Europe’s South has long been the epicenter of the continent’s culinary scene. Italian food is the most popular cuisine worldwide, while Spanish, Turkish and Greek also count amongst the world’s most popular cuisines. Add to the mix some fabulous Portuguese, Croatian and Balkan food. The cuisine of Southern Europe is often labeled as Mediterranean food, although dishes from other non-European countries along the Mediterranean coast such as Lebanon fit the description as well. Southern E...| Chef's Pencil
Prepare the caramel in advance. A good caramel sauce can be found in the dried fruit and caramel tart recipe. Make only half the quantity.| www.chefspencil.com
Our Chefs Whether you’re looking for chefs from the US, Australia or the UK; feel free to browse through and find out more about what they bring to the table. Chef’s Pencil uses only the most experienced chefs who are certified experts in the culinary arts. Our chefs are happy to share their insights with...Read More| Chef's Pencil
The Michelin Guide was launched over 100 years ago, and since its inception it has expanded its coverage to more than 40 countries and territories.| Chef's Pencil
Georgia is a small country tucked away in the Caucasus mountains. Known for its unique and ancient wine culture, polyphonic music and breathtaking scenery| Chef's Pencil
Chefs Pencil provides an impressive collection of vegetarian recipes. Not just the ubiquitous risottos and pastas but impressive soups, main courses, funky starters and impressive canapés. A true Chef’s collection of vegetarian recipes.| Chef's Pencil
Chef’s Pencil professionals understand the importance of first impressions – that’s why they have top quality lunch courses to WOW your guests!| Chef's Pencil
Creamy spinach and eggs are a classic, well-loved pairing. This pie brings them together in a crispy, flaky puff pastry crust, with the addition of grated| Chef's Pencil
Maghmour is one of those cozy, comfort dishes you just can’t get enough of. Think fried eggplant, tender chickpeas, and a garlicky, spiced tomato sauce| Chef's Pencil
You can call this the Middle Eastern pizza! Its name, Lahme Bi Ajine, literally means “meat with dough”—and honestly, could there be a better combination?| Chef's Pencil
Spanakotiropita is a delicious and aromatic pie that will transport you straight to the Mediterranean. This traditional Greek dish is made with layers of| Chef's Pencil
Vegans, this section is for you! Discover new and exciting ways to create scrumptious dishes with thoughtful and generous ingredients by scrolling through the selection of dishes.| Chef's Pencil
Chef’s Pencil has analyzed the rise of veganism world-wide through the lens of Google Trends, a reliable big data provider. Google Trends lets| Chef's Pencil
This Swedish interpretation of a classic Italian dessert can be your great next vegan breakfast. This recipe is part of a cookbook published by the European Commission that promotes sustainable food trends in the European Union....| Chef's Pencil
I use tofu to make the ragù layer, but you can also use vegan mince, soy flakes (textured soy protein) or red lentils. How to Make the Vegan| Chef's Pencil
Honey is likely the oldest sweetener in the world and is certainly one of the most loved, and the one with the most variety. And it’s all thanks to the| Chef's Pencil
This is my favourite quick and easy truffle recipe and perfect for last-minute gifts or dinner parties. It is wonderfully smooth, with the depth of caramel and sticky toffee pudding and a long, lingering fragrance from the chocolate.| Chef's Pencil
Canada's gastronomic symbol, Maple syrup has a rich, decadent, complex flavor. It can be difficult to replace it when you run out of it. But you can find| Chef's Pencil
A splash of black can add drama and interest to even the most bland-looking recipe. Use black ingredients to contrast with cream or white dishes, or| Chef's Pencil
Walnut-shaped cookies have always been on my radar though they can be bit of a challenge. They are wonderful cookies with a very soft, tasty dough and| Chef's Pencil
I love these orange-flavored butter cookies. They make a great treat for the holidays or anytime of the year. For me, oranges are a must in wintertime.| Chef's Pencil
These super yummy condensed milk cookies are so simple to make it would be a shame not to give it a try. The recipe is very simple: mix the ingredients,| Chef's Pencil
Chocolate cookies are super easy to make at home and homemade cookies always taste better than the store-bought stuff. They are a sweet treat that we are| Chef's Pencil
Pistachio is a wonderful ingredient in desserts. Not only does it add a great flavor and texture, but its extraordinary color can transform a simple| Chef's Pencil
Imagine taking a bite out of a velvety smooth cloud infused with the rich and nutty essence of hazelnuts. Each spoonful is a symphony of delicate| Chef's Pencil
This chocolate strawberry cake is a new addition to my cake recipe collection and features lots of delicious chocolate - just the way I like it. The| Chef's Pencil
The British are famed for their desserts and rightly so. They know how to produce a pud to suit the season. And before we go any further, pud? Yes, short| Chef's Pencil
No matter how many chopping and slicing kitchen gadgets come on the market you will still find 99% of professional Chefs using their knives for most of the things these gimmicks purport to be able to do better. However one gadget that I and most other Chefs I know, use and stand by, in fact I hesitate to even call it a gadget as they are usually made by very reputable kitchen tool and knife manufacturers. So allow me to rephrase that; one piece of "equipment" that I and most other Chefs I kno...| Chef's Pencil
This recipe is a homemade take on the popular Kinder Milk Slice (Milch-Schnitte), featuring soft cocoa sponge layers filled with a creamy mascarpone and| Chef's Pencil
Sometimes I get a huge chocolate craving and I turn to chocolate desserts, very chocolatey. Cakes, cupcakes, tarts...whatever it is, it simply has to| Chef's Pencil
What comes to mind when you think of Christmas? For many people, the thought of Christmas day will evoke images of glistening white snow, roaring| Chef's Pencil
Sweet nalysnyky are arguably the most popular Ukrainian dessert, especially when filled with farmer’s cheese. Farmer’s cheese and sour cream is always a| Chef's Pencil
If you love caramel, figs, and cream cheese-heavy cakes, then this is a must-try recipe. I promise you won't get enough of it. It's perfect as a summer| Chef's Pencil
So, if it's blood orange season, this red orange and lemon mousse cake is a must. It's sweet and sour, with a crunchy base and a fine lemon mousse, while| Chef's Pencil
We have recently released an updated rankings table listing the cities and countries with the highest density of Michelin-starred restaurants per capita| Chef's Pencil
In Sweden, we typically do not eat desserts or cakes after dinner. Instead, we have something called “fika,” which is a big part of our culture. Fika is| Chef's Pencil
Princess cake aka Prinsesstårta, is one of the most well-loved Swedish cakes, often served as a birthday cake or even as a wedding cake.| Chef's Pencil
There’s nothing really seasonal about chocolate, but I thought the endorphin lift it gives could better be utilized in the gloomier months and as such have decided to put it on the winter menu. Some would say there’s enough chocolate in this recipe to make a Nordic Laplander trapped in 6 months of darkness forget about the “gloomy” weather. So if the words chocolate, indulgence and excess aren’t words you like to describe winter desserts, please move on. ……Kidding!! You can alwa...| Chef's Pencil
When it comes to cookies, we don't waste any time in our house – we just get down to business. We are big cookie lovers in our house, especially when they| Chef's Pencil
Traditional Ukrainian varenyky with potato filling are more than just a comforting dish — they’re a connection to home, heritage, and generations of| Chef's Pencil
México has one of the richest gastronomies in the world and Mexican food is one of the most beloved cuisines worldwide! It is the product of a set of| Chef's Pencil
Buttermilk is a popular ingredient in many households around the world, as well as in pastry kitchens for its acidic quality and leavening ability.| Chef's Pencil
It has a creamy texture and a distinct flavor. It’s very versatile and cheese addicts simply cannot go without a little chèvre. Yes, goat's cheese is one| Chef's Pencil
This popular Mexican cheese gets its roots from Queso Fresco, but Oaxaca cheese is actually more similar to a mozzarella than anything else in that it is| Chef's Pencil
Halloumi cheese originated in Cyprus and is most popular in Cyprus, Greece and the Middle East. But in recent years, halloumi has become a worldwide| Chef's Pencil
Considered one of the most colorful of all global cuisines, Indian street food is the physical incarnation of this diverse and bustling society. With a| Chef's Pencil
For Cypriots, food has always been at the center of celebrations, holidays, and family meet ups. Over good food, people in Cyprus connect with one| Chef's Pencil
This is a post dedicated to all cheese lovers out there. If that's what you consider yourself, then this research will have you longing to taste all the| Chef's Pencil
Sicily is considered one of the most beautiful regions in Italy; a colorful mosaic of tantalizing landscapes full of vivid historic legacies from the| Chef's Pencil
Italy, a country celebrated for its art, culture and cuisine, is also a treasure trove of delectable pastries. From the northern regions of Piedmont to| Chef's Pencil
My holiday season is filled with cookies and small-sized sweets for snacking, usually because I don't want to make too many cakes or cream-base desserts| Chef's Pencil
Cantucci are delicious Italian Christmas cookies the originated in the Tuscan town of Prato. Their original name is 'biscotti di Prato' and one of their| Chef's Pencil
German cuisine may not have the international recognition of some of its European counterparts, but German foods are so much more varied than its 200| Chef's Pencil
Queso fresco, also known as fresh cheese or queso blanco, is a staple in Mexican households, and is so easy to make, it's a wonder why everyone isn’t| Chef's Pencil
If there’s one thing everyone should know about the Lebanese, it is that they like to party, and eat! Lebanese people are family-oriented and value every| Chef's Pencil
Yakitori is traditionally skewered chicken in Japan, often glazed with a special yakitori sauce, and grilled over charcoal. There can be a variety of| Chef's Pencil
This classic Greek accompaniment is delicious, refreshing and easy to make and a true symbol of Greek cuisine. Cool, creamy yogurt blends harmoniously| Chef's Pencil
If you've wondered how to best serve tuna sashimi this you've come to the right place. This yuzu-based dressing by Chef Sarah French is delicious and| Chef's Pencil
Pounded yam is a staple African side dish, particularly popular in Nigeria, among the Yoruba people. You'll often find it in the form of a dense and| Chef's Pencil
Nutritious and delicious, tuna is a versatile and highly sought-after fish in the culinary world. And while canned tuna is widely available and relatively| Chef's Pencil
Welcome to the world of Q Foods! Get ready to explore a variety of dishes that begin with the letter "Q." From tasty treats to satisfying meals, this| Chef's Pencil
This Shrimp Pad Thai recipe comes from Chef Lyn, a talented chef and instructor at the Siam Culinary Academy, a popular Thai cooking school based in| Chef's Pencil
Chef's Pencil is a great destination for finding professional chef recipes shared by chef's from around the world. In addition to recipes, we write about news and trends from the culinary industry.| Chef's Pencil
Excellent as a snack, an appetizer, a main course, or a dessert and matched with a good wine, cheese is the prince of the Italian cuisine. Italian cheese| Chef's Pencil
Tiramisu is one of those dishes that is widely available as almost every restaurant serves some variation of it. Unfortunately it is this same widespread availability that means it can often disappoint. Fortunately when it is good it is sublime and it is these occasions that keep most of us coming back for more and trying it again and again. Try this tried and tested Tiramisu Recipe and we guarantee that you will never go back. This recipe is a result of years of working with numerous other C...| Chef's Pencil
Personal Chef to exclusive clients and with many years experience in restaurants and hotels Chef Paul Hegeman shares with you some of his favourite recipes.| Chef's Pencil
This is one of my favourite desserts to prepare when having guests over for dinner as it can be completed entirely on the day before and leaves time to focus on other parts of the dinner on the night. On top of this early preparation ease, the quality chocolate, the creamy texture, and the accompaniment of chocolate’s perfect match; raspberries, ensures it is always a big winner with guests and never fails to impress. It is quite an adaptable dessert as well; if you are not a fan of Cointre...| Chef's Pencil
Londoners are very lucky to have access to the food normally reserved for Sultans and Duchess' thanks to Carmelo Carnevale of Nokikov, The Italian Restaurant. Here he shares his bio some of his recipes. Enjoy.| Chef's Pencil
Although Switzerland might not be as well known for decadent desserts and sweets as other, neighboring countries, for example France or Austria, it is| Chef's Pencil
This is one of the lightest desserts around — think pavlova with French flair! You could vary the flavour of the filling by using stone fruit or berries, and the result will always be a winner.| Chef's Pencil
Chicken is often the best choice for cost conscious cooks but it can also be the best option if you’re entertaining or wanting to impress. In this section you will find chicken recipes created by our professional, award winning Chefs that are ideal for either.| Chef's Pencil
Just imagine: a sweet, lightly crisp almond sponge on the outside, soft and tender on the inside—perfectly balanced beneath a cloud-like layer of delicate| Chef's Pencil
Crunchy on the outside and savory on the inside, these deep-fried spring rolls combine the bold, aromatic flavors of Thai cooking with the satisfying| Chef's Pencil
In 2025, New York City is home to 72 Michelin-starred restaurants, making it the top city in North America for Michelin dining and ranking 7th| Chef's Pencil
Why does this matter? The Michelin Guide has long been used as a marketing tool to promote cities, regions and countries as prime fine-dining| Chef's Pencil
Mediterranean flavors meet North African and Middle Eastern influences in this delicious roasted eggplant recipe by Chef Giorgos Tsoulis. Tender roasted| Chef's Pencil
Tofu is one of those foods that you either love or hate. But we think tofu has a bad reputation and we’re ready to change it! It is believed that tofu was| Chef's Pencil
The Middle East is a region that connects the East and the West, the Mediterranean and the Indian Ocean, Russia, and the warm seas. All the commercial and| Chef's Pencil
Quatre quarts, the French pound cake, gets its name from the four essential ingredients that are used in equal quantities: eggs, sugar, butter and flour.| Chef's Pencil
Brown sugar has a signature golden or brown color, due to naturally occurring molasses. Often it is a form of unrefined (or sometimes partially refined)| Chef's Pencil
I love homemade cookies and we always have them in our house. Whether they're chocolate chip cookies, orange butter, walnut cookies, or plain condensed| Chef's Pencil
Multiple cream layers make elegant cakes, suitable for festive occasions and holidays, but you can definitely make it for pretty much any family occasion.| Chef's Pencil
I know it’s not overly creative of me, but hey can I help it if throwing mascarpone at any fresh fruit makes a wonderful dessert all on its own. Thank god for the Italians; they’ve created perfection in so many simple ingredients that lazy Chefs like me can impress with very little effort. With that said, I did stew the fruit and toast the almonds.| Chef's Pencil
This crepe cake is a labor of love. Although it does take a while to come together, it’s one of those cakes that everyone will remember, and demand over| Chef's Pencil
