APERITIVOS

Un arte dedicado a darte la bienvenida a la mesa. Son unas sugerencias elegidas para ti y los tuyos.
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Hacemos "Morcilla patatera de merluza y pulpo" ? - La cocina de Jose Luis
Aprende a hacer un Chorizo de bacalao "ibérico" y lubina - La cocina de Jose Luis
Blue Beetroot Fold-Overs
beetroot foldovers with blue cheese + dates + greek yogurt + pumpkin seeds
Mi Gran Diversión: Tartar de salmón con crema de aguacate
Tartar de salmón con crema de aguacate | Mi Gran Diversión | Bloglovin’
The perfect appetizer platters are ones that please all your guests! Make sure there's something at the table for even your pickiest of eaters. #hosting #dinner #parties #cooking #food #entertaining
SARDINAS MARINADAS CON SALSA DE NARANJA, OLIVADA Y CAVIAR DE TOMATE
Sardinas marinadas con salsa de naranja, olivada y caviar de tomate
{Falso helado/aperitivo} “Crocanti de foie mi-cuit con chutney de mango y cardamomo”
Un aperitivo que juega con las falsas apariencias, visualmente parece aquello que no es y el resultado ha sido este divertido bo...
Peter Callahan | Luxury Catering and Event Planning | NYC
peter callahan : nori chicken cigarettes. what a great and unique idea for event catering (display, presentation food)
Multilingual press and news
Le mejor Restaurant Clasik de le munde es le japonian 'Toya'
Xoilac 365 Trực tiếp bóng đá - Link xem bóng đá chất lượng HD
23 Commandments of El Bulli's Cuisine Instead of the menu with choices, offer a tasting menu that controls the diner's experience and takes him or her through a journey of small bites featuring various flavors and techniques. This early menu item, a "coca of avocado, anchovies, and green onion," is an example of a course that is the size of an amuse-bouche, not a standard entrée.
Holiday Recipe: Tuna Loin With Black Radish and Passionfruit Coulis From Blue Duck Tavern’s Sebastien Archambault - Washingtonian
Holiday Recipe: Tuna Loin With Black Radish and Passionfruit Coulis From Blue Duck Tavern’s Sebastien Archambault | Washingtonian