Mini Shephard’s Pie


1 shallot
1 tsp caster sugar
450 g/1 lb potatoes, well scrubbed
1 tbsp olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 small carrot, finely chopped
1 garlic clove, crushed
225 g/8 oz lean minced lamb
1 tbsp tomato puree
3 tbsp milk
25 g/1 oz butter
2 tsp herb oil
salt and freshly ground black pepper
fresh thyme leaves, to garnish


Classic Sherry Trifle


Jam Swiss roll:
4 eggs
4oz/100g sugar
4oz/100g self raising flour

Fresh Egg Custard:
6 egg yolks
450ml/¾ pint milk
150ml/¼ pint cream
300ml/½ vanilla pod
1 dessert spoon corn flour
3ozs/75g sugar

4 dessertspoons Raspberry Jam
8oz/225g fresh berries (raspberries, strawberries, black currants, black cherries etc)
2oz/50g caster sugar
100ml/3 ½ fl oz good quality sherry
240ml/8 fl oz freshly whipped cream
2ozs/50g flaked almonds


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Liqueur-Infused Strawberries


Chocolate-covered Strawberries
12 large long-stem strawberries
1 cup dark chocolate morsels (64% cacao)

Liqueur Infusion
1/4 cup fresh strawberry purée
2 tablespoons honey
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/4 cup orange-flavored liqueur


Chocolate-Almond Cake


Chocolate-Almond Cake
1 cup confectioners sugar
3 tablespoons cocoa powder (high fat cocoa processed with alkali 22%)
1/4 cup plus 2 tablespoons finely ground almond flour
1/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/2 cup salted butter
2 teaspoons inverted sugar
1/2 cup pasteurized egg whites

Strawberry-Champagne Jelly
1 sheet silver gelatin
1/2 cup sparkling wine
1 tablespoon honey
Zest of 1/4 small lemon
6 medium strawberries, finely diced

Swiss Meringue
1/2 cup pasteurized egg whites, at room temperature
3/4 cup granulated sugar
1 cup confectioners sugar
Pinch of salt

1 small lime, zested
1 (.33-ounce) envelope popping carbonated candy
Edible gold leaf
Micro basil

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Chris Santos’ Grilled Cheese Sliders & a LES Bloody Mary


Grilled Cheese Sliders with Aged Cheddar, House-Cured Jalapeno Bacon, Fried Green Tomato, Lemon Aioli

1 pullman loaf (thinly sliced)
1 cup cilantro leaves
Fried Green Tomatoes:
4 tomatillos, thinly-sliced
2 cups AP flour
8 eggs
2 cups HIME tempura mix
kosher salt

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Chris Santos’ Chilaquiles



1 quart tortilla chips
¼ cup cotija cheese
4 eggs
micro cilantro
Pulled Chicken
1 lb. chicken thighs
1 tb. thyme
3 cloves garlic, sliced
½ tsp. crushed red pepper flakes
1 cup olive oil
Pickled Red Onion
1 red onion, thinly sliced
½ cup white vinegar
1 cup sugar
¼ cup salt
1 cups water

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Katie Lee Recipes!


2014 Weight Loss Recipes!

It’s a new year and a lot of people make resolutions to lose weight and live a healthier life.

Chef Katie Lee from Food Network’s new show, “The Kitchen,” which airs Saturdays at 11:00 AM, shows us how to make tasty, but healthy comfort foods!

Get Katie’s Turkey Meatloaf, Mashed Cauliflower, Crisp Green Beans with Tomatoes and Hard Apple Cider recipes!

Guy Fieri’s Spicy Cracked Dungeness Chile Crab!


Mouth Watering!

Get Guy Fieri’s Spicy Cracked Dungeness Chile Crab recipe!

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Carla Hall’s Holiday Treats!


‘Tis the season for some sweet holiday treats!

Get Carla Hall’s Crinkle Cookies, Lemon Cardamon Cookies and Spiced Nut recipes!

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John Rich’s Turducken Recipe!

Happy Thanksgiving!

Turduckens are all the rage this year! Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers.

Get John Rich’s tips for making this popular Thanksgiving delicacy!