Recette Magazine

You’ve sampled Prosciutto di Parma, you’ve noshed on Jamon Iberico, but have you ever tried France’s version of the European salt-cured ham? Read on to..

The elusive black trumpet mushroom is well coveted by the culinary world. A delicate beauty known for being one of the best tasting mushrooms in..

Harissa is a popular hot pepper paste actively used in dishes from Tunisia, Morocco, Algeria, and Libya. Read on to learn about harissa and how..

Creme Fraiche, an ingredient so creamy and delicious that it can be used to impart rich, tangy, and cooling notes to nearly any dish. Read..

Jaggery is a kind of sugar obtained from concentrated sugarcane juice. Read on to learn more about jaggery, some amazing recipes to prepare with jaggery,..

A healthier option than your normal bread, sourdough bread is the perfect dish to start your day.  History of Sourdough Bread Speculations are rife about..

Parmigiano Reggiano and Pecorino Romano – which one to use? In this article, we will explore some of the differences and similarities of these two..

Hazelnuts are multi-faceted nuts with wide applications in sweet and savory dishes around the world. Read on to learn more about hazelnuts and to discover..

Here’s your public service announcement to start using more buttermilk! While it can certainly be enjoyed as a beverage on its own, buttermilk is incredibly..

Halvah is a sweet and flaky confection indigenous to Persia where it has been made for hundreds of years. Today, halva is a popular dessert..