Sauted Brussels Sprouts and Squash with Fried Sage Recipe - Thomas Keller | Food & Wine  Ad Hoc Restaurant Yountville

Sauted Brussels Sprouts and Squash with Fried Sage Recipe - Thomas Keller | Food & Wine Ad Hoc Restaurant Yountville

Nuno Mendes' favourite restaurants and chefs | Where to eat in Lisbon - via Condé Nast Traveller 10.02.2015 | Chiltern Firehouse's Nuno Mendes is the most talked-about chef in London, but he hasn't forgotten his roots. Just back from the city where he was born, he dishes up his latest local favourites...

Nuno Mendes' favourite restaurants and chefs | Where to eat in Lisbon - via Condé Nast Traveller 10.02.2015 | Chiltern Firehouse's Nuno Mendes is the most talked-about chef in London, but he hasn't forgotten his roots. Just back from the city where he was born, he dishes up his latest local favourites...

The Portuguese chef reveals the recipes for signature dishes that have made the London restaurant an institution: www.finedininglovers.com/blog/curious-bites/nuno-mendes-restaurant-cookbook/

The Portuguese chef reveals the recipes for signature dishes that have made the London restaurant an institution: www.finedininglovers.com/blog/curious-bites/nuno-mendes-restaurant-cookbook/

For a dessert with a difference, try Nuno Mendes' frozen maple and shiso dish

For a dessert with a difference, try Nuno Mendes' frozen maple and shiso dish

Dried Shrimp–Chile Jam
 Recipe  - Nuno Mendes | Food & Wine

Dried Shrimp–Chile Jam Recipe - Nuno Mendes | Food & Wine

Nuno Mendes’ home comfort recipes: confit cod with chickpea salad; rice and chicken soup with piso

Nuno Mendes’ home comfort recipes: confit cod with chickpea salad; rice and chicken soup with piso

Nuno Mendes’ late summer recipes: chicory salad, chicken with piso and garlic prawns

Nuno Mendes’ late summer recipes: chicory salad, chicken with piso and garlic prawns

Nuno Mendes shares a delicious petit four recipe which is based on a dessert traditional to Catalunya and similar to a crème brûlée

Nuno Mendes shares a delicious petit four recipe which is based on a dessert traditional to Catalunya and similar to a crème brûlée

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