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Recipes by Máximo Cabrera
Pre-Columbian chocolate
See recipe
Recipes by Juliana López May
Prawn Salad Latina
See recipe
Course Middle Eastern Cuisine: Ancestral Techniques
Baba Ganoush Tarte Tatin
See recipe
Recipes by Xabier Goikoetxea
Cod Cheeks Pil-Pil with Iberian Pork Stew
See recipe
Course Greek Cuisine
Legumes: Baked Giant Beans
See recipe
Recipes by Coco Tomita, Mayra Flores y Javier Miyasato
Salmon marinated in miso sauce
See recipe
Course Nikkei Cuisine
Scallops (conchitas) in butter
See recipe
Recipes by Diego López
Smoked octopus, green juice and enchilada onion
See recipe
Recipes by Roberto Silhuay
Mixed chicharron
See recipe
Recipes by Roberto Silhuay
Sea bass tiradito and mediterranean fusion seafood
See recipe
Recipes by Roberto Silhuay
Tiraditos of Chalaca scallops
See recipe
Recipes by Roberto Silhuay
Bluefin tuna nikkei Ceviche
See recipe
Recipes by Roberto Silhuay
Sea bream Ceviche with yellow pepper
See recipe
Recipes by Roberto Silhuay
Classic Bass Ceviche
See recipe
Recipes by Roberto Silhuay
Tiger´s milk
See recipe
Recipes by Anjalina Chugani
Lamb Korma
See recipe
Recipes by Anjalina Chugani
Chicken Tikka Masala
See recipe
Recipes by Anjalina Chugani
Vindaloo Pork
See recipe
Course Introduction to Indian Cuisine
Goan-style Fish Curry
See recipe
Recipes by Begoña Rodrigo
Crispy free-range chicken with saté sauce
See recipe
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Walnut Alfajor
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Alfajor Marplatense (Chocolate)
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Alfajor Santafesino
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amanita
beet leaves
bird figs
blood powder
brioche bun
brioche buns
buds
caramel syrup
Chinese five spice powder
corn tortilla
curaçao
Dover sole
dried Riojan chilli
Durum wheat semolina
fermented soybeans
fine wine
food coloring cherry blossom
fried pepper
ginger ale
green tomatoes
ground beef or lamb
gutted foie gras
lamb's lettuce
light beer
milk
milk chocolate 46%
Moroccan mint leaves
mozarella
nira
nocino liqueur
pasilla
pecan nut praline 60%
purple eggplants
reposado tequila
salmorreta
sausage
smoking wood
Tagliatelle
tatemada onion powder
tobacco
tomillo
veal bones
vinsanto
whole sugar
yolk