APPETIZERS & SOUPS // BRUNCH // FISH & SHELLFISH // MEAT // PASTA, SALADS & SIDES // DESSERTS & BAKING
APPETIZERS & SOUPS
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- Andres & Dobito: Asian-inspired pork and duck soup
- Avocado Custard
- Coctel de Camaron: Mexican Shrimp Cocktail
- Dark Stock
- Hummus
- Little Craving: Deviled Eggs
- Mousse de Foie de Volaille
- Nopal con Trucha Ahumada {smoked trout and cactus leaf appetizer)
- Moulokheya: Traditional Egyptian Soup
- Simple Broth (White stock)
- Smoked Salmon & Ricotta Appetizer
- Sopa de habas: Fava bean soup
- Sopa seca de fideo al comino
BRUNCH
- Figs, yogurt and olive oil – healthy quick breakfast
- Feves au Lard: Sweet Oven Baked Beans
- Moos’s Steak’n’egg breakfast sammich
- Smoked Salmon & Ricotta Sandwich
FISH & SHELLFISH
- Bacalao a la Vizcaína
- Coctel de Camaron: Mexican Shrimp Cocktail
- How to cook Scallops
- Nopal con Trucha Ahumada {smoked trout and cactus leaf appetizer)
- Lobster sushi
- Red Snapper en papillote
- Salmon & Ricotta
- Salmon with Arugula almond pesto
- Smoked Salmon & Ricotta Sandwich
- Sous-vide Smoked Salmon
MEAT {Chicken, Beef, Lamb & Pork}
- BBQ Inspiration
- BBQ Marinades
- BBQ Marinade: Pork and Lamb Chop
- Cochinita pibil
- Chicken Fattah
- Chilean BBQ Marinade
- Chimichurri
- Easy Lamb Roast
- Grilled Chicken Marinade: Yogurt-Marinated Chicken
- How to cook ribs: Mustard and Maple Glazed Ribs
- Messa’aa: Egyptian Moussaka
- Venison Stew {Ragout de Chevreuil}
PASTA, SALADS & SIDES
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- Arugula & Ricotta Gnocchi
- Butternut squash ravioli
- Classic Fondue
- Chickpeas au four
- Chiltepes Fritos (Fried Chiles)
- Chimichurri
- Feves au Lard: Sweet Oven Baked Beans
- Perfectly Hard Boiled Eggs
- Hummus
- Mexican salsas
- Pickled Red Onions
- Quinoa
- Red Wine Onion Confit
- Roasted Cauliflower and cabbage
- Roasted zucchini & tomato
- Sous-vide French Peas – for babies & grown-ups
- Spring Salad
- Thanksgiving Stuffing
- Vietnamese-inspired slaw & salad
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DESSERTS & BAKING
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- Apricot and Fennel Scones
- Coffee cake
- Christmas butter cookies – Sables de Noël
- Peach & Apricot shortbread squares
- Banana Cream Tart
{Tart dough: Pâte Sucrée}
{Pastry Cream} - Cherry Galette: Rustic Cherry Tart
- Devil’s Food Cake with Italian Meringue Icing
{Italian Meringue} - Vanilla & Chocolate Lavender Macarons
{French Buttercream}
{Chocolate Ganache} - Pumpkin spice bread
- Pan de Pascua – Chilean Christmas bread
- Sachertorte: Classic Chocolate Sponge Cake
- Sopaipillas
- Vanilla Custard and pistachio brittle
- Tea poached pears sous-vide
Kitchen Nani 
Hi Nani,
I just came back from vacation and I brought back a bounch of red hot peppers called Chiltepes. I was wondering if you had any ideas of how i should cook it to use it as a condiment with my meals?
Thanks for your help!
Stefanie
Hola Stef,
I hope you had a good time!! Hmmm chiltepes are one of my favorite chiles! I’ll give you a simple recipe that is super useful. This recipe is not limited to this type of chile, you can substitute any type of dry chile…but it works beautifully with this kind. Thanks for your great question, I’ll have the blog post up soon!!
Nani
Thanks Nani!
I cant wait to taste this recipe!! By the way, your blog is awesome!
Stefanie
Thank you!! You are so sweet!!