Zabaglione, an Italian simple and delectable dessert made with few basic ingredients.  It’s made with  egg yolks, sugar and Marsala or another form of liqueur.  It’s a very light, whipped
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By Joel Mielle

This broccoli soup recipe has very few ingredients, it tastes awesome and still maintains it’s integrity as a vegetable soup.  There’s no need for chicken stock or even vegetable stock,
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By Joel Mielle

This turkey is quite fool proof and simple to do. You can now relax with the best Christmas or Thanksgiving dinner ever. The bacon not only gives the meat a
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By Joel Mielle

I love this style of pasta dish as it’s so simple to make.  Rigatoni is a tube shaped pasta that varies in lengths.  It comes from an Italian word which
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By Joel Mielle

Tomates provençales is a dish that originated in Provence.  The tomatoes are stuffed with garlic, breadcrumbs, shallots, cheese, herbs and baked in the oven.  You can have them as a
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By Joel Mielle

Parmesan Herb zucchinis are so easy to make and this recipe truly makes this vegetable an absolute delight. Enjoy them on their own or as a side dish with your main
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By Joel Mielle

Feta cheese is a Greek style cheese made from sheep’s milk or partly with goat milk. Sadly a lot Feta cheeses are made with cow’s milk which simply doesn’t compare.
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By Joel Mielle

There are a lot of “Best fried chicken recipes” out there, many try to imitate the famous KFC secret recipe, in fact you can see my version here.  Now this is
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By Joel Mielle

It’s the sauce that makes this dish, the chicken is baked in the oven in it’s own juices smothered by the creamy lemon butter sauce. The smoky paprika permeates into
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By Joel Mielle

The Hasselback potato, a Swedish recipe  has always been a very impressive potato recipe.  This one is the chicken version, made with a filling of two cheeses and pancetta for
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By Joel Mielle

Caprese salad is one of those dishes that simplicity is what makes it shine.  Like any classic, whether it being art, music or food, you cannot add to it to
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By Joel Mielle

The Hasselback potato originated in Sweden and the name derived from the restaurant Hasselbacken in Stockholm where they were first introduced in the 1940s. They are cut in such a
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By Joel Mielle