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

Sautéed Brussels Sprouts and Squash with Fried Sage

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...

Lisbon's best chefs and restaurants

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...

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertical...

Brussels Sprouts with Lemon and Thyme

Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertical...

The duck hearts and tongues are cooked sous vide in this Nuno Mendes recipe, to achieve perfectly tender, intensely flavoured results, whilst the dehydrated enoki stalks add texture and height to this beguiling dish.

Duck hearts with mushroom floss and spiced broth

The duck hearts and tongues are cooked sous vide in this Nuno Mendes recipe, to achieve perfectly tender, intensely flavoured results, whilst the dehydrated enoki stalks add texture and height to this beguiling dish.

Fallen Olive Oil Soufflé Cake Recipe - Nuno Mendes | Food & Wine

Fallen Olive Oil Soufflé Cake

Fallen Olive Oil Soufflé Cake Recipe - Nuno Mendes | Food & Wine

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

Catalan crème

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 x Massimo Bottura - NOWNESS

Nuno Mendes x Massimo Bottura

Nuno Mendes x Massimo Bottura - NOWNESS

Andouille, a spicy sausage made from pork chitterlings and tripe, adds a wonderful smoky note to the sweet corn bread stuffing.   Chef Holiday Re...

Corn Bread Stuffing with Shrimp and Andouille

Andouille, a spicy sausage made from pork chitterlings and tripe, adds a wonderful smoky note to the sweet corn bread stuffing. Chef Holiday Re...

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

Dried Shrimp–Chile Jam

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

Portuguese custard tart  - Diana Henry food recipes easter entertaining

Portuguese custard tart recipe

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