Gastronomic food

Spaghetti + Pea/Arugula/Lemon Pesto + Scallion/Garlic White Wine Steamed Mussels + Chile Infused EVOO + FCB Pepper •

A delightful twist on the classic risotto transformed into crispy cakes, served with a tangy lemon aioli and a garnish of fresh microgreens. Perfect for an elegant appetizer or a light main course.

Linking the Culinary World | Grilled Peruvian scallops with champagne beurre blanc and wild asparagus… by @bratzovergara ⭐⭐⭐ Follow @cookniche for Culinary Inspirations… | Instagram

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Caviar Egg Toast 💛 You get the runny yolk and the saltiness from the caviar. The toasties bring that crunchiness and mmm chef's kiss!

Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.

For this recipe I was inspired by the flavours you would find in a porchetta: fennel, oranges, chilli flakes, and some herbs. When it comes time to serve, I like to use those same flavours in a fresh, tangy chimichurri.

We took the crispiest-skinned chicken we ever did see, from Michelin-starred restaurant Vestry in NYC, and created a simplified version perfect for whipping up at home.

Tender and sweet scallops pair well with a smoky and rich sauce flavored with Lapsang Souchong, which is a black tea smoke dried over a pinewood fire. The end result is reminiscent of bacon with some astringency to cut the rich sauce. Carrot puree adds more sweetness and a silky texture while crisp lemon marinated radish rounds add some brightness and acidity. Pea shoots add a freshness and some chili tuiles add a touch of heat and crunch. The carrot puree and tuiles can be made up days…

This simple sea bream recipe is made by grilling a whole sea bass under a grill, and topping it with a sunshine yellow saffron and Gruyère-infused sauce. The combination of slow-cooked onions and Le Gruyère AOP give the sauce a deep, sweet and nutty flavour.

Looking for creme brulee flavors? Whether you want vanilla, chocolate, or something exotic like blood orange or lavender, you'll it here.

This grilled bream recipe is from the master of fish, Nathan Outlaw. This bream recipe uses a delicious mustard and tarragon sauce and is the ultimate fish supper

This halibut, lemon verbena, golden curry, quince and kumquat dish perfectly matches the lovely sunny days and brings you refined and refreshing new flavours.

Seared Scallops & Vanilla Bean Beurre Blanc recipe: A luxurious and elegant main course with a rich and creamy sauce. From Napa Home Chef.