. Leave to cool for 15 minutes after cooking, and unmold the cake. Hawa Hassan[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-17"}}" />[/siteorigin_widget] Suugo Suqaar “One of the most fascinating things about writing In Bibi’s Kitchen was exploring all of the history behind each dish. Suugo Suqaar is a dish I love to talk about, not only because it’s my absolute favorite, but because it utilizes staples at-home cooks are familiar and comfortable with, and it illustrates the way a unique set of flavors came together as a result of Italy’s colonization of southern Somalia.” [siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-19"}}" />[/siteorigin_widget]Ingredients: 3 tbsp extra-virgin olive oil or canola oil 2 garlic cloves, minced 1 small green bell pepper, stemmed, seeded, and finely chopped 1 small red onion, finely chopped 1 pound ground beef 3 tbsp Xawaash Spice Mix (see below) 1 tsp kosher salt, plus more as needed 2 tbsp tomato paste one 28-ounce can diced tomatoes, with their juices cooked spaghetti (or whatever shape pasta you like) and coarsely chopped cilantro for serving Xawaash Spice Mix: One 2-inch piece cinnamon stick 1⁄2 cup cumin seeds 1⁄2 cup coriander seeds 2 tbsp black peppercorns 6 cardamom pods 1 tsp whole cloves 2 tbsp ground turmeric Directions: 1. Place the oil in a large skillet set over medium-high heat. Once the oil is hot, add the garlic, bell pepper, and onion. Cook, stirring occasionally, until the vegetables begin to soften, about eight minutes. 2. Add the beef, Xawaash, and salt; cook, stirring occasionally to break up the beef, until the meat is browned, about 15 minutes. 3. Add the tomato paste and diced tomatoes (and their juices). Fill the tomato can halfway with water and add it to the pot. Stir well to combine, being sure to scrape up any bits stuck to the bottom of the skillet. 4. Increase the heat to high and bring the sauce to a boil, then decrease the heat to low and simmer, stirring occasionally as the sauce cooks, for 30 minutes. 5. Season the sauce to taste with salt. Serve hot over cooked spaghetti with the cilantro sprinkled on top. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat). Juana Pepa[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-22"}}" />[/siteorigin_widget] White Chocolate Mousse “We all like chocolate mousse—but we like white chocolate mousse even better! This treat is the final touch for a special night. You are going to love it, and you can count on your guests coming back and asking you for the recipe. When you entertain at home, the key is to plan for meals that leave a lasting memory. This dessert is one of those.”[siteorigin_widget class="the_coveteur_image_widget"]","after_widget":"","before_title":"","after_title":"","widget_id":"widget-0-0-24"}}" />[/siteorigin_widget]Ingredients: 3 egg whites 1 pinch salt 3 egg yolks 250 g (9 oz) white baking chocolate 70 g (2.5 oz) butter 500 g (17.8 oz) heavy cream 150 g (5.3 oz) powdered sugar 50 g (1.8 oz) pomegranate 50 g (1.8 oz) blueberries 50 g (1.8 oz) raspberries 50 g (1.8 oz) blackberries 10 g (0.4 oz) hazelnuts 10 g (0.4 oz) walnuts 10 g (0.4 oz) almonds 1 sprig mint Directions: 1. In a double boiler, heat the chocolate with the butter. 2. When melted, remove from the heat, add the egg yolks and combine. Set aside. 3. Whip the heavy cream at medium speed with an electric mixer, gradually adding the powdered sugar. 4. When the cream is stiff, incorporate the chocolate mixture, stirring with a spatula. 5. Whisk the egg whites at maximum speed with a pinch of salt. 6. Once the egg whites are firm, slowly fold into the chocolate mixture. 7. Chill in the freezer for three hours. Serve in a deep bowl. Decorate with mixed berries, coarsely chopped nuts, and mint leaves. Top photo: Courtesy of Tara Thomas Want more stories like this? Bubbly & Beyond: The Best Pairings for the Holidays The 15 Most Delicious Gifts for Your Foodie Friends & Family 7 Experts Share Their Secrets to the Perfect Wine and Cheese Board

About Delicious United Kingdom Introducing the ultimate collection of cookbooks featuring popular recipes from all countries around the world! With over 200 cookbooks in the series, each one dedicated to a specific country or region, you'll have access to a diverse range of cuisines and flavors. From Italian pasta dishes to spicy Thai curries, hearty German stews to delicate Japanese sushi rolls, this collection has it all. Each cookbook includes easy-to-follow recipes, mouth-watering photos, and interesting cultural insights into the history and traditions of the cuisine. Whether you're a beginner cook or a seasoned chef, these cookbooks will inspire you to expand your culinary horizons and try new dishes from around the world. Impress your friends and family with a delicious meal from a different country every night of the week with this comprehensive collection of cookbooks.

Collected here are the proven dessert recipes favorites of Cowboy Chris. These are 20 recipes of the most delicious desserts that are simple to prepare. Each of these desserts has garnered the utmost praise from both experienced chefs and housewives from around the world.

Get to know 100 of the most exciting rising-star chefs from around the world - as selected by 20 culinary masters The international dining scene is a vast, ever-shifting landscape, and Todays Special is perfectly positioned to help readers navigate it. Twenty of the globes leading chef-curators - 10 men and 10 women - have each selected five emerging chefs…

This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards. MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to feed their friends instead. With chapters like \"Drinks\" (i.e., how to get your night started), \"Things with Tortillas,\" \"Hardcore\" (which includes pizzas, nachos, poutines, and more), and \"Morning After\" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going. Chefs include: Shion Aikawa Jen Agg Iñaki Aizpitarte Erik Anderson Sam Anderson Wes Avila Joaquin Baca Kyle Bailey Jonathan Benno Noah Bernamoff Jamie Bissonnette April Bloomfield Robert Bohr And Ryan Hardy Danny Bowien Anthony Bourdain Stuart Brioza And Nicole Krasinski Gabriela Cámara David Chang Han Chiang Michael Chernow And Dan Holtzman Leah Cohen Dominique Crenn Armando De La Torre Maya Erickson Konstantin Filippou Vanya Filopovic The Franks Paul Giannone Josh Gil Abigail Gullo Tien Ho Esben Holmboe Bang Brandon Jew Jessica Koslow Agatha Kulaga And Erin Patinkin Joshua Kulp And Christine Cikowski Taiji Kushima And Shogo Kamishima Arjun Mahendro And Nakul Mahendro Anne Maurseth Andrew Mcconnell Kavita Meelu Danny Minch Carlo Mirarchi Nicolai Nørregaard Masaru Ogasawara Enrique Olvera Matt Orlando Mitch Orr Rajat Parr Kevin Pemoulie Frank Pinello Rosio Sánchez Brad Spence Alon Shaya Phet Schwader Michael Schwartz Callie Speer Jeremiah Stone And Fabian Von Hauske Dale Talde Lee Tiernan Christina Tosi Isaac Toups Anna Trattles And Alice Quillet Alisa Reynolds Grant Van Gameren Michael White Andrew Zimmern

About Delicious United Kingdom Introducing the ultimate collection of cookbooks featuring popular recipes from all countries around the world! With over 200 cookbooks in the series, each one dedicated to a specific country or region, you'll have access to a diverse range of cuisines and flavors. From Italian pasta dishes to spicy Thai curries, hearty German stews to delicate Japanese sushi rolls, this collection has it all. Each cookbook includes easy-to-follow recipes, mouth-watering photos, and interesting cultural insights into the history and traditions of the cuisine. Whether you're a beginner cook or a seasoned chef, these cookbooks will inspire you to expand your culinary horizons and try new dishes from around the world. Impress your friends and family with a delicious meal from a different country every night of the week with this comprehensive collection of cookbooks.

Time for another pud and this time it's this cake from Greenland. I've no idea why this cake is called a Chef's dream cak...

Explore ChefsTemp’s innovative thermometers for home cooking, BBQ, and more. Find wireless smart meat thermometers, instant read options perfect for any chef!

In this approachable cookbook, Rahanna Bisseret Martinez shares how to make food from around the world that respects the earth, workers, and consumers. A college freshman who has already cooked in the finest restaurants, she serves up lessons, tips, and tricks she has learned since her culinary career began at age thirteen, including techniques for everything from roasting and stir frying to pickling and infusing. The desserts and drinks chapters are perfect for hosting and making everyday meals special. Flavor+Us is filled with stories from Rahanna's experiences learning to cook in her family’s Californian kitchen, her time competing on Top Chef Junior, and the restaurants where she learned what cooking in community means. Flavor+Us features recipes from: • Mexico: Masa Doughnuts with Earl Gray Glaze • Haiti: Makawoni au Graten • Cuba: Frijoles Negros  • Korea: Yachaejeon with Cho Ganjang • China: Dry-Fried Green Beans • The Philippines: Dungeness Crab Tinola • Japan: Trinity Korokke • Vietnam: New Orleans-Style Vietnamese Iced Coffee • Ethiopia: Miser Wot  • Jamaica: Jerk Eggplant Steaks • And more! This is the ideal resource for new cooks and anyone who wants to refine the basics. All are welcome at Rahanna's table.

About Delicious United Kingdom Introducing the ultimate collection of cookbooks featuring popular recipes from all countries around the world! With over 200 cookbooks in the series, each one dedicated to a specific country or region, you'll have access to a diverse range of cuisines and flavors. From Italian pasta dishes to spicy Thai curries, hearty German stews to delicate Japanese sushi rolls, this collection has it all. Each cookbook includes easy-to-follow recipes, mouth-watering photos, and interesting cultural insights into the history and traditions of the cuisine. Whether you're a beginner cook or a seasoned chef, these cookbooks will inspire you to expand your culinary horizons and try new dishes from around the world. Impress your friends and family with a delicious meal from a different country every night of the week with this comprehensive collection of cookbooks.

From the classic British dessert and iconic Portuguese pastel de nata to ones less familiar, we look at how different countries put their spin on humble custard tarts and pies.

Introducing our first edition of the Blvck Cookbook, exploring different dishes, curated from different chefs around the world. Mouthwatering, visually aesthetic, and tasty, this book contains around 40 recipes ranging from your favorite cocktails, appetisers, desserts and meals.  Get creative, have fun exploring your favorite dishes with a touch of black. The book also makes a great collectible as a coffee book for your living room or your kitchen.

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Creating a list of iconic Jewish recipes is an almost impossible undertaking. How do you define “Jewish food”? And which Jewish community’s dishes are you celebrating? In the Ashkenazi world, gefilte

About Delicious United Kingdom Introducing the ultimate collection of cookbooks featuring popular recipes from all countries around the world! With over 200 cookbooks in the series, each one dedicated to a specific country or region, you'll have access to a diverse range of cuisines and flavors. From Italian pasta dishes to spicy Thai curries, hearty German stews to delicate Japanese sushi rolls, this collection has it all. Each cookbook includes easy-to-follow recipes, mouth-watering photos, and interesting cultural insights into the history and traditions of the cuisine. Whether you're a beginner cook or a seasoned chef, these cookbooks will inspire you to expand your culinary horizons and try new dishes from around the world. Impress your friends and family with a delicious meal from a different country every night of the week with this comprehensive collection of cookbooks.

Time for another pud and this time it's this cake from Greenland. I've no idea why this cake is called a Chef's dream cak...

Welcome to “Chat & Chew,” an inviting, travel-inspired interview series in which accomplished chefs from around the world answer feisty, fun, fantasy questions. Plus, there is a favorite recipe at the end of this Q&A for you to try!My new kitchen talk spotlights Florian Stadelwieser, executive chef of Hotel Schwarzer Adler in Austria’s charming Tirolean alpine village of St. Anton am Arlberg, [...]

Partez à la découverte de ces 30 ponts que l'on compte parmi les plus beaux du monde, de véritables chef-d’œuvres de l'Homme et de la nature ! Parfois,

Tuvalu is an island nation in the Pacific Ocean made up of 3 islands close-ish to Hawaii. Foods in Tuvalu often include seafood of some ki...

When Gabriel Israel was a child, he would wake up in his grandparents’ home in Antibes, France during the summer to the smell of his grandfather frying beignets, pillow-like doughnuts. His grandfather

Partez à la découverte de ces 30 ponts que l'on compte parmi les plus beaux du monde, de véritables chef-d’œuvres de l'Homme et de la nature ! Parfois,

“Emerging” can be a tricky word, especially when it comes to describing destinations. One American traveler may say, “Montenegro is the next Italy—everyone should go!” and a European may reply that they’ve been visiting Montenegro for years. But whether a city or region is just hitting its stride—with an influx of hotels and Airbnbs, chefs and artists, even a cultural movement that couldn’t happen anywhere else—or just getting a sense of it, here are 14 destinations we’re excited about. It’s where your most adventurous friends are going now; don’t miss the chance to visit before everyone else arrives.

In Bessières, and in sister cities around the world, the spirit of generosity and community comes in the form of a giant omelet.

The world famous chef shares his secrets for creating chic and intimate soirees when entertaining at home. An introduction covering essentials such as cooking equipment and arranging flowers along with wine and cheese guides are included. Featuring twenty (20) seasonal menus ranging from “A Grand Occasion” and “A Hunt Dinner” to “A Dinner for Lovers” and “Lunch in the Sun” with guidance on setting the table, going to market, choosing appropriate wines, etc. Recipes are clear and detailed, accessible even for the beginning cook. With 135 full-color photos taken in and around Moulin de Mougins, Verge’s famous restaurant near Cannes. This fine gift-worthy volume is in excellent condition with minor age appropriate shelf wear to the dust jacket only. Dust jacket intact with minor age appropriate shelf wear (some fading along spine). Binding is in good condition and pages are clean and bright with sharp cornered edges to all. Stated first edition published 1986 by Stewart, Tabori, & Chang. 320 total pages. less

Aromatics produce a powerful aroma that gives flavor to any dish. A combination of vegetables and herbs are heated in fat at the beginning of the cooking process which releases an addictive aroma and infuses a rich flavor into any dish that is being cooked. A variety of ingredients can be used to create these aromatic bases that are essentially the foundation to a variety of meals including soups, rice dishes, and curries! Cuisines from around the world use this technique to give their dishes a

If Sinigang (Tamarind Soup) is the king of Filipino soups, then surely the Tinola is the queen. Prized for its delicate broth, the Tinolang Manok (Chicken Ginger Soup) garners accolades from the rich umami and comforting flavors inherent at every sip. It’s been touted as a cure-all soup and often prepared for the sick and... Read More

Have you ever wished you could eat inside a cliff beside the see or that you could have food cooked from the heat of a volcano? Maybe you dream of eating at the bottom of a waterfall as the river flows along your feet. Of course, you could always try to eat below the sea in an underwater restaurant. If these kinds of crazy restaurants sound great to you, then check out these an more dining locations on this fascinating Travel and Leisure article....

Aromatics produce a powerful aroma that gives flavor to any dish. A combination of vegetables and herbs are heated in fat at the beginning of the cooking process which releases an addictive aroma and infuses a rich flavor into any dish that is being cooked. A variety of ingredients can be used to create these aromatic bases that are essentially the foundation to a variety of meals including soups, rice dishes, and curries! Cuisines from around the world use this technique to give their dishes a

Fredericton Capital Region

About Delicious United Kingdom Introducing the ultimate collection of cookbooks featuring popular recipes from all countries around the world! With over 200 cookbooks in the series, each one dedicated to a specific country or region, you'll have access to a diverse range of cuisines and flavors. From Italian pasta dishes to spicy Thai curries, hearty German stews to delicate Japanese sushi rolls, this collection has it all. Each cookbook includes easy-to-follow recipes, mouth-watering photos, and interesting cultural insights into the history and traditions of the cuisine. Whether you're a beginner cook or a seasoned chef, these cookbooks will inspire you to expand your culinary horizons and try new dishes from around the world. Impress your friends and family with a delicious meal from a different country every night of the week with this comprehensive collection of cookbooks.

We asked the HelloFresh chefs to name the top 3 spices for nine of our customers' favourite cuisines. Here's what they said.

The group's latest dining experience in New York, timed to art fairs TEFAF and Frieze, brings together chef Mory Sack and artist Harry Nuriev.

Food is an essential part of every trip, whether around the world or just down the street. We enjoy both the security of familiar cuisines and the

Irish staples such as potato, bacon, and stew are hardly exclusive to Ireland, which means that should you leave the fair isle of beauty, you’ll be able to find some fantastic equivalents for traditional Irish food around the world!

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Partez à la découverte de ces 30 ponts que l'on compte parmi les plus beaux du monde, de véritables chef-d’œuvres de l'Homme et de la nature ! Parfois,

They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Chef Travis Lett who runs Gjelina restaurant...