Recette Magazine

From marshmallows to soup stocks to ice creams and yogurts, gelatin is the secret ingredient in a multitude of recipes and dishes. Gelatin is revered..

This flavorful staple of Cajun and Creole cooking is an iconic dish that encapsulates the warmth and vivaciousness of Louisiana and its people. History of..

Beyond their resemblance to beluga caviar, these petite lentils are prized for their hearty flavor and pillowy yet firm texture. History of Beluga Lentils  Lentils..

Buttery, milky, and sweet, we eat Colby cheese with practically anything. Its mild flavor and elastic texture make it a natural fit in sandwiches, salads,..

Whether you use it as a marinade for steaks, a condiment for shellfish, or a flavoring in a Bloody Mary, Worcestershire is a nuanced ingredient..

Grapeseed oil is a versatile, neutral oil that works well in a variety of applications. From baking to sauteing to frying, grapeseed oil can tackle..

Bresaola is a cured beef product from northern Italy. This lean cured meat makes a delicious accompaniment to any charcuterie board and can be used..

Beans are protein providers that are widely used across the globe. Kidney beans are one of the most famous varieties of beans and are used..

Snails may not be everyone’s idea of a culinary delicacy, but this flavorful French dish has converted generations of skeptics. History of Snails Though they..

Oils are indispensable when it comes to cooking and there is an everlasting debate as to which oil is the best for cooking. Oils are..