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Meat and Vegetables the Spanish Way!RecipeIngredients:1 onion2 carrots1 leekolive oil2 peppercorns1 liter oloroso sherry1/2 liter water2 calf cheeksfloursaltblack peppersugarPreparation:Dice the vegetables, season with the peppercorns and braise in olive oil. Salt and pepper the calf's cheeks, roll them in flour and fry them on all sides in olive oil. Add the meat to the vegetables. Add the sherry (oloroso type) and water and simmer for four hours or more until the meat is tender.Heat the sugar in a pot until it caramellizes, pour in a small amount of oloroso. Pour the liquid from the meat and vegetables through a sieve and add it to the sugar mixture. Reduce it and set it aside.To serve:Put some mashed potatoes in the middle of the plate. Add the meat and decorate with an asparagus tip and some cubes of pumpkin and garnish with the gravy.This recipe comes to us courtesy of JavierMuoz of Restaurant Carbon in Jerez.Powered by NewsLook.com Producer : Deutsche Welle

In the gulf, where shrimp are fresh and plentiful, pickled shrimp are often served as a festive appetizer. Chef Cathy Nehmer shares her delicious recipe.Powered by NewsLook.com Producer : Howdini

This luscious, rustic tart comes together quickly using a prepared refrigerated pie crust and peach & blackberry preserves. Chef Cathy Nehmer share her recipe for a delicious dessert that everyone will love.Powered by NewsLook.com Producer : Howdini

The addition of curry seasoning and mango give this chicken salad a robust flavor that sends it over the top. Chef Cathy Nehmer shares her recipe.Powered by NewsLook.com Producer : Howdini

It is possible to make candy that's actually nutritious! Chef and author Catherine McCord shares her recipe for coconut peanut butter oatmeal balls that are fun to make and even better to eat!Powered by NewsLook.com Producer : Howdini

Whether you're looking to make breakfast, lunch or dinner, these banana corn fritters are sure to fit the bill! Chef and author Catherine McCord shares her delicious recipe!Powered by NewsLook.com Producer : Howdini

YumvY founder and CEO Sari Louis explains how his startup makes cooking more accessible.Powered by NewsLook.com Producer : GigaOM

Recipe for Science: Chefsteps Cooks with Liquid NitrogenEG - Monterey Conference CenterChef Chris Young brings the laboratory to the kitchen and he experiments with wild food concoctions.Powered by NewsLook.com Producer : FORA.tv

An Italian specialty!Ingredients:320 gram risotto rice1 onionmeat or vegetable stock1 tbs butter4 tbs cooking creamgrated parmesan cheesesliced parmesan cheesetraditional balsamic vinegar from Modena (D.O.P)olive oilPreparation:Fry the chopped onions until they are golden, then add rice and sauce briefly. Add bullion until the rice is covered and continue to simmer while stirring. Add more stock as needed. After 9 to 10 minutes, remove the pot from the stove and stir in the butter and cream. Add more stock until the rice is covered and cook until the rice is al dente. Keep stirring the rice to prevent it from burning. Serve garnished with parmesan slices and a dash of Balsamico.This recipe comes to us courtesy of Chef Fernando Patano of the Ristorante Europa 92 from Modena, Italy.Powered by NewsLook.com Producer : Deutsche Welle

This recipe comes to us courtesy of chef Ren Jensen from Aarhus, DenmarkServes 4:Ingredients:2 filets of smoked haddock or smoked gilthead1 bunch of radishes1 salad cucumbercressLarge handful of fresh ramson leaves1/8 l olive oil1 glass of pickled onionsMayonnaise: 3 egg yolks and olive oil with ramsonPreparation:Slice the smoked fish filets into small pieces. Tip: gilthead is a good alternative to haddock. It has a more refined smoked flavor compared to hot smoked fish. Now scoop out small cucumber balls. If you don't have a scoop, you can cut small cubes. Grate the radishes into thin slices directly into a bowl of water. This way the radishes stay fresh and the water removes the sharpness. Then half the pickled onions. Chop the ramson leaves into thin strips and mix them with the olive oil in a blender for about 5 minutes on medium speed. The ramson will give the oil a deep green color. The ramson oil is then serves as a base for the mayonnaise. Whisk the threPowered by NewsLook.com Producer : Deutsche Welle

This recipe is by Daniele Masiera from the Cusina e Butega restaurant in Ferrara, ItalyRECIPEPASTICCIO FERRARESE (Ferrara Noodle Pie)Short Pastry Crust170 grams wheat flour100 grams powdered sugar100 grams butter1 egg1 egg yolk1 pinch of saltCombine ingredients and mix well until you get a firm dough. To adjust the consistency, add flour if mixture is too runny, and water if it is too dry. Allow to rest for 30 minutes.Meat and Vegetable Ragout100 grams ground beef100 grams ground pork100 grams chicken liver100 grams chicken giblets1 small carrot1 onion1 celery stalk2 tablespoons Marsala wineSalt and pepper to tasteOlive oilChop vegetables and saut lightly in olive oil, using a pot with a heavy bottom, until the onions are translucent. Add the ground meat and brown it. Add the chicken liver and giblets and stir well. Add the Marsala. Simmer the mixture on a low flame, ideally for at least two hours, stirring occasionally.Bchamel Sauce300 mPowered by NewsLook.com Producer : Deutsche Welle

Try out this recipe from a top restaurant in Sarajevo.Serves four:Filling:500g minced beef1 onion1 carrot1 bunch of parsleysalt, pepper and paprika powder50 ml mineral water1 cup risotto riceVegetable dolma:1 large zucchini4 bell peppers5 onions4 large cabbage leaves4 tomatoes1 bunch of parsley500ml tomato passata500ml vegetable stockMashed potatoes:600g potatoes50g butter100ml milksalt, pepperRecipe:Dice the onions, chop the parsley and grate the carrots. Mix in a bowl with meat and rice. Season with paprika powder, salt and pepper and add mineral water. Knead together with the meat mixture and leave to rest for a few minutes. Trim the onion top and bottom and leave to blanch in boiling water for approximately 10 minutes. Place cabbage leaves in boiling salt water for five minutes. Then rinse the onions and cabbage leaves under cold water.Fill the vegetables with the mixture and place in a baking dish. Chop up the remaining zucchinisPowered by NewsLook.com Producer : Deutsche Welle

One of the greatest challenges when it comes to making snacks or desserts for kids is coming up with healthy recipes that they'll actually want to eat. Chef and author Catherine McCord shows you how to make chewy granola balls that are sure to hit the spot!Powered by NewsLook.com Producer : Howdini

Everyone loves pizza, but these pizza pinwheels will impress even the greatest pizza lover. Chef and author Catherine McCord shares a recipe that's perfect for a school lunch, snack or dinner!Powered by NewsLook.com Producer : Howdini

Getting your kids to eat vegetables can be tough. With this great healthy recipe you will have them begging for more! Chef and author Catherine McCord shows you how to make these simple and delicious baked zucchini coins.Powered by NewsLook.com Producer : Howdini