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At Los Angeles’s two-Michelin-starred seafood restaurant Providence, chef Michael Cimarusti uses only wild-caught fish to make dishes like oyster with golden kaluga caviar, scallops with black truffle, uni egg, Alaskan king salmon with truffle sauce and
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When 77-year-old Siu Chen got bored during the pandemic, she decided to start a restaurant cooking the Indonesian food she was making at home. Among her most popular dishes are her fried chicken, lontong sayur, rendang, yellow rice, and more. Read more a
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At Di An Di, the chefs and cooks come from many diverse backgrounds to make some of New York City’s best Vietnamese food, including, phở gà, chả giò, hake filets, and more. Credits: Producer: Connor Reid Director: Connor Reid, Murilo Ferreira Ca
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How to cook a Delicacy of QUAIL and Rice? QUAIL RECIPE WITH RICE Relaxing cooking without talking ******************************************************* PLEASE | SHARE | COMMENT | AND SUBSCRIBE | ****************************************
On the 63rd floor of a building in NYC’s Financial District sits one of the city’s most creative fine dining restaurants, Saga. We follow chef James Kent and his team as they put together a 7-course tasting menu that includes a citrus salad, Moroccan
Made a few ready to eat dishes for my refrigerator!!!Meshiagare!!!#asianfood #DISH #DISH #food #Japan #japanesefood #homecooking pic.twitter.com/2fbMtZsJPW— Carolina Reaper (@Carolina_3254) March 19, 2022
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On this episode of Plateworthy, chef Nyesha Arrington learns how to make one of NYC’s latest must-have dishes: the gunpowder dosa from Semma, a new restaurant from the team behind other hot spots like Dhamaka and Adda. Credits: Host/Producer: Nyesha A
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