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Renowned D.C. Chef Releases Al Tiramisù Cookbook

Renowned D.C. Chef Releases Al Tiramisù Cookbook


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Chef Luigi Diotaiuti releases new cookbook

The Al Tiramisù Cookbook is a new compendium of recipes from celebrated Washington D.C. chef Luigi Diotaiuti, featuring over 100 recipes from his Al Tiramisù restaurant. The book also weaves in reflections from over 16 years as chef at Al Tiramisù, including tales of celebrity diners who frequented the restaurant over the years.

Chef Luigi Diotaiuti provides the reader with insight into the culinary traditions of his birthplace, the Basilicata region of Southern Italy, which has informed and driven his cooking approach and style over the course of his life. “I have provided the distinctive, dignified, authentic cooking of Italy,” writes Diotaiuti, “food so simple, pure, and sparkling fresh that it nourishes your body, and embraces your soul.”

Recipes contained within the Al Tiramisù Cookbook are simple and delicious.


Penne con asparagi, mozzarella, e pomodori cilegieni/Penne with Asparagus, Smoked Mozzarella, and Cherry Tomatoes

This recipe comes from our May pasta spotlight, Chef Luigi Diotaiuti. This recipe appears in his cookbook, The Al Tiramisu Restaurant Cookbook.

The sturdiness of the asparagus and cherry tomatoes in this dish simply calls for firm pasta, such as penne. This dish gets rave reviews whenever I offer it as a special at Al Tiramisu. In fact, I don’t remember ever serving it and notreceiving a comment, always favorable.

The key is to use a good quality smoked mozzarella, which adds great depth to this and other dishes. For that reason, you may want to keep plenty of smoked mozzarella in your fridge. It stays fresh for quite a while and can be used liberally to liven up sandwiches, soups, and pasta. Smoked mozzarella has gained popularity in recent years and can generally be found at markets like Whole Foods and Italian gourmet shops.

In a large wide skillet, heat half of the olive oil over medium heat. Add garlic and cook until it releases its aroma and begins to golden.


Sesame-Crusted Rack of Lamb

(Courtesy of Dan Nistorescu)

From Dan Nistorescu
Executive chef, Side Door

New York City

A Romanian native, Dan Nistorescu grew up eating lamb for Easter. “I’m not just talking about the centerpiece of Easter dinner—the whole day is lamb-centric,” he said.

His family would get a whole fresh lamb for the holiday, and his mother would “use every bit of it in so many different ways”: lamb pâté for Easter breakfast, served with mustard alongside spring crudité, sweetbreads, a cheese spread, and hard-boiled eggs and for dinner, a rack or leg of lamb and lamb soup, rounded out with sides of string beans, creamed spinach, and peas with caramelized onions.

“We’d eat lamb for about two weeks, and then not again until next Easter!”

  • One (1 1/2-pound) rack of lamb, frenched, or more as needed
  • 1 1/2 tablespoon toasted black and white sesame seeds
  • 1 tablespoon garlic salt
  • 1 tablespoon paprika
  • 1 tablespoon white pepper
  • 1 tablespoon dried thyme

Preheat oven to 400 degrees F.

Mix together the sesame seeds, garlic salt, paprika, white pepper, and thyme.

Coat the lamb on all sides with the seasoning. Lay the rack fat side up on a baking pan.

Roast for 20 minutes, rotate the pan, and roast for another 10 minutes, or until the internal temperature is 145 degrees F for medium rare, 160 degrees F for medium, or 170 degrees F for well done.

Let rest for 10 minutes, then slice it up. Serve with garlicky sautéed Swiss chard, chickpeas, and roasted tomatoes.


Contents

Giada Pamela De Benedetti was born on August 22, 1970, in Rome, Italy, the eldest child of actress Veronica De Laurentiis and her first husband, actor-producer Alex De Benedetti. [3] De Benedetti was a close associate of Giada's maternal grandfather, film producer Dino De Laurentiis. As a child, Giada often found herself in the family's kitchen and spent a great deal of time at her grandfather's restaurant, DDL Foodshow. [2] [3] Her parents were married in February 1970 but were later divorced. After her parents' divorce, Giada and her siblings moved to Southern California, where they took their mother's surname. [4] After graduating from Marymount High School in Los Angeles, De Laurentiis attended the University of California, Los Angeles, earning her bachelor's degree in social anthropology in 1996. [2] [3]

Her maternal great-grandmother was English and her grandmother was British-Italian film star Silvana Mangano. [3] Her siblings include sister Eloisa, a makeup artist, and brothers Igor and Dino Alexander II, a Hollywood film editor who died of melanoma in 2003. [5] Her stepfather is producer Ivan Kavalsky.

De Laurentiis studied at Le Cordon Bleu in Paris, [2] [3] with aspirations of becoming a pastry chef. After returning to the United States, she became a professional chef working in several Los Angeles restaurants, notably the Wolfgang Puck-owned Spago. She later worked as a food stylist and was contacted by the Food Network after styling a piece in Food & Wine magazine in 2002.

Her Food Network daytime cooking show, Everyday Italian, premiered April 5, 2003. [2] On Chefography, a Food Network biography program, she said she never wanted to be in her "family business" of show business, and that she felt uncomfortable in front of the camera when she first began hosting Everyday Italian. When the program first aired, the Food Network received mail accusing the network of hiring a model or actress pretending to cook instead of a real chef. [6]

De Laurentiis began hosting Behind the Bash in October 2005. The program examines the catering process behind big event extravaganzas such as the Grammy Awards. In January 2007, a third De Laurentiis-hosted show, Giada's Weekend Getaways, debuted on Food Network. On this show, De Laurentiis travels to a featured locale (including Seattle, South Beach, San Francisco, Napa, and Jackson Hole, Wyoming) and visits her favorite local culinary destinations. On a November 2006 episode of Iron Chef America, De Laurentiis and Bobby Flay competed against, and were defeated by, Rachael Ray and Mario Batali.

In 2007, De Laurentiis appeared as a presenter at the inaugural Food Network Awards. In June 2007, she hosted a two-part Food Network special entitled Giada in Paradise, featuring the two locales of Santorini, Greece and Capri, Italy. De Laurentiis also made several appearances as a guest judge on the third season of The Next Food Network Star, which aired in 2007. That year she was dubbed a "petite powerhouse" by Town & Country magazine, standing "just under five-foot two". [7] In 2008, she won a Daytime Emmy Award for Outstanding Lifestyle Host.

In 2008, De Laurentiis and the Barilla Group, launched an Italian gourmet line under the Academia Barilla name—Barilla's first-ever gourmet celebrity product line. [8] That same year, Giada at Home premiered, showing De Laurentiis in a kitchen preparing meals and parties for family and friends. The show is shot on a set that is very similar to her own home. [9] She joined fellow chef Bobby Flay as a judge in season 7 of Food Network Star and took on a new role in season 8 as a team leader of five cooks competing against Bobby Flay's and Alton Brown's respective teams. [2]

In 2009, De Laurentiis became the voice of "Paulette", a character on the animated children's show Handy Manny. In early 2010, De Laurentiis came out with a line of kitchen supplies, exclusively for Target. That same year, CafeMom ranked her as #6 in their yearly "Sexiest Moms Alive" list. [10] In June 2010, De Laurentiis became a regularly appearing mentor to the finalists on the popular Food Network competition show The Next Food Network Star.

In July 2014, De Laurentiis opened her first restaurant, called GIADA, inside The Cromwell in Las Vegas, Nevada. The restaurant offers seating in the dining room, lounge, or outdoor patio with views of the Bellagio fountains and Caesars Palace. The GIADA menu includes Italian cuisine with Californian influences, including "lemon spaghetti, chicken cacciatore, marsala herb chicken meatballs, rosemary focaccia and lemon flatbread and vegetable Bolognese rigatoni". [11] Family-style, vegan, and gluten-free options are also available, as well as an antipasto station. Restaurant guests can watch chefs prepare food from the open kitchen. [11]

In 2014, De Laurentiis voiced the character of Gelata in the US version of the Tinker Bell special Pixie Hollow Bake Off.

In 2018, De Laurentiis voiced herself in the movie Scooby-Doo! and the Gourmet Ghost.

On June 26, 2020, De Laurentiis' Food Network series Giada Entertains won a Daytime Emmy Award as Outstanding Culinary Series. [12] On July 26, 2020, De Laurentiis won the Daytime Emmy for Outstanding Culinary Host. [13]

In 2021, De Laurentiis starred in a new Hyundai Motor Company TV commercial advert to promote the Hyundai Tucson. [14]

Products Edit

De Laurentiis has a range of products made exclusively for Target. Her products consist of stainless steel pots and pans, a wide range of utensils, cooking tools, and some food items including sauces and pastas.

Restaurants Edit

De Laurentiis has two restaurants on the Las Vegas Strip. She opened her first restaurant in May 2014. The restaurant, simply called "Giada", is located in the Cromwell. [15] She opened a second restaurant in early 2018. [16] "Pronto by Giada", taking up residency in Caesars Palace, is a fast casual dining restaurant.

In July 2017, she announced she would also be opening a restaurant in the Horseshoe Casino in Baltimore, Maryland, just north of Washington, D.C. It is called GDL Italian by Giada, and opened in May 2018. [17]

On May 25, 2003, De Laurentiis married Todd Thompson, a fashion designer. The couple's only child, Jade Marie De Laurentiis-Thompson, was born on March 29, 2008. [18] Jade was named after her mother - "Giada" is Italian for "Jade." While acknowledging how special the experience of having a child has been, she has stated that she does not plan to have more children. De Laurentiis remains focused on her career, saying, "I have so many babies: the show, Todd, and Jade." [9] On December 29, 2014, De Laurentiis announced on her website that she and Todd had separated the previous July, and had decided to end their marriage. [19] The divorce was finalized on September 3, 2015. [20] Since November 2015, she has been romantically involved with TV producer Shane Farley. [21] [22]

  • Everyday Italian: 125 Simple and Delicious Recipes. New York: Clarkson Potter. 2005. ISBN978-1-4000-5258-5 .
  • Giada's Family Dinners . New York: Clarkson Potter. 2006. ISBN978-0-307-23827-6 .
  • Everyday Pasta. New York: Clarkson Potter. 2007. ISBN978-0-307-34658-2 .
  • Giada's Kitchen: New Italian Favorites. New York: Clarkson Potter. 2008. ISBN978-0-307-34659-9 .
  • Giada at Home: Family Recipes from Italy and California. New York: Clarkson Potter. 2010. ISBN978-0-307-45101-9 .
  • Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner. New York: Clarkson Potter. 2012. ISBN978-0-307-45102-6 .
  • Giada's Feel Good Food. New York: Clarkson Potter. 2013. ISBN978-0-307-98720-4 .
  • Happy Cooking. New York: Pam Krauss Books. 2015. ISBN978-0-8041-8792-3 .
  • Giada's Italy. New York: Clarkson Potter. 2018. ISBN978-0-307-98722-8 .

Both Giada at Home and Weeknights with Giada landed in the number one position on The New York Times Best Seller list. [23] [24]


Recipes, More From Top Chinese Chef

Eileen Yin-Fei Lo is widely considered the expert on Chinese cooking in the United States.

The award-winning author has just published her 10th cookbook, "My Grandmother's Chinese Kitchen."

It's packed with recipes, and some amazing life lessons learned at her grandmother's knee in the kitchen.

The book is very personal. There are photos of her family, and stories about growing up during the Chinese revolution. It tells of her being sent to live with relatives in Hong Kong when she was 12. Yin-Fei Lo added the name "Eileen" when she was 13. It means "flying swallow."

Yin-Fei Lo writes in the beginning of the book that her grandmother taught her to love Chinese cooking. She taught her manners, along with patience and traditions.

The book is perfect for those who love Chinese food but might find it intimidating. She has tips and techniques for the most basic skills needed for Chinese cooking: stir-frying, braising, steaming, roasting and more.

One recipe Yin-Fei Lo demonstrated was Beef with Black Beans and Peppers. This is known in her family as "the pepper steak" recipe. Her husband, Fred, is a renowned food writer.

He penned a loving introduction, just for this recipe. He writes about how they met on a hot summer day in Hong Kong, where he was serving in the Army. Fred writes that this recipe is the first one she prepared in their American home, and one she prepares to this day.

Beef with Peppers and Black Beans

Marinade:
1 1/2 tablespoons oyster sauce
1 1/2 teaspoons sesame oil
1 teaspoon ginger juice mixed with 2 teaspoons Shao-Hsing wine, or sherry
1 teaspoon dark soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon white pepper
2 teaspoons cornstarch
1 1/4 pounds filet mignon, 1 inch thick, cut across the grain into 1-inch-wide by 2-inch-long slices

Sauce:
1 tablespoon oyster sauce
1 1/2 teaspoons sesame oil
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons sugar
1/8 teaspoon white pepper
1 tablespoon cornstarch
1/4 cup Chicken Stock

Paste:
4 large cloves garlic, peeled and crushed
5 teaspoons fermented black beans, rinsed, drained
4 tablespoons peanut oil
1 slice ginger, 1/2 inch thick, peeled, lightly smashed
1/2 teaspoon salt
3 medium bell peppers, red, yellow, orange, or green, cut into 1-inch by 2-inch pieces

In a large bowl, mix marinade ingredients. Add beef, allow to rest at least 30 minutes.
Reserve.

In a small bowl, mix sauce ingredients together and reserve.

Heat wok over high heat 30 seconds. Add 1 1/2 tablespoons peanut oil, coat wok with spatula. When a wisp of white smoke appears, add ginger and salt, stir 40 seconds. Add peppers, stir together, cook for 1 minute. Turn off heat, transfer peppers to a bowl, reserve. Wipe off wok and spatula with paper towels.

Heat wok over high heat 30 seconds. Add remaining 2 1/2 tablespoons peanut oil, coat wok with spatula. When a wisp of white smoke appears, add garlic-black bean paste, stir, cook until paste releases its fragrance, about 30 seconds. Add beef and marinade, spread in a thin layer. Cook for 1 to 2 minutes, tipping wok from side to side and turning beef once, to cook evenly. Add reserved peppers, stir-fry for 2 minutes. Make a well in the center of the mixture, stir sauce, pour in. Stir and cook, until sauce thickens, about 1 to 2 minutes. Transfer to a heated dish and serve immediately with cooked rice.

For more recipes, go to Page 2.

Boiled Noodles with Sesame Sauce

Sauce:
3 tablespoons sesame seed paste diluted with 3 tablespoons boiling Vegetable Stock
2 1/2 tablespoons Scallion Oil
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 tablespoons oyster sauce
1 1/2 teaspoons Chinese white rice vinegar, or distilled white vinegar
1 tablespoon sesame oil
1 1/2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon sugar
1/4 teaspoon salt
Pinch white pepper
3 tablespoons scallions, finely sliced

10 cups cold water
2 teaspoons salt
12 ounces fine (similar to capellini) fresh egg noodles

In a large bowl, place all sauce ingredients, mix thoroughly and reserve.

In a large pot place water and salt, bring to a boil over high heat. Add noodles, cook for 1 1/2 minutes until al dente, stirring and loosening as they cook with chopsticks or fork. Turn off heat, drain noodles well. Then add directly into the bowl of sauce, mix well to coat the noodles thoroughly. Serve warm, in the bowl.

3-4 (1 pound total) Chinese eggplants, stems removed
2 tablespoons peanut oil
1/2 onion, cut into 1/8-inch dice
1 tablespoon sesame seed paste
1/4 cup Vegetable Stock
3 hot red chiles, minced
1 tablespoon Shao-Hsing wine, or sherry
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 teaspoon Chinese white rice vinegar, or distilled white vinegar
1 tablespoon sesame oil
3 tablespoons scallions, green portions, finely sliced

Prepare eggplants: Place whole eggplants in a steamer. Steam for 6 minutes, until a chopstick easily pierces the flesh. Turn off the heat, remove from heat and place in a long dish. With a chopstick, "cut" along length of each eggplant to open in half. Then, with chopstick, draw along the lengths again to create strips. Reserve.

As eggplants steam, prepare the sauce: Heat wok over high heat for 30 seconds. Add peanut oil, coat wok with spatula. When a wisp of white smoke appears, add onions. Stir, lower heat to medium and cook 3 minutes, until soft. Add sesame seed paste, stock and chiles, mix well, until paste liquefies, and liquid boils. Add all other ingredients, except scallions, mix together thoroughly. When sauce boils, turn off the heat. Pour sauce over eggplant strips, sprinkle with scallions and serve immediately.

Dragon and Phoenix Soup

Marinades:
(mix two identical marinade as below, one for chicken, one for lobster)
1 1/2 teaspoon ginger juice
1 tablespoon Chinese white rice wine, or gin
1 teaspoon light soy sauce
3/4 teaspoon salt
3/4 teaspoon sugar
1 teaspoon sesame oil
Pinch white pepper
1/2 teaspoon Chinese white rice vinegar, or distilled white vinegar
2 teaspoons cornstarch.

12 ounce chicken cutlets, trimmed of fat and membranes, cut into 1/2-inch dice
2 lobster tails, about 1-pound each, shelled, deveined, washed, dried and cut into 1/2-inch dice
3 cups peanut oil
1 ounce bean threads (half package)
5 cups Chicken Stock
1 tablespoon minced ginger
2 cloves garlic, minced
1/2 cup fresh mushrooms, cut into 1/2-inch dice
1/2 cup bamboo shoots, cut into 1/3-inch dice
1/2 cup fresh peas (or frozen, allow to defrost)
3 egg whites, beaten
1/4 cup scallions, finely sliced

Marinade chicken and lobster in their individual marinade. Allow to rest 30 minutes each and reserve.

Heat wok over high heat 40 seconds, add peanut oil, coat wok with spatula. When a wisp of white smoke appears, add bean threads. These cook immediately, so have a strainer ready and pick them our of the wok with a strainer in 5 seconds. Drain and serve.

Pour chicken stock into a pot, add ginger and garlic, cover and bring to a boil over high heat. Add mushrooms and bamboo shoots, cover, return to a boil and allow to cook 2 minutes. Add peas, return to a boil. Add chicken and its marinade, stir to combine, return to a boil. Cook for 2 minutes, until chicken turns white. Add lobster and its marinade, stir. Add beaten eggs, mix gently with a ladle to permit eggs to blend. Add bean threads, stir. Add scallions, mix briefly. Turn off heat, pour into a heat tureen and serve immediately.


Renowned D.C. Chef Releases Al Tiramisù Cookbook - Recipes

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Aarón Sánchez Bio

Aarón Sánchez is chef-partner of Johnny Sánchez, with locations in Baltimore and New Orleans. He is a judge on Food Network's hit series Chopped and the host of Cooking Channel's Emmy-nominated Taco Trip. He is also the host of two Spanish-language TV series on Fox Life: 3 Minutos con Aarón and Motochefs. Aarón's passion, commitment and skills have placed him among the world's leading contemporary Latin chefs.

Celebrated by critics and contemporaries alike, Aarón has won a James Beard Award for Television Studio Program and has appeared at the White House as a guest chef. He has also starred on multiple Food Network shows, including Guilty Pleasures, Best.Ever, Heat Seekers, Chefs vs. City, Best Thing I Ever Ate and Next Iron Chef.

In addition to being a chef, restaurateur and television personality, Aarón has written two cookbooks. His first, La Comida del Barrio, was published in May 2003. His second, Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours, was released in October 2011. Aarón has also designed a line of cookware products in collaboration with IMUSA and is a spokesperson for its Global Kitchen line.

Aarón works with many charitable organizations. He is a chef ambassador for WhyHunger and Food Bank NYC, both leaders in the movement to end hunger and poverty. He is also a chef mentor for Chefs Move!, a scholarship program whose mission is to diversify kitchen leadership by providing minority applicants the opportunity to train up and become leaders in restaurant kitchens and in their communities.

Aarón's creativity extends beyond the kitchen. He is a partner at Daredevil Tattoo in New York City, a world-famous shop and home to the country's premier tattoo museum. Aarón is an avid music lover he enjoys cooking to the sounds of Alabama Shakes, Amos Lee, Lenny Kravitz and The Cure.


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The Top 20 Vegan Recipes of 2020

Vegan food reigns supreme, and in 2020, this was no exception. With more and more people opting for plant-based fare, vegan cooking (and vegan quarantine baking!) were on the rise. So in honor of the year marked by more at-home vegan cooking than we could ever imagine, we&rsquove compiled the 20 most popular recipes on VegNews.com that kept you fed and satisfied all lockdown-long. We can&rsquot wait to see what&rsquos on the menu in 2021!


1. VegNews Vegan Magic Cookie Bars
There&rsquos a reason these magic cookie bars went viral in 2020. With layers of graham cracker, walnuts, chocolate chips, and shredded coconut, these sweet and crunchy bars are nothing short of magical.


2. VegNews Best Ever Vegan Macaroni and Cheese
When creamy, luscious cashew-potato-carrot cheese sauce is in the mix, your mac and cheese is guaranteed to be a hit. And VegNews readers prove it! It&rsquos no surprise our most popular recipe (of all time!) earned a spot on this list.


3. Spicy Oven Fried Tofu
Tender and flavorful on the inside, supremely crispy on the outside&mdashstandard tofu gets a fiery kick thanks to a little hot sauce, a touch of sweetness from agave syrup, and a satisfying crunch from cornflakes. Who says you need chicken for nuggets?


4. Vegan Sweet Potato Latkes

Simple and savory, these latkes are delicious served with a dollop of applesauce or your favorite vegan sour cream. Do like we do and create a DIY toppings bar for the ultimate Hanukkah side dish&mdashany time of year!


5.
Vegan Ginger Garlic Noodle Soup with Bok Choy
This fragrant, fiery soup is the perfect bowl of cozy. And with immune-boosting ginger and garlic, VegNews readers turned to this nourishing, comforting dish all year long.


6. Vegan Scampi in Lemon Garlic White Wine Sauce
Its umami-rich take on vegan scallops (the secret? Hearts of palm!), plus a mouthwatering garlic wine sauce, made this elegant Italian recipe a go-to for all of 2020&rsquos date nights at home.


7. Soft Batch Sugar Cookies with Buttercream Frosting
Melt-in-your-mouth, soft, cakey cookies with a generous slathering of buttercream frosting kept VegNews readers whipping up this decadent dessert time and time again for a taste of true bliss.


8. Vegan Tiramisu
Layers upon layers of delicious, coffee-soaked spongy cake filled with cashew mascarpone and lots of cacao powder will have everyone flocking to the kitchen for dessert time.


9.
Vegan Chocolate Eclairs
You can&rsquot go wrong with this decadent chocolate-covered, cream-stuffed éclair recipe from vegan chef Miyoko Schinner herself! Can you say Parisian-pastry perfection?!


10.
Disney&rsquos Famous Vegan Chocolate Chip Cookie Fries
VegNews readers (and staff!) recreated the magic of Disney from home with a little help from the Orlando resort&rsquos famous chocolate chip cookie fries. Mickey, you&rsquore always welcome in our kitchen.


11.
Vegan Lobster Mushroom Mac and Cheese
This classic comfort food dish is elevated with a roasted garlic cashew cheese sauce and meaty mushrooms for a cheesy seafood fakeout you&rsquore guaranteed to keep thinking about long after it&rsquos gone.


12. Vegan Salted Caramel Cookies

Could there be a tastier pairing than sea salt and caramel? We swear by this dynamic duo after tasting the soft, gooey center and temptingly crisp edges of these award-winning cookies.


13. Vegan Boozy Holiday Profiteroles
These golden-fried desserts were already show-stopping enough, but once you elevate them with fluffy Baileys Almande-spiked whipped cream? Trust us, you won&rsquot be able to keep your hands off these boozy, bite-sized treats.


14.
Vegan Dill-Roasted Chickpea and Lemony Potato Buddha Bowls
Golden, lemony potatoes, al dente Brussels, and savory chickpeas prove that healthy is anything but boring.


15. Vegan Key Lime Pie Bars
The luscious, zesty, custard-like filling and graham cracker crust in these Southern dessert-inspired bars make eating a whole pie easier than ever.


16. Vegan Salted Vanilla Bean and Cashew Butter Fudge
Thick and creamy cashew butter, a splash of maple syrup, and a kiss of vanilla bean make this no-bake, sweet-and-salty fudge a no-brainer when a sweet tooth-craving kicks in.


17.
Vegan Lemon Rosemary Chickpea Pasta Casserole
For a comforting meal full of satiating carbs and plant-powered protein, VegNews readers turned to this zesty, hearty winter casserole. Between fragrant rosemary and lemony pasta, we guarantee you&rsquoll be going back for seconds.


18. No-Bake Pumpkin Cheesecake
Layers of cashew-coconut-pumpkin cream give this holiday classic an indulgent, no-bake twist for healthy, end-of-year fun (or if your pumpkin cravings follow you into the new year). It&rsquos dessert season all year long!


19. Beefy Vegan Beet Burgers
With vegan beefy burgers here to stay, VegNews readers flocked to the grill to recreate their own &ldquobleeding&rdquo burgers for a cookout-worthy summer handheld. The star ingredient? Beets!


20. Vegan Chocolate Chip Oat Milk Banana Ice Cream
2020 was the year of oats&mdashand this creamy, chocolaty, banana-oat milk nice cream proves it. And with mix-ins like crushed cookies, peanut butter, and melted chocolate, this dessert was made for sweet customization.

Want more vegan recipes? Head to VegNews.com/recipes for more! Curious about the top stories of the year? Check out The Top 20 Vegan Stories of 2020.

Love the plant-based lifestyle as much as we do ?
Get the BEST vegan recipes , travel, celebrity interviews , product picks , and so much more inside every issue of VegNews Magazine . Find out why VegNews is the world&rsquos #1 plant-based magazine by subscribing today !


Renowned D.C. Chef Releases Al Tiramisù Cookbook - Recipes

*Special Offer: Order Today And We'll Include America's Restaurant Recipes Volume 2 For Free - See Details Below.

"HOT!" - People Magazine

"If you've ever sat in a restaurant and thought, I wish I could make this at home, here's a must buy. " - New York Newsday

"With his easy to follow steps, families can now enjoy those delicious meals they love most at a price they can actually afford."

- Home Shopping Network

My name is Mike, and I have a confession. I LOVE taking my family out to eat! I'm sure you do, too. And we're not alone!


The average American family eats out 3 times per week or more. In 2010, the average American family spent about $2,700 a year in restaurants! That's nearly HALF of their entire food budget!

That comes out to hundreds of dollars spent on food each month at the bare minimum!

Of course, there's nothing wrong with spending money on your favorite foods - after all, you just can't make those delicious dishes at home, right? And even if you tried, they just wouldn't TASTE the same.

But what if you could:

Re-create your favorite restaurant's dishes "on demand", in your very own kitchen whenever you felt like it.

Make ALL your friends and family go wild over your cooking at the next party or gathering! (They might not even BELIEVE you cooked these!).

Fool EVERYONE into thinking you've taken professional cooking classes by simply following simple, surefire instructions.

And of course SAVE MONEY because groceries are cheaper than restaurants, and you don't need any special equipment or rare ingredients!

Well NOW you CAN! Copy the big restaurant flavors you love and ENJOY them at home, any time you want!

I finally figured out how, but it wasn't easy at first.

When I figured out just how much I was spending to treat my family these delicious dishes we loved, I just KNEW I had to start cooking more at home. After all, I love to cook!

But no matter how tasty my dishes were, my family was always disappointed that it wasn't QUITE the same flavors that they were practically ADDICTED to.

- My friends said my pasta was NOT as good as Olive Garden's.

- My kids said my seafood was NOT as good as Red Lobster.

- And my wife said my special fried chicken was NOT as good as Kentucky Fried.

In fact, she actually DARED me to re-create the famous Colonel Sanders KFC recipe at home. She didn't think I could do it, so I set out to prove her wrong!

But restaurants JEALOUSLY guard their

secret recipes, don't they?

It's true! You can't just walk into KFC and ASK for their famous recipe. In fact, the cooks don't even KNOW the secret seasonings themselves. They arrive pre-mixed from corporate distributors. (Kind of gross. )

This is crazy, but KFC's famous mix of 11 herbs and spices is SO secret, they mix it in TWO separate locations. The only copy of the formula is kept in a computerized vault in their Louisville headquarters, protected by motion detectors and video cameras!

Now, I wasn't willing to go all "Mission Impossible" on their headquarters. So in my quest for a copy-cat recipe, I started searching high and low on the internet.

There were HUNDREDS of THOUSANDS of people just like me, experimenting in their own kitchens, trying to save money by cooking at home. but UNWILLING to give up on their favorite flavors!

And they weren't just cloning Kentucky Fried Chicken, but HUNDREDS of dishes from ALL my family's favorite restaurants.

Even though there are endless amounts of recipes online that CLAIM to taste just like the real thing, most of them are junk! I spent night after disappointing night trying out recipes that just DO NOT work.

I've used MASSIVE amounts of trial-and-error, consulted with professional chefs, and collaborated with tens of thousands of other recipe cloners online to make my recipes the PERFECT match for their restaurant counterparts.

These are the EXACT ingredients these restaurants use.

In fact, I've been on NATIONAL TV to hold taste tests with real people who COULDN'T TELL the difference between my cooking and the restaurant's dishes!

Why don't more people know about this!?

I couldn't believe that all of these wonderful recipes were BURIED online, hidden from sight, scattered across hundreds of websites, blogs, and forums. To make matters worse, there are thousands of "fake" replica recipes floating around that are just weak imitations.

I just HAD to get the word out! So I decided then and there to collect the BEST, most POPULAR restaurant clone recipes. Tweak them to PERFECTION. and release the best cookbook ever written.

Pretty ambitious, I know. But I take my wife's dares very seriously. :)

Like I said, I even hired a professional - Chef Tom - to help me get these dishes PERFECT enough to fool even the PICKIEST eaters among my family and friends. Did it work? See for yourself!

"I just wanted to let you know that IMHO the KFC original recipe is perfect. It's great tasting exactly like the Colonels."

"Made the Applebee's Onion Soup copycat, and it was delightful!"

"Thank you so much for the Red Lobster Cheddar Bay Biscuits. I totally love those biscuits."

"Just had to let you know that I tried the chicken recipe, the latest one advertised by Olive Garden. . I can tell you it is DELICIOUS!"

"I'm looking forward to trying out some of these recipes, especially the 'Chili's Southwestern egg rolls' and 'Hooter's Buffalo Wings'. These always go over great for football games. "

That sure sounds appetizing to me! And those are just a small handful of the HUGE amount of famous recipes I collected since then. Now, I want to share my delicious discoveries with YOU! My secret recipe collection is now complete, and ready for you to enjoy any time you want!

With America's Restaurant Recipes, you too can re-create the famous signature dishes from your FAVORITE eateries!

All you need is a regular kitchen, simple store-bought

ingredients, and of course, your appetite!

With your copy of my best-selling "America's Restaurant Recipes" cookbook you will:

Save Time - No more wasteful trial and error needed to find the "exact taste." Now you can perfectly re-create the flavors of HUNDREDS of dishes from your favorite restaurants!

"Mike, I just want to take a little time to thank you for all the great copycat recipes. You make me feel like a chef when I turn out one of these dishes. Thanks again!"

Save Money - Prepare these meals just ONCE a week instead of going out, and you'll save over $180 each month or more! But when you taste how great these dishes are, once a week just won't be enough - that's why I've collected more recipes than you could EVER get tired of!

"Just a short note to let you know that this has changed the eating habits of THIS household big time. I love to cook, but seldom took the time to fix anything very different. I am having the time of my life with the recipes that I find."

Get Satisfaction - Not only will you fill your appetite with the flavors you love, but you'll LOVE the compliments you get when people find out you made these famous dishes yourself!

"I really enjoy surprising my neighbors with some of the food they think they can only get at Restaurants. Thanks, Ron."

Get Started Fast and Easy - Each recipe is written in fine detail, all approved by Chef Tom himself. They're so simple, even KIDS can cook these dishes. Most kitchens already have all the equipment you need, and all the ingredients come straight from your local grocery store!

"I just wanted to let you know that my 10 year old granddaughter Cheyenne made this cheesecake it was very easy for her. Everyone just raved over it!"

Eat Healthier - Food you prepare at home doesn't have any chemicals or preservatives added, and YOU get to choose the ingredients that go into the food your family eats - not a restaurant employee trying to make more profits by skimping on freshness or quality.

"I was in the restaurant field for close to 4 years, and I know that everything is pre -made, boxed, bagged, and full of blubber, ready to be assembled. I love that I get the same great flavor, without the excess fat and preservatives. It's healthy, full of flavor, and I already have all of the ingredients in my kitchen."

Introducing the "America's Restaurant Recipes" Collection, The BEST "Copycat" Cookbooks EVER Created!

IMPORTANT!: For a LIMITED TIME, You Can Get BOTH VOLUMES 1 & 2 For the Price of ONE! Read Below for Full Details.

Impress Your Friends With Exact Replicas of The Following Famous Dishes:

"America's Restaurant Recipes 1"

Just click in the box to the right and scroll to see the ACTUAL list of delicious dishes that are waiting for you inside.

Contains Over 120 Recipes from 60 of the Country's Top Restaurants Including:

Michael Jordan's Steakhouse

Perkins Family Restaurant

And remember, even though you can find a million recipes online, these are EXCLUSIVE recipes that restaurants go to INSANE lengths to keep secret from the public! The ONLY other place to find these is IN those actual restaurants, but now, YOU don't have to!

Stop waiting on those long lines for a table.

Re-create the tastes you crave for a fraction of the cost - just follow the simple, step-by-step instructions!

Uncover the sneaky cooking tricks created by chefs who work at famous restaurants!

Stop the frustrated searching for recipes that will please your picky friends and family - cook the foods they already LOVE!

They might even FREAK OUT when you tell them you actually made these delicious dishes yourself!

We've been perfecting these recipes collectively with our community of over 115,000 website members since 2003, and we've made them SO PERFECT, you won't believe your taste buds!

But WAIT! There's Even MORE to be Excited About!

LIMITED TIME OFFER: I'm going to DOUBLE your Restaurant "Clone" Recipe Collection and give you Volume 2 of "America's Restaurant Recipes" for FREE - Just read below!

America's Restaurant Recipes 2

After I released the first Volume of my amazing secret recipes for peoples' favorite foods, the feedback was INCREDIBLE. But of course everyone has DIFFERENT favorites, and the requests for new dishes started pouring in!

By the time I collected and perfected all the requested updates, I had enough for a WHOLE NEW BOOK, and now, I'm going to share that with you today for FREE if you get Volume 1 today!

This book contains OVER 100 NEW recipes from 57 restaurants - including some old favorites and even some NEW featured eateries like:

These additional recipes will please even the most skeptical dining-out addicts. Remember, these are the MOST requested dishes from our fans and readers of our first book.

So if there are things on the list you haven't tried, you won't know what you're missing until you get this FREE bonus collection in your hands!


Or, you could go out to dozens of restaurants to try them all - but why would you, when you can cook these all from your own kitchen and enjoy them for WAY less?


Now YOU can cook the specialty dishes of professional chefs - With NO NEED for culinary training, fancy hats, and No need for YEARS of experience at industrial sized stoves!

You get all the famous flavors you love for pennies on the dollar. And even BEGINNERS can master these dishes with ease!

". These recipes are fantastic! So far I've made 5 different dishes using your cookbook and the response has been the same each time - 'Wow Ma, this is good!'. "

"Ron, I think your cookbook will put these restaurants out of business if everyone starts following your instructions and cook from home!"

"I have made MANY of the recipes, and have been thrilled EVERY time. Everybody who gets to taste my cooking says how amazing it is that these recipes taste just like the restaurants!"

Even if you don't think of yourself as a good cook now, the people you prepare these dishes for CERTAINLY will!

Getting this HUGE collection of HUNDREDS of famous recipes is a golden opportunity for you to learn some great-tasting, failure-proof favorites.

Now, even though all of us have to tighten our belts and budgets. Even though we HAVE to eat more meals at home. Now YOU don't have to suffer with mediocre recipes or food that your family is disappointed to have.

People WON'T BELIEVE you used a regular oven, stove, pots and pans to get these polished, professional results. (But they WILL love your cooking!)

Compared to dining out, almost every ingredient you need is available for DRASTIC savings at the local supermarket.

And at the price we're offering this collection, each recipe is instantly available for your own use at only a mere few cents per recipe. Try finding a restaurant on EARTH where you could get a deal like that!

"Your recipes are just out of this world! . when I have gathering with my friends you can hear their ooo's, aaaa's, mmmm's!"

". This far exceeds any Bourbon Chicken that a mall could ever hope to sell. It will become a "chicken regular" at my home!"

- Barbara Welborn - Pompano Beach Fla.

"Well worth the money. I've used several of these recipe secrets in other dishes I make. "

"You really outdid yourself this time. I haven't seen so many interesting recipes in one place at one time, don't know where to begin! Thanks."

But there is EVEN MORE in STORE.


Now, I've put a TON of value on the table here today. I have a SERIOUS goal of helping you keep a LOT of that $2700 a year most families have spent dining out.

AND I am making sure you get every PENNY'S worth by giving you literally HUNDREDS of recipes that your family will NEVER get tired of. But I ALWAYS go for the maximum.

Just like my wife asked for fried chicken that tastes like KFC. and I ended up creating 2 WHOLE cookbooks. Now I am going overboard for YOU!

For a Limited Time Only - I'm offering a few exclusive, "not found elsewhere" online bonuses.

Order Today & Get Instant Access to These FREE Bonus Gifts!

Free Bonus #1: "Secret Sauces Exposed!"

Secret Sauces Exposed!: The Savory Sauces of 5-Star Restaurants

Did you ever want to make a rich, velvety brown sauce that you get served in your favorite restaurant?"

Or how about a classic lobster based seafood sauce to serve with fish?

Now you can discover how to make dozens of classic and everyday sauces at home in your own kitchen - even if you have never taken a cooking class in your life!

Free Bonus #2: "Kid Approved Cookbook"

Kid Approved Cookbook: Delicious Restaurant Style Dishes the Kids Will Love

In a hurry to get dinner on the table? Before your kids start raiding the snack cupboard, take a look at this collection of superfast recipes. Here you'll find dozens of delicious dishes that will appeal to kids-and their parents. The recipes, from Apricot Chicken Drumsticks to Fish Fingers to Baked Ziti, take anywhere from only five minutes to an hour to prepare, so parents can choose just the right meal to fit their busy schedule.

Free Bonus #3: " Herbs 101 - How to Plant, Grow, and Cook with Natural Herbs"

Everything You Need to Know About Herbs in the Kitchen!

Have you always wanted an herb garden but didn't know how to get started? Do you want to know more about growing your own herbs in the privacy of your home and using them in a variety of cooking?

There are many different ways to use herbs in cooking and nothing tastes better in your food than using fresh herbs.

Plus, Your Complete Satisfaction is Assured

With Our Risk-Free Guarantee:

Full 60 Days, No-Questions-Asked Money-Back Guarantee

I'm so confident that you will love these secret recipes that I'm offering a full 60-Day money back guarantee!

Try them for almost TWO WHOLE MONTHS! Cook as MANY of these mouth watering, fool-proof dishes as you like. Cook them for your family or entertain as many guests as you want.

If you are not satisfied with this product, whether the flavors aren't to your taste, or even if you do not LIKE the way the recipes are presented. simply contact us for a full refund.

Plus you get to keep all of the exclusive bonuses even if you cancel your order.

Limited Time Offer - On Sale Today

If you were to go down to your local bookstore to buy cookbooks filled with this many amazing recipes, you would expect to pay $50, $75 or even well over a hundred dollars.

But the fact is, you CAN'T find these flavors in ANY other cookbook. We've spent YEARS trying to reverse engineer these jealously guarded recipes from scratch.

But in these tough times, I want to give you these great dining experiences AT HOME, for LESS!

So if you order immediately without delay, "America's Restaurant Recipes" Volumes 1 & 2 and the 3 free bonuses (worth over $59) are available for a risk free, bargain basement price of:

YES! I want instant access to "America's Restaurant Recipes" collection and the free bonuses for ordering today, including:

America's Restaurant Recipes Volume 1

America's Restaurant Recipes Volume 2

Plus Instant Access to The Bonus Cooking Guides:

Free Bonus #1: Secret Sauces Exposed!: The Savory Sauces of 5-Star Restaurants

Free Bonus #2: Kid Approved Cookbook: Delicious Restaurant Style Dishes the Kids Will Love

Free Bonus #3: "Herbs 101 - How to Plant, Grow, and Cook with Natural Herbs"

I understand that if I order today, I will pay the limited time on sale price of just $29.97 $19 and my satisfaction is 100% guaranteed. Click to Order Now:

This offer is for instant access to the digital version of these cookbooks which can be saved to your computer and printed. After you place your order, the physical version of America's Restaurant Recipes Volumes 1 & 2 can be sent to you if you choose to pay for shipping.

Order Now and get instant access to well over 300 secret dishes from the top restaurants! Comes with our 60 Day, Risk Reversal Money Back Guarantee.

You can get started with "America's Restaurant Recipes" immediately. Your family ALREADY loves these famous flavors, and now YOU can take control of your family's food budget, diet, and once again become their favorite chef! Don't delay, order now to start cooking these famous foods from home!

P.S. Remember, these hand-selected bonuses are worth over $59 and may not be available the next time you visit this page - so order now to avoid disappointment! You'll get our complete secret recipe collection with nothing held back!

P.P.S. If you cook just one recipe from these books at home, just once a week, you could be saving as much as $200 a month from your food budget! That savings ADDS UP over the course of the years. and NOW, you DON'T have to sacrifice the foods you love to save money.

But don't get these recipes just to save money - do it for your family and make eating at home a tradition that your spouse and kids will treasure for life.

This offer is for instant access to the digital version (.PDF format) of these cookbooks which can be saved to your computer and printed out. After you place your order, the physical version of America's Restaurant Recipes Volumes 1 & 2 can be sent to you if you choose to pay for shipping.


Melissa King

Melissa King was the winner of Top Chef season 17 All-Stars LA, where she also won the title of Fan-Favorite for the season. She also finished as a finalist for Top Chef season 12 in Boston. Melissa has set the bar as the winner of the most challenges ever in Top Chef history. She will inevitably be remembered as the winning chef for All-Stars LA whose Hong Kong Milk Tea Tiramisu made renowned Italian butcher and guest judge Dario Cecchini weep tears of joy.

Known for her technical precision and ability to blend modern California cuisine with Asian flavors, Melissa has been recognized as “one of the best female chefs in San Francisco” and a “40 under 40: Rising Star.” As a 15-year veteran of the culinary industry, Melissa has helmed several Michelin starred kitchens in San Francisco (Campton Place, Luce, The Ritz Carlton Dining Room) under acclaimed culinary legends including Dominique Crenn and Ron Siegel. She has also cooked for notable figures such as Oprah Winfrey and Al Gore, and is a certified level 1 sommelier.

Outside of cooking, Melissa has proven herself to be especially creative and entrepreneurial, exemplifying what it means to be a well-rounded and modern 21st century chef. She partnered up with Humphry Slocombe to create unique ice cream flavors that are sold exclusively at Whole Foods Markets. During the COVID-19 pandemic shutdown, she led popular virtual cooking classes and corporate demos, and singlehandedly created, packaged, and branded her own small-batch, Asian inspired sauces that sold out within minutes.

As a proud Chinese American queer woman, Melissa also has a passion for supporting her community and giving back whenever she can. She has worked with non-profit organizations and LGBTQI charities including The Human Rights Campaign, The Trevor Project, Black Visions Collective and Asian Americans For Equality. She regularly participates in panels and speaking engagements that support social justice causes, women’s empowerment, sustainability, and food education.

Padma Lakshmi

Padma Lakshmi

Padma Lakshmi is an Emmy-nominated food expert, television host, producer and The New York Times best-selling author.

She is the creator, host, and executive producer of the critically acclaimed Hulu series Taste the Nation, which received a 2021 Gotham Award for Breakthrough Series. The series has just been greenlit for a second season.

Lakshmi also serves as host and executive producer of Bravo’s two-time Emmy-winning series Top Chef, which has been nominated for 32 Emmys, including her two-time nomination for Outstanding Host for A Reality-Competition Program. Its new season will be premiering in spring 2021.

Lakshmi is co-founder of the Endometriosis Foundation of America (EFA) and an American Civil Liberties Union (ACLU) Artist Ambassador for immigrants' rights and women's rights. Lakshmi was also appointed a Goodwill Ambassador for the United Nations Development Programme (UNDP).

Born in India, she grew up in the United States, graduating from Clark University with a Bachelor’s Degree in Theatre Arts and American Literature. Known as India’s first supermodel, she began her career as a fashion model and actress working in Europe and the United States.

Laskhmi established herself as a food expert early in her career hosting Padma’s Passport, where she cooked diverse cuisine from around the world and Planet Food, a documentary series, both on the Food Network domestically and worldwide on the Discovery Channel. She also co-hosted Rai Television's Domenica In, Italy’s highest-rated variety show.

She’s a prolific author, writing the best-selling Easy Exotic, which won the “Best First Book” award at the Gourmand World Cookbook Awards. Lakshmi followed this with the publication of her second cookbook, Tangy, Tart, Hot & Sweet and her memoir The New York Times best-selling Love, Loss and What We Ate. She later published The Encyclopedia of Spices & Herbs. In August of 2021 she will publish her first children’s book Tomatoes for Neela.

In addition to her food writing, Lakshmi has also contributed to Vogue, Gourmet, both British and American Harper's Bazaar, as well as penning a syndicated column on fashion and food for The New York Times.

Lakshmi created a fine jewerly line The Padma Collection, which sold at Bergdorf Goodman, Neiman Marcus and Nordstrom. She also designed a home décor line under the same name featuring tabletop dishware, stemware and hand-blown glass décor pieces, was sold nationwide in Bloomingdale’s. In addition, Lakshmi created Padma’s Easy Exotic, a collection of culinary products ranging from frozen organic foods, fine teas, natural spice blends and home goods. In 2018, Lakshmi collaborated with MAC Cosmetics for a worldwide capsule collection called MAC Padma which quickly sold out in both India and the United States.

After unknowingly suffering from endometrisis for decades, in 2009 she co-founded the Endometriosis Foundation of America (EFA) alongside Advanced Gynecological Surgeon Tamer Seckin, MD. The EFA launched the first interdisciplinary research facility in the country for Gynepathology, as a joint project between Harvard Medical School and MIT and Lakshmi gave the keynote address at the Center’s opening in December 2009.

Her efforts were recognized on the floor of the New York State Senate, where she succeeded in passing a bill related to teen health initiatives. The organization’s ENPOWR program has currently educated over 32,000 students about endometriosis in high schools across the state of New York.

Lakshmi is a visiting scholar at Massachusetts Institute of Technology (MIT) and has received the 2018 Karma Award from Variety, as well as the 2016 NECO Ellis Island Medal of Honor.


Watch the video: Tiramisù


Comments:

  1. Ixion

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  2. Husnain

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  3. Ladislav

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  4. Alard

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