A savory and flavorful beef broth seasoned with herbs and a hint of chili flakes for a great alternative to classic Swiss Fondue. This recipe is sometimes offered with hot oil but we decided to use the lighter version as a delicious alternative for mid-week dinners.
Feathery light fried dough dusted with powdered sugar.
Pan Seared Sirloin Steak with Bacon Sautéed Spinach and red Wine Mushroom Ragout with Celsius°Cooking™
This tender cut of beef is cooked to any desired doneness and seared for a delicious crust and served alongside bacon braised spinach and a luscious red wine mushroom sauce.
Fall-off-the-bone tender pork ribs smothered in an Asian inspired sweet and spicy glaze.
This perfectly juicy and crunchy fried chicken is a Tennessee specialty. Slathered with fiery hot sauce, it's the ideal dish for a casual family gathering or a backyard picnic.
These simple fried sweet treats are the perfect companion to coffee or ice cream.
This simple recipe shows you how to make the perfectly cooked, creamy risotto every time. The mushrooms complement the flavors of the spelt and the arugula adds the brightness and touch of color.
Béarnaise is a classic French sauce made of clarified butter emulsified in egg yolks and white wine, and a distinct tarragon aroma. Similar to Hollandaise Sauce, it is traditionally used for pan-seared steaks.
This hearty split pea, pork, smoked bacon, and sausage soup that will keep you warm all winter long. This soup starts by soaking the peas overnight so make sure to get that going first thing.
This aromatic and delicious stew is slowed cooked to ensure the meat is tender yet juicy. The juniper and the gin compliment the flavor of the rosemary and thyme and the vegetables complete a hearty dish for a cold night.
A delicious and simple recipe for cooked lobster, that can be enjoyed by itself or served with creamy pasta, risottos, and more.
This dessert uses the wonderful and advanced technique of caramelizing white chocolate for a touch of elegance that will wow your family or guests. The star anise pairs nicely with the tartness of the rhubarb and the granola adds the perfect amount of crunch.