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Chef's recipe

There are recipes and then there are chefs’ recipes. The difference is often in the detail. It might be a dash of yuzu juice here, and a sprinkle of chopped chives there, or the time it takes to caramelise banana shallots, or a technique for perfecting a soufflé. Either way, some professional guidance can really transform a dish. 

Here you’ll find a whole host of recipes from all manner of cuisines, brought to you by all kinds of chefs, from Michelin stars, to the stars of tomorrow. Whatever your skill level, you’re sure to find something here to dazzle your guests. So if you’re looking for recipes to take your cooking to the next level, look no further.

Latest
Recipe
Discover the exclusive recipe for Croc Mazz, the 100% delicious and original sandwich designed by chef Alexandre Mazzia, which is easy to make at home.
Recipe
Emilie Franzo reveals the recipe for her cream of pumpkin and carrot soup with sage chips, from her book Soupes Maison (Marabout).
Nancy Silverton’s burger
Article
How to elevate comfort foods to Michelin-star level
Honor your inner child with these nostalgic flavors presented by fine-dining chefs.
Sắp Sửa in Denver.
Article
Make the pho beef ribs from Sắp Sửa
Get the recipe for unctuous beef ribs braised in Vietnamese pho from the acclaimed Denver restaurant by chefs Anna and Ni Nguyen.
Recipe
Learn how to make chef Patrick O’Connell’s fettuccine with morel mushrooms and country ham.
Chefs Lijo George, Max Boonthanakit, Leigh Omilinsky, and Mitsunobu Nagae.
Article
Impress this Mother’s Day with these chef recipes
The US’ best chefs share the recipes their moms love so you can wow yours on May 12.
prawn cocktai
Article
Make prawn cocktail like a Michelin chef
Nostalgic for the 1980s? Here's everything you need to know for preparing a prawn cocktail, with tips and a recipe from chef Vito Mollica.
Recipe
A classic recipe making use of two types of artichoke, and truffle, from Mirazur's Mauro Colagreco.
Recipe
A 100% vegan dish of tubetti pasta with peas, broad beans and fresh herbs, perfect for spring and summer, by chef Cesare Battisti from Ratanà in Milan.
Recipe
Discover how to cook a dish by Valentina Rizzo from Farmacia dei Sani in Puglia utilising risone, a type of small pasta often used in Italian cuisine.