Roast Chicken
Roast chicken (Poulet Rôti) is a quintessential French dish that celebrates the art of simplicity and precision. This golden-brown roasted chicken, perfumed with herbs... read more >>
Cuisines Recipes | How to Cook Cuisines Style with Step-by-Step Guide
Passports for your palate where global traditions meet local kitchens in cultural celebration.
Explore the rich culinary traditions of Cuisines cuisine with our collection of 85 authentic recipes. Each dish features traditional ingredients and time-tested techniques that bring the true flavors of Cuisines cooking to your kitchen.
Ossobuco alla Milanese
Ossobuco alla Milanese is a luxurious braised veal dish from Milan dating back to the 19th century. This iconic Lombard specialty features cross-cut veal... read more >>
Gelato
Gelato, Italy's legendary frozen dessert dating back to the Renaissance, is renowned for its rich flavor and silky texture. Unlike American ice cream, authentic... read more >>
Filet De Bar
Filet de Bar, or pan-seared sea bass, exemplifies the elegant simplicity of French Mediterranean cuisine. Popular along the Côte d'Azur since the early 20th... read more >>
Master Muffin Recipe (12 Variations)
The ultimate foundation recipe that unlocks twelve delicious muffin varieties with perfect technique every time. From classic blueberry and indulgent chocolate chip to seasonal... read more >>
Duck Confit
Duck confit, a cornerstone of French gastronomy, originated in Gascony as a preservation method where duck legs were salt-cured, then slowly poached in their... read more >>
Lasagna Alla Bolognese
Lasagna alla Bolognese is a cornerstone of northern Italian cuisine, originating in the food-loving city of Bologna. This luxurious dish features layers of tender... read more >>
Sfogliatelle
Sfogliatelle, meaning "many leaves" in Italian, originated in a Neapolitan convent during the 17th century. These intricate shell-shaped pastries feature dozens of paper-thin layers... read more >>
Steak Tartare
Steak Tartare emerged in France during the early 20th century, though its origins can be traced to the Mongol tradition of raw meat tenderized... read more >>