CulinaryIconsaroundtheworld

Our favorite course last night and the Chefs Tasting appetizer. Salmon Crudo w a Strawberry Ginger vinaigrette w rhubarb and basil. It all was great but forgot to get photos. That Dirty Martini paired perfectly.

Watch Caroline Holmes from the UK teach us how to grow and prepare link in comments ⬇️

Happy NY spring!

Sharing this before 2 inches of snow falls tonight.

Happy Easter! In case you want the prettiest homemade basket ever, watch the video from Fulvia Sesani in Venice prepare her easy . Link in comments

We’re eating scorpions at her restaurant, washed down with *swine. She has been an authority on and her are full of tips. Link in comments.

Anna Marie had and her daughter still has a rustic recipe cooking school at their winery in Sicily. show her preparing Pasta Fritto and melon ice. Bio link in comments. #

As an authority on and teaches us about after we buzzed through Florence on his motorcycle. in his bio link

An American pastry chef from San Francisco who is still a wizard! https://culinaryiconsaroundtheworld.com/chefs/jim-dodge/

Still a busy , pictured here with Sue Jenkins, is an whom I videoed in the 90s. Her videos are still relevant today and can be viewed on her bio linked below

Black Moss - Fat Choy - and eaten during the New Year for good luck. Cecilia Au-Yang's Cooking School in Kowloon, across from Hong Kong gives us tips and history. Her vintage are on her bio page

Black Moss - It's Heathy and Tasty! - Culinary Icons In this video, Cecelia Au-Yang from Chopsticks Cooking School in Hong Kong teaches us about Black Moss (Fat Choy). It’s healthy and used in chinese cuisine.