Cyberchef's Tips

Unusual recipes and cooking techniques from Philippe Broad.

Most recent features:

Dessert Recipe: Soupe de Fruits Rouges au Basilic

Cyberchef Philippe Broad's summer dessert recipe was inspired by American peppered plum jam from the Carolinas. The pepper brings out the full flavours of red fruits and the basil gives the blend an unexpected and interesting note.

3 Aug 2008

Dessert Recipe: Soupe de Fruits Rouges au Basilic

3 Aug 2008

Carré d'Agneau en Couronne aux Graines d'Anis

Découvrez une recette de Cyberchef pour savourer le printemps!

14 Apr 2008

Easter Lamb Dinner with a French Twist

Cyberchef's Philippe Broad presents a traditional French recipe for roasted, stuffed shoulder of lamb with an ample measure of garlic in honour of the Easter season.

20 Mar 2008

Older editorial, sorted alphabetically:

Coeurs de laitue braisés (Braised Hearts of Lettuce)

Braised lettuce is rarely on the menu in English-speaking countries, but is a delicious garnish for pot-roast, pheasant, pigeon or white meats such as veal or pork, roast poultry or steamed white fish.

Cucumber "Raïta" Sauce

This is a delicious starter, specially when the weather gets finer, and is no trouble to prepare.

Desserts: Greeks Bearing Gifts

Greek celebrity pastry chef and author Stelios Parliaros creates delicious gourmet desserts with the exotic ancient Greek resin Chios Mastiha.

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