All the recipes from our courses, sorted and categorized

I want to cook with...

Search by type of dish

Search by main ingredient

Recipe of the week

Healthy Haitian Fall Salad

From course: California Cuisine with Japanese Techniques

A recipe by...

Natacha Gomez

Culinary Ambassador, Wine Advisor, Disaster Relief Trainer of Trainers, Catering Chef

New course this week

Croissants and Vinnoiserie

A course by...

Antonio Bachour

Pastry Chef and Owner of Bachour Miami. World’s Best Pastry Chef, 2018 and 2022

Autumn recipes

Mango Saint Tropezienne Brioche

Course Croissants and Vinnoiserie

Strawberry Mascarpone Croissant

Course Croissants and Vinnoiserie

Rocher Croissant Roll

Course Croissants and Vinnoiserie

Classic Plain Croissant

Get inspired!

Our selection of Appetizers

Appetizers

Olive Octopus

Appetizers

Amberjack Ceviche Bite

Appetizers

El matrimonio (the marriage)

Get inspired!

Our selection of recipes with Tomato

Fish recipes

Tomato & Cucumber Somen with Shima Aji Sashimi & Barrel-Aged Ponzu

Fish recipes

Tomato Salad, Anchovy and Oloroso Sherry Consommé

Appetizers

Dried Tomato Slice

Subscribe to our Newsletter

Stay up to date of our offers,
sales and news.

update Recetas destacadas

Som Tum

Pad Thai Goong

Ravioli filled with oil and parmesan chesse

recetas destacadas

Mango Saint Tropezienne Brioche

Sugar Brioche

Rocher Croissant Roll

🥟 Los Dim Sum de Meilan Kao

Meilan Kao, licenciada en Comercio Internacional y Empresariales, es la nieta del que fuera cocinero del primer restaurante chino en España.

bookmark_border Receta de la semana... Pizza Diavola en Bandeja

Diavola Pizza in tray

This recipe is featured in: Neapolitan Pizza Instructor: Vittorio and Riccardo Figurato Ingredients ● 900 gr pizza bun made under the indirect kneading with biga procedure

Ver la receta completa