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Jul 27, 2012 | Contributor: Touring & TastingThis warm recipe for Braised Pork Ribs, Sausage, and Beans over Polenta comes to us from Patrick Brys of the Brys Estate Vineyard and Winery.... Read More |
Jul 26, 2012 | Contributor: JustLuxe TeamThis unique recipe for Thai Beef Lettuce Wraps is brought to us from the Cooking Channel's Chef Ben Sargent of Hook Line and Dinner.... Read More |
Aug 1, 2012 | Contributor: The Daily MealServe this crunchy salad as a side with lettuce wraps, tacos, or even burgers at a barbecue. The sweet and tangy flavor compliments almost anything!... Read More |
Jul 25, 2012 | Contributor: JustLuxe TeamThis amazing looking dish comes to us from Coliseum Pool & Grill Chef Marc Osier at Pelican Hill in Newport Beach, California. These "Diving Scallops" in English pea purée with lobster will be available at two Pelican Hill restaurants to commemorate the Olympic divers between July 27 and August 12, 2012.... Read More |
Jul 24, 2012 | Contributor: JustLuxe TeamThis light French cheese appetizer comes to us from Spice Islands and would pair well with a nice bottle of wine. Quick and easy, this recipe would be a great pre-meal snack either for just yourself or for a group of good friends.... Read More |
Jul 23, 2012 | Contributor: JustLuxe TeamThis great recipe for beef tenderloin strips in red wine sauce comes to us from the executive chef of Hotel St. Regis Mexico City, Guy Santoro.... Read More |
Jul 19, 2012 | Contributor: JustLuxe TeamThis flaky smoked salmon canapé recipe comes to us from celebrity chef Katie Lee, author and former host of Top Chef.... Read More |
Jul 18, 2012 | Contributor: JustLuxe TeamThis attractive seared and roasted Sea Bass recipe comes to us from Guy Santoro, the executive chef for Hotel St. Regis Mexico City. The rich greens and reds of the asparagus and tomato are a lovely compliment to the tender sea bass, sure to be the focal point of any dinner spread.... Read More |
Jul 17, 2012 | Contributor: JustLuxe Team | 1 CommentThis tasty chocolate crepe with hazelnut filling recipe comes to us from Spice Islands. Pair with some fresh raspberries or blueberries and this dish would make for a great breakfast, or an even better dessert that is sure to impress guests.... Read More |
Jul 16, 2012 | Contributor: JustLuxe TeamThis hearty and healthy soup comes courtesy of Patrick Brys of Brys Estate Vineyard & Winery in Michigan and would be perfect to warm up those cold winter days - and it couldn't be easier to make! Serve this as a perfect starter for a winter dinner or for lunch on a snowy day! This soup pairs beautifully with a good sized glass of the Brys Estate Vineyards & Winery Cab/Merlot blend!... Read More |
Jul 13, 2012 | Contributor: JustLuxe Team | 1 CommentThis tasty frittata recipe comes to us from celebrity chef, author and former host of Top Chef, Katie Lee.... Read More |
Jul 9, 2012 | Contributor: JustLuxe TeamThis delightful dessert recipe comes to us from celebrity chef, author and former host of Top Chef, Katie Lee.... Read More |
Jul 5, 2012 | Contributor: JustLuxe TeamPastry Chef Ben Spungin of Marinus Restaurant at Bernardus Lodge in Carmel Valley, CA has brought us this eye catching dessert. The recipe combines light, fluffy angel food cake, goat yogurt mousse, star anise ice cream and a black truffle macaron. Bring all of these bold flavors together and you get a dessert that people will love marveling at as much as eating.... Read More |
Jul 3, 2012 | Contributor: JustLuxe Team | 1 CommentThis recipe comes courtesy of Cooking Channel's Chef Ben Sargent of Hook Line and Dinner and GE Engineer Justin Berger. They took a 2,000-mile road trip with a refrigerator strapped to the back of their pick-up truck. The goal: To find the freshest ingredients along the way to prepare a meal for wildlife biologist Ron Thompson who was working in Texas. This beautifully rustic dish turned out to be his dessert.... Read More |
Jul 3, 2012 | Contributor: Touring & TastingGo tropical with an easy to make chicken recipe courtesy of Orchard Heights Winery in Salem, Oregon. It's made with wine produced from the juice of sun-ripened pineapples. Present the dish over steamed rice or pasta for dinner or go without for a light lunch.... Read More |
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