POSH restaurants are closed, for now, but that doesn’t mean special occasions should go unmarked or date nights forgotten. To show a loved one you care and to give them the ultimate treat in…
Emilio Vitolo Jr., Katie Holmes' new flame is a restaurateur and native New Yorker who, despite his more humble upbringing, is no stranger to the world of celebrities.
This chicken jus from Michel Roux Jr makes the ultimate sauce for a chicken supreme or chicken breast. The time it takes for the jus to reduce to the right consistency will depend on how gelatinous the stock is. A good gelatinous stock will take less time to reduce. “You’re looking for a rich, velvety sauce that coats the back of a spoon: when you dip the spoon into the sauce and run your finger down the back, there should be a distinct line,” says Michel. Check the Tips below for how to make the chicken supremes with caramelised shallots and pommes purées recipe, the perfect dish to make the most of your chicken jus. Want to learn more from Michel Roux Jr? The chef oversees the food at The Langham, London, including the five-star hotel’s cookery school, Sauce by The Langham, where he also hosts exclusive masterclasses himself.
Chef Aaron McCargo Jr., from Big Daddy’s House on The Food Network, has come up with good-tasting, kidney-friendly recipes for people on dialysis.
Thomasina Miers picks Michel Roux Jr’s soufflé Suissesse as one of her greatest recipes ever
Learn how to make the perfect chocolate mousse, with this masterclass recipe from leading chef Michel Roux Jr. Michel Roux Jr began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design.
Michel Roux jr servd up a delicious cherry clafoutis with ground almonds, kirsch and vanilla on Michel Roux’s French Country Cooking. (adsbygoogle = window.adsbygoogle || []).push({}); See recipes …
His own school dinners weren't much cop, but the young contestants on his new Disney cooking contest have given Michel Roux Jr a generous dollop of…
These Spicy Enoki Mushrooms are perfect for your next mukbang night. They have an incredibly crunchy texture and I am always looking for an opportunity to make them. The gochujang sauce is very flavorful and has a moderate spice level. You can alter the gochujang to your own taste or even add chili flakes to make it super spicy.
Make a perfect lemon tart with Michel Roux Jr’s recipe. The top chef’s tips and tricks will help you master tarte fine au citron, a classic French dessert. Browse more tried and tested patisserie recipes, including tarte aux pommes and homemade croissants. Michel Roux Jr began his career with a patisserie apprenticeship in Paris. For nearly 30 years he’s been chef-patron of two-Michelin-star restaurant Le Gavroche, opened in 1967 by his late father Albert and uncle Michel Sr. He also oversees the food at London hotel The Langham and teaches at its cookery school, Sauce by The Langham. Michel Roux Jr’s classes are a chance to learn from the main man, while preparing a menu of his design.
Inspired by the Franche-Comté region of France, this savoury pancake recipe from Raymond Blanc brings together spinach, button mushrooms and Gruyère cheese.
Chef Louis designed by Louie Mantia, Jr.. Connect with them on Dribbble; the global community for designers and creative professionals.
This fish velouté recipe is direct from culinary legend Michel Roux Jr, who oversees the food at five-star hotel The Langham, London and headed up much-garlanded restaurant Le Gavroche for over 30 years. Here he shares a perfect wine and cream fish sauce with us, which you can enjoy with sole, cod, monkfish or oily fish. “This is a white velouté (velvety) sauce that’s just thick enough to coat the back of a spoon. It’s thickened by evaporating liquid (reduction is the cheffy term) and by the addition of cream. It’s the cornerstone of many fish sauces,” says Michell. Scroll down to the Tips for our favourite way to use this recipe with pan-fried dover sole… Want to learn more from Michel Roux Jr? The chef also oversees cookery school Sauce by The Langham in London, where he hosts exclusive masterclasses.
Before I was introduced to this recipe, I thought that borscht was always a deep red, beet-based soup. I now know that borscht means “sour.” The sour tang in this soup comes from soakin…
Delicious layers of oats with an applesauce filling.
Happy Chinese New Year 2013 to all my Asian friends, and especially my Taiwanese husband, and family! I’ve always wanted to make these, so this year I finally gave it a shot. Taiwanese pineapple cakes are really more like a cookie, but they are usually referred to as cakes. Some people also refer to them as... Read More
Chef Louis designed by Louie Mantia, Jr.. Connect with them on Dribbble; the global community for designers and creative professionals.
Michel Roux Jr’s Lyonnais potato cake is made with slowly cooked onions and potatoes baked with crème fraîche and a sprinkling of nutmeg. The side dish recipe can be made ahead of serving. We had five minutes with Michel Roux Jr too, see what he had to say.
simple weeknight spicy thai peanut chicken with red peppers and rice servings: 4
Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. Yes. Inspired by the Chloe Flavor cookbook.
How many parts make a whole? Cooking measurements were a great way to help my son answer that question. This was a simple activity that he found surprisingly interesting. When it was done, he asked if there was more he could measure! What we used: 4-cup liquid measuring cup Measuring spoons Measuring cups Empty gallon-sized milk jug Tap water Funnel (optional) Worksheet of measuring questions (download the one I made here) Before we got started pouring and measuring, we read Stuart J. Murphy’s Room for Ripley, a Level 3 MathStart Capacity book. In the book, Carlos is super excited to buy his first fish. As he prepares the fish bowl with water, he learns all about just how much water it’ll take to make a nice home for his new guppy. One cup is not enough! 2 cups (or 1 pint) is not enough! As he continues to add more and more water, he learns how many pints are in a quart, and how many quarts are in half gallon, etc. When we finished reading about Carlos’ new pet, I had my son using the measuring spoons, cups, and 2-cup measuring cup to complete a worksheet of math (measuring) questions. This was great fraction practice. I was thrilled to hear his hypothesis that three 1/3-cups would equal 1 cup!
I am loving these Gochujang miso ramen noodles, they have SO much flavor. This Gochujang noodles recipe begins with a simple sauce.
