The word Piccata means “larded”, although an Italian word, this chicken piccata dish originated not in Italy but rather in US. It resembles Sicilian cooking style with Northern Italian influences.
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By Joel Mielle

The most delicious chicken recipe you will taste! This chicken Francese recipe has been viewed by over 200 million people, so that alone makes it very special! I have to
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By Joel Mielle

Quenelles are a popular food in France usually made with fish or meat, some also vegetarian. They are bound with egg and formed into quenelle shapes using two soup spoons.
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By Joel Mielle

Cooked and prepared with using only one dish, plus a few staple ingredients, makes this dish super simple. The result, a tender glazed chicken thigh that simply melts in your
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By Joel Mielle

Although you can make the green curry paste yourself (see my recipe) most people including the Thai will choose to buy it already made. Green curry is made from green
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By Joel Mielle

Stir-fries which originated in China, require a very hot wok with a small amount of oil. The heat seals in the flavours and the textures. In most cases, there’s no
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By Joel Mielle

Although you can make the red curry paste yourself most people including the Thai will chose to buy it already made. Red curry is made from over 12 ingredients including
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By Joel Mielle

A no fuss recipe with outstanding results, a cheesy and crispy skin with a juicy and tender meat. So simple to make with only five basic ingredients. Buy the chicken
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By Joel Mielle

Quite simple to make with basic ingredients most have on hand. Prepare them the day before and before your guests arrive

By Joel Mielle

As King Henri IV of France once said, “A chicken in every pot!” which became a political welfare statement promising food from the peasants to the elite.  Traditionally a rooster
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By Joel Mielle

Stroganoff was originally a Russian dish comprising of beef, mustard, sour cream and a little stock. Today’s chicken Strogonaff has taken a whole new direction with many variations. My recipe
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By Joel Mielle

Please don’t call it chicken parm, this version is not your average Parmigiana keeping it’s moisture on the inside with the protective breadcrumb crust. Based on the original recipe Parmigiana
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By Joel Mielle