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Carpaccio de bœuf mi-cuit, huile d’olive, thym frais et citron

Carpaccio,Food And Recipes,Olives,Table,4,Lemon

Rougets et courgettes à la vapeur de fenouil

Recette Rougets et courgettes à la vapeur de fenouil : Râpez les courgettes en petits bâtonnets avec une mandoline ou coupez-les en fines lamelles avec un...

Bacon-Brown Sugar Pork Tenderloin

Pork tenderloin is on regular rotation at my house, both for its flavor and its ease. We love to marinate it in sweet and savory teriyaki sauce, or serve it with a big dollop of Spanish-style romesco. But our current favorite is definitely wrapping that p

White Bean and Radish Salad

This satisfying salad is great alongside broiled fish, roast chicken, or a simple steak. To turn into a vegetarian meal, fold in sliced hard-boiled eggs.

Recettes de printemps - Elle à Table

Tomates steaks, anchois

Food And Recipes,Steaks,Table,Kitchen

Cassoulet

Cooking is not always about simplicity and ease. Sometimes what you want in the kitchen is a project, a culinary jigsaw puzzle to solve. There is no greater one than cassoulet. I developed the recipe that follows at the shoulder of Phillipe Bertineau, the chef at Alain Ducasse’s Benoit bistro in New York City: rich and creamy, sticky with duck and pork, brightly spiced, with an astonishing depth of flavor. (Photo: Grant Cornett for The New York Times)

Spiced Marinated Lamb Chops with Garlicky Yogurt

Spiced Marinated Lamb Chops with Garlicky Yogurt: You'll swear you ordered these from a restaurant.