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The best part of salad preparation, especially when the market is bursting with fresh colors and textures of veggies, is that you have ample options in hand. But that does not mean y... >>
Mexican celebrity chef Sophia Rangel was among the star attractions at this year’s Taste of Kuwait food festival, giving two exclusive cooking demos to a large gathering of foo... >>


Always remember: The smaller the item, the higher the baking temperature

Dough-nuts are a sweet snack food made from deep-fried confectionery dough. They are usually ring shaped or  in other shapes that have fillings, as well as with various toppings... >>
Once done, the ganache is poured into a shallow pan and stuck in the fridge for a few hours, until firm. When in fridge, the ganache transforms and is no longer pourable, but rather ... >>
Poaching fish—gently cooking it in a liquid over low heat—is a classic French technique. Traditionally, the poaching liquid is a light broth, known as a court bouillon, a... >>
Stuffing is one of those brilliant dishes that transforms your average roast dinner into something really special. It is a mixture of textures, flavors and colors. And although m... >>
Tempura (the word refers to both the cooking method and the finished dish) is a wonderful frying technique that adds flavor and texture to food without competing with its natural fla... >>
Start with some bread, a few eggs, and butter and voila, you have French toast. Well, maybe not so fast. French toast has few ingredients, and it is a quick-cooking recipe, so it see... >>
If you are looking for something sweet to get your significant other for Valentine’s Day, think about some tasty French macaroons.  With their vibrant colors and lacy fril... >>
A quiche is essentially a baked custard (savory rather than sweet) in a pie shell, although you can certainly make one without the crust. It usually includes cheese, as well as other... >>
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