10,000 sante recipes

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

An elegant sophisticated Masterchef dinner. Duck with wine sauce, bone marrow and sautéed spinach.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Wine-marinated rabbit saddle roasted with vegetables and served over julienned leeks with rosemary-tomato butter sauce. This San Francisco masterchef recipe transforms wild game into restaurant-worthy sophistication.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Restaurant-style salmon, sliced thin and gently butter-cooked until silky, draped over greens in a pool of reduced white wine and mushroom cream sauce. An elegant chef's plate made at home.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

White chocolate mousse spiked with rum, served in crispy homemade almond tuile cookie cups with raspberry puree and creme fraiche. A showstopping French-inspired dessert.

Deep-fried shrimp and crab toast on French baguette slices with ginger, water chestnuts, and sesame seeds. A crispy San Francisco Chinatown-style appetizer with plum sauce.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

Whole chicken steamed then wok-smoked over tea leaves, cassia bark, star anise, and rice for deeply aromatic, mahogany-skinned Chinese smoked chicken. A showstopper Hunan technique with layers of warm spice and sesame.