Recipes of the month
25 mins
Easy
This roasted almond ice cream with dried fig is delightfully smooth and creamy.
30 mins
Medium
Aromatic and delicious traditional Indian recipe.
20 mins
Medium
Refreshing and cooling salad, perfect as a starter or side dish for lunch or dinner.
40 mins
Medium
Khaman Dhokla is a soft and spongy, instant steamed savory cake made using chickpea flour and spices. The pine nut spiced cranberry oil for tempering the dhokla makes the difference
40 mins
Easy
With delightful sweet hints and the aroma of spiced pine nuts, macadamias, and peanuts. Perfect for lunch and picnics.
8 hrs 15 mins
Easy
Thandai recipe is not just refreshing and delightful, but is healthy too.
Interviews
A conversation with chef Jean Delport
Originally from South Africa, Jean Delport embraces his culture, past and present. After training in some of the best restaurants in the Cape Winelands and
Lifestyle
Dare to learn fun facts about pistachios?
Each year, February 26 is dedicated to the pistachio nut, which we believe punches way above its weight when it comes to taste and nutrition!
General
The Nutritional Power Duo: Benefits of Adding Nuts and Dried Fruit to Your Recipes
In the world of culinary delights, there exists a treasure trove of ingredients that not only tantalize the taste buds but also offer a plethora
Nutrition
Celebrating Holidays with Nuts and Dried Fruits: A Festive Fusion of Flavor and Decoration
The holiday season is upon us, and what better way to embrace the spirit of Christmas than by incorporating the natural beauty and rich flavors of nuts and dried fruits into your celebrations? These delightful and versatile ingredients not only make for a delectable…
Lifestyle
Different ways of eating roast nuts
This month we want to make your life easier, do you want to learn how to roast nuts? You’ve been looking forward to it, haven’t you? Here we go!
CREATORS
Bittor Arginzoniz
Chef at Asador Etxebarri (1960) was born and raised in the farming community of Axpe.
Andrew Roenbeck
Chef Roenbeck has been in the hospitality industry for more than 30 years.
Carme Ruscalleda
Her first restaurant, Sant Pau, which was located in Sant Pol de Mar
Enrico Crippa
Executive chef at Piazza Duomo Enrico Crippa.
Ferran Adrià
Chef, entrepreneur, author, leader Ferran Adrià is a Spanish chef at the 3 Michelin Star.
Jean Delport
Originally from South Africa, Jean Delport embraces his culture with British and French cooking form the base of his ideas, along with seasonality.
J.P. Singh
Chef J.P. Singh is the Executive Chef at Bukhara Restaurant (Delhi, India)
Jordi Cruz
Jordi Cruz was born in Manresa (Barcelona) in 1978 and studied cooking.
Lidia Bastianich
Lidia is an Emmy award-winning public television host, cookbook author, and restaurateur.
Lionel Rigolet
Lidia is an Emmy award-winning public television host, cookbook author, and restaurateur.
Manu Buffara
Manu Buffara has received critical acclaim for its tasting menu that has been recognized by World’s 50 Best and Best Chefs Awards.
Marc Piqué
Ice cream chef Marc Piqué runs the restaurant ‘Cal Sisquet’ (Tarragona).
Sriram Aylur
His lifelong passion began in the kitchen of his father’s restaurant. Quilon became the first South Indian restaurant in the world to be awarded a Michelin star.
Mert Seran
Mert Seran has achieved an international reputation for his unique avant-garde and modern technique.
Michel Roux Jr.
Chef owner of the Restaurant Le Gavroche Le Gavroche opened in 1967 in Chelsea.
Ana Roš
It was not part of the initial plan to become a chef. The head chef of Slovenia’s Hiša Franko.
Leonor Espinosa
Leonor Espinosa is a plastic artist and economist. She currently runs the kitchens in her restaurants.
Joan Bosch
Chef and owner of the Restaurant Can Bosch Many traditional recipes in the Mediterranean region, and the coastal town of Cambrils.
Alex Guarnaschelli
Executive chef at Butter restaurant As the daughter of esteemed cookbook editor Maria Guarnaschelli, Alex spent her childhood surrounded by food.
Christopher Kostow
Chef at The Restaurant at Meadowood. INC Award for Excellence in Gastronomy 2016.
Craig Hopson
Craig Hopson is executive chef at The independence, although his state-of-the-art cuisine has been present at Bacchanal.
Tomás Treschanski
Tomás Treschanski left Argentina to train at Le Cordon Bleu and gain culinary experience in some of Europe’s most storied kitchens.
