Famous chefs recipes

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Guy Fieri's Sons 'Went Nuts' for This French Onion Chicken Recipe French Onion Chicken Guy Fieri, Leftover Baguette, Lobster Fried Rice, Guy Fieri Recipes, Toasted Baguette, Banana French Toast, French Onion Chicken, Poultry Dishes, Onion Chicken

"The best part is when it's all eaten (which usually happens pretty quickly 'round here), you get to use the leftover baguette to mop up the juices from the bottom of the pan!" says Tournament of Champions IV host Guy Fieri

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Julia Child Chicken With 40 Cloves Of Garlic Roast Chicken With 40 Cloves Of Garlic, Shallot Chicken Recipe, Julia Childs Best Recipes, 40 Cloves Garlic Chicken, 30 Clove Garlic Chicken, Garlic Lovers Chicken, Chicken With Forty Cloves Of Garlic, Chicken And 40 Cloves Of Garlic, Ina Garten 40 Cloves Garlic Chicken

This Julia Child Chicken With 40 Cloves Of Garlic recipe is made with chicken, garlic, butter, thyme, white wine, and chicken stock. It takes 1 hours and serves 6 people.

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4-minute #recipes from 4-star NYC chefs #cook #entertain #appetizers #drink Master Chef Recipes, Meals For Lunch, Gordon Ramsey Recipes, Celebrity Food, Celebrity Chef Recipes, Restaurant Recipes Famous, Cooking Eggplant, Cooking Chicken Wings, Fancy Foods

NYC's most famous chefs share their easy and quick four minute recipes, including Mario Batali, Daniel Boulud, Eric Ripert, and Jean-Georges Vongerichten. Refinery29 compiles four quick recipes from NYC's top chefs and restaurateurs.

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The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully. The dish comes from Thomas Keller’s Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families. Thomas Keller Recipes, Vegetarian Holiday Recipes, Mornay Sauce, Bouchon Bakery, Best Macaroni And Cheese, Creamy Macaroni And Cheese, Thomas Keller, Macaroni N Cheese Recipe, Baked Pasta Recipes

The foundation of this creamy casserole is a classic mornay sauce, a béchamel sauce to which cheese has been added—in this case, Comté, a French cheese with a complex, nutty flavor that melts beautifully. The dish comes from Thomas Keller’s Bouchon Bistro, in the Napa Valley, where the staff makes it as part of their annual Thanksgiving dinner for veterans and their families.

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