Rolled deboned rabbit stuffed with herbs (coniglio in porchetta)

By Made in Italy with Silvia Colloca An Italian take on classic Sunday roast, this rolled rabbit is literally stuffed with flavour. INGREDIENTS – 1 kg boned rabbit – Salt flakes and [...]


By Pati’s Mexican Table  Everyone knows that Mexican food is great for a party. In this episode, Pati invites some of her son’s friends (and their parents) over to her house and makes some [...]


By Pati’s Mexican Table  Pati has tons of fun in her kitchen creating a full menu featuring the perfect blend of Italian and Mexican cuisine. Two cuisines that aside from having a lot in [...]

Corn Bisque with Crab and Bacon

By In the Kitchen with Stefano Faita  This rich and creamy corn soup is made even more decadent with crab, crème fraîche and bacon. INGREDIENTS – 5 ears of corn, husks and silks removed [...]

Stefano’s Duck a l’Orange

By In The Kitchen With Stefano Faita INGREDIENTS 4 to 5 pound duck, preferably Peking Salt and freshly ground pepper, to taste 1/2 orange, for duck cavity Thyme sprigs, for duck cavity 1 orange, [...]

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