Meat recipes

Course Healthy Mediterranean Cuisine

Catalan style chicken

Course Airfryer Menus

Sirloin stuffed with mushrooms

Course Lebanesse Mezze

Sambousak with chicken, dates and kashkaval cheese

Course Lebanesse Mezze

Kofta ‘nayee’ – Lebanese style Prime beef tartare

Course Peruvian Haute Cuisine

Andean guinea pig

Course Nordic Cuisine: Cooking with Fire

Hay Smoked Duck

Course Nordic Cuisine: Cooking with Fire

Reindeer with beetroot

Course Comfort Food Mash-Ups

Pad Gra Prow Sloppy Joe

Course Brazilian Fine Dining

Pork spread

Course Classic American Salads

Cobb Salad

Course Zero Waste Snacks

Chicken Karaage

Course Creative Salads

Caesar salad with brick chicken and crispy croutons

Course Oven Roasting

Crispy Pork Belly

Course Sichuan Cuisine

Kun Pao Chicken

Course Tasting Menu Design

Wagyu Beef

Course American Burgers

Beef Burger Blend

Course American Burgers

The Company Burger

Course American Burgers

Lamb Burger

Course American Burgers

Turkey Burger

Course American Burgers

Gourmet Burger

Course American Burgers

Slider

Course American Burgers

BBQ Cheddar Burger

Course American Burgers

Patty Melt

Course American Burgers

Oklahoma Onion Burger

Course French Cooking Techniques

Pot au feu bouillon

Course French Cooking Techniques

Jus de volaille (reduced poultry stock)

Course French Cooking Techniques

Beef consommé (clarified soup)

Course French Cooking Techniques

Roasted rack of lamb with glazed vegetables

Course French Cooking Techniques

Pan seared foie gras

Course Fried Chicken Recipes

Southern Fried Chicken

Course Fried Chicken Recipes

Hot Nashville Chicken

Course Fried Chicken Recipes

Korean Fried Chicken

Course Fried Chicken Recipes

Chicken Katsu

Course Introduction to Japanese Cuisine

Gyoza

Course Introduction to Japanese Cuisine

Sukiyaki

Course Introduction to Japanese Cuisine

Yakitori

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