This is by far one of my favourite chocolate desserts. The mere mention of the intense dark chocolate ganache combined with the soft caramel centre, incased in a crumbly sable topped with crunchy sugared pecans just makes me salivate.
This is an ideal recipe to serve as finger food or a quirky canapé. Quick and easy to prepare, this is a great way to open up the palate before a delicious meal.
Decanter headed out to the Great Italian Chef's and Lavazza coffee masterclass in London earlier this month and were shown how to make this simple but tasty dessert recipe by Christian and Manuel Costardi.
This traditional pasta recipe comes from Vittorio, Enrico and Roberto Cerea's father. The paccheri pasta (large tube shapes) is served in a simple tomato sauce, made from both tinned and fresh tomatoes.
Paul Foster's stunning presentation ensures this tomato tart recipe is as impressive as it is delicious. Why not give it a try this weekend?
This is an extremely easy recipe to follow at home. Bursting with bold flavours and original combinations. The subtle sweetness of ripe peaches combined with the delicate earthiness of the turnips brings this roast to another dimension.
Jenn Louis, chef at Lincoln Restaurant in Portland, Oregon, grew up three hours from Mexico, a little east of Los Angeles. Today, she often looks south of the border for dinner inspiration. Here she braises chicken thighs and poaches eggs in a smoky tomato sauce reminiscent of Mexican tinga.
Michel Roux Jr shares with us the recipe to make one of his favourite childhood dessert.
This is the ideal recipe for a late summer evening. Flank steak is an extremely flavoursome cut of meat that cooks particularly rapidly. Together with a bulgur salad, it's perfect for those improvised BBQ with family and friends.
If you like smooth and creamy frozen treats, this delightful iced coffee soufflé will please your taste buds. This dessert was served up by Cordon Bleu at a recent masterclass which Decanter's Claudia Cianfarani attended.