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Food & Drink Paradise - Chocolate Paradise

By Chang Joan
Chocolate, weddings, birthdays, parties, recipes, cooking tips, food, and drinks. All are here!
Our value of money is getting smaller and smaller nowadays. Ordinary people hardly get a chance to taste all the luxury goodies. Such as attractive chocolate candies, lovely chocolate desserts, classic chocolate ice-cream for private weddings party, birthday party, marriage anniversary […]

How to Bake Eggless Almond Bread?

By Madhuram Prabhakar
Almonds are excellent source of manganese and very helpful to lower the LDL cholesterol and reduce the risk of heart disease. They provide double-barreled protection against Diabetes and Cardiovascular disease. Almond’s healthy fats may help you to lose weight as well. Twenty years of dietary samples shows that significant prevention of gallstones if […]

Cool Summer Salads Suitable For Diabetics

By Linda Carol Wilson
I don’t know about the weather where you are but it sure is hot here in Texas! We had record breaking temperatures in May indicating we will really have a hot summer. And what is better on a hot summer day than a good salad? For diabetics especially, it is important to […]

Introduction to Thai Food - Somtam

By Robert Orson
Being married to a Thai for the last few years has meant learning a fair amount about Thai food. This isn’t such a great accomplishment because it’s usually the main topic of our conversations.
My wife once told me that a Thai would be most happy if she could eat seven times a day […]

How To Make A Fabulous Lasagna Dish

By Neccia Celli
I have a great family recipe for Lasagna that my Mother used to make. The women in our family have been making this wonderful dish for a very long time and it’s delicious! This recipe is very versatile and works great with salad and garlic bread. This dish is great for special dinners, […]

Tropical Getaway Citrus Cream Tarts

By Rachael Rizzo
Every bite of food is an adventure. People wonder why I love to bake so much Chances are if it is my day off they know I am in the kitchen baking up a new concoction. I suppose part of it is that I love to create. But what they don’t know is […]

Top Ten Beautiful Sights That The Philippines Has To Offer

By Jonathan Williams
The Philippines is an archipelago made up of about 7,100 islands. This archipelago country is located in Southeast Asia. In Asia, it is also one of the popular countries that get visited yearly by tourists, and here are the top ten places that they love going back to.
1.) Intramuros
This walled “city” is located […]

Kick Up Your Salad With A Classic Presentation

By L. Moses
Salads are a beautiful thing. They’re colorful, gorgeous, tasty, and best of all they’re good for your health. Still, we don’t eat them as often as we should. One of the reasons for this is presentation. A handful of greens in your old plastic mixing bowl just doesn’t look as appetizing as it […]

5 Delicious Ways To Eat Crab

By Adrian
When it comes to eating seafood at your favorite restaurant, crab is a popular selection that is rather easy to duplicate in the comforts of your own home.
When it comes to eating seafood at your favorite restaurant, crab is a popular selection that is rather easy to duplicate in the comforts of your own […]

A Recipe For Making Valentine’s Day A Family Affair - Create Traditions of Love & Treasured Memories

By Carrie Gamble
It was a fun and festive occasion when my grandmother cooked up Valentine’s Day Dinner for her growing family of children, grandchildren and great-grandchildren. It came at just the right time of year too - a celebration of “love” after weeks of long, cold, dreary winter days. It always seemed just about this […]

Burmese Salads - Tenderly Tossed by Golden Hands

By Hella D
One of my many favorite places to eat in Rangoon, Burma is at an excellent Burmese fresh salad bar on the street right next to Sule Pagoda. It opens in the evenings as the parking spaces empty, spilling off the sidewalk and across the street.
This place is famous in Burma for the best […]

Cooking With Wine Is Easy

By Carolin Hopkins
I cook with wine a lot. You can take an easy cooking dish and use a little wine and it makes all the difference in the world. Cooking with wine does not have to be difficult or expensive. I have to say I always have wine in my house. Not just for enjoying […]

Yummy Yuletide Recipes You’ll Love

By Jeremy White
Of all the traditions you’ll embrace this Christmas season, few are as resplendent and revered as a bounteous holiday feast. A table full of family and friends with cups that runneth over truly brings joy to the occasion. Here are a handful of recipes to help with your holiday dinner preparations.
We’re not chefs […]

Leftover Thanksgiving Turkey Ideas

By Dave Urmann
The next day after Thanksgiving is marked by the appearance of a seemingly endless stream of turkey sandwiches. It is, in its own way, part of the American Thanksgiving tradition. But is slapping a few slabs of white and dark on wheat with a smear of Mayo the only thing to do with […]

Chocolate Rocks

By Adrian Kennelly
5 ozs. sweet chocolate
1/2 pint (1 cup) thick cream
2 tablespoonfuls hot sugar syrup
1 teaspoonful vanilla extract
1 oz. unsweetened chocolate
1/2 teaspoonful almond extract
1 lb. sweet grated chocolate
1/2 oz. melted cocoa-butter
1/2 teaspoonful rose extract
Melt the grated chocolate over hot water to a smooth paste. Remove it from the hot water, beat for a few minutes, […]

Mango Fool - A Bajan Dessert

by Billy O’Dell and Carolyn O’Dell
There are a number of mango varieties grown in Barbados. Most popular are the Julie, Ceylon and the large Imperial mango. At Food Affairs, we are fortunate in that we only use fresh mangoes from our orchard in our recipes, including this one for one of our most popular desserts.
MANGO […]

US Virgin Island Cuisine

by Edmund Jarvis
The US Virgin Islands consist of the four main islands of St. Thomas, St. John, St. Croix and Water Island and many smaller islands. It is the only part of the United States where traffic drives on the left. The US Virgin Islands are located in the Caribbean Sea and the Atlantic Ocean, […]

White Chocolate Cheesecake with Raspberries

Author: Francois Dionot
From Chef Notes: Celebrity Chefs

Fresh Fruits Glazed with Champagne Sabayon

Author: Martial Poilbout
From Chef Notes Silversea Cruises

Fletan Chou De Savoie, Jus De Viande A L’huile D’olive Extra Vierge

Halibut, Savory Cabbage, Meat Jus with Extra Virgin Oi
Author: Frédéric Filliodeau Le Cordon Bleu Chef De Cuisine

Raspberry Soufflé

Author: John Burton-Race
From Chef Notes John Burton-Race

Pancetta-wrapped Tuna with mushroom & oven-dried tomato salsa

From: Ship of the Month:
Wind Surf
Serves 10

Warm Chocolate Tart with Cinnamon Ice Cream

Author: Signature Restaurant
From Feature Story Signature Restaurant

Cedar-Planked Salmon in an Asian-Style Marinade with Pickled Ginger and Watercress Salad

Author: Holland America Line

Pasteis da Nata (custard cups)

Author: Cruising Altitude Air Portugal
From Cruising Altitude Air Portugal

Risotto au Foie Gras, Emulsion au Jus de Carottes

From: Chefs Notes- Silversea Cruises
Recipe by Martial Poilbout
Serves 4

Salmon Baked in Phyllo with Shiitake Mushrooms and Champagne Sauce

Author: Holland America Line
Serve with roasted asparagus.
Serves 4

Eggplant, Zucchini, Red Pepper and Parmesan Tart

Young field greens with anis vinaigrette
Serves 10 Portions

Waldorf Pudding

Author: Olympic Restaurant
Description: From Feature Story Olympic Restaurant

Mascapone and Chocolate Budino

Author: Jade Restaurant - Crystal Symphony
From Feature Story Jade Restaurant - Crystal Symphony

Mermaid’s Delight

Deep-fried Scallops coated with coconut, Served on a bed of fresh pineapple chutney
Serves 4
From: Feature Story
Compass Rose Restaurant

Saltimbocca alla Romania

From: Feature Story-Olympic Restaurant
Escalopines of veal with proscuitto, pan-fried and served with a Marsala Sauce

Butter-Poached Lobster Tail with Leeks and Red Beet Essence

From: Ship of the Month Navigator

Tortelli di zucca con julienne di salvia noci

From: Port of the Month-Rome

Pumpkin ravioli with walnuts and sage sauce
Recipe from the Grande Hotel Parco dei Principi

Beef Tournedos Forestier

Author: Executive Chef Wolfgang Maier, M/S Regatta

Lemon Tart with Raspberry Sorbet

Author: Wind Surf Cruises
Featured Recipe from Ship of the Month: Wind Surf

Chocolate Terrine

Author: Karl Winkler
From Ship of the Month: QE2

An Excellent Trifle

From Port of the Month: AXIS Restaurant

Crabe Des Neiges Der Terre Neuve, Panais Façon Remoulade

New Foundland Snow Crabs, Remoulade Style Parsnip
Author: Frédéric Filliodeau Le Cordon Bleu Chef De Cuisine

Pistachio Soufflé

Author: Chris Staines
From Chef’s Notes Foliage Restaurant
Mandarin Oriental Hyde Park, London
Head Chef, Chris Staines

Cold Smoked and Grilled Salmon

From: Chef’s Notes- Seven Glacier’s Restaurant
Recipe by Chef Jason Marcoux

Lobster Veloute (Creamy Lobster Broth)

From: Feature Story
Olympic Restaurant

Roast Fillet of Monkfish

From: Chef’s Notes- Foliage Restaurant
Mandarin Oriental Hyde Park, London
Head Chef: Chris Staines
Serves 4

Grilled Salmon with Ginger-Cilantro Pesto on Sautéed Watercress

Author: Holland America Line
Description: Serve with basmati rice. — Yield: 4 servings

Kaiserschmarren

Author: Karl Winkler
Description: Ship of the Month: QE2

Chocolate Tart

Author: Paul Sim
From Chef’s Notes for Hebridean Princess

Braised Veal Loin with Creamy Polenta and Nicoise Vegetables

From: Ship of the Month-Wind Surf

Apple Cider Grilled Chicken with au gratin potatoes

From: Cruising Altitude Northwest Airlines

Walnut Pralines Mousseline with Croquant Coffee Tuiles

Author: Silver Cloud
From Feature Story Silver Cloud

Lobster Salad with Bloody Mary Granite

From: Feature Story
Charlie Palmer

Tournedos Rossini, bouquetiere de legumes glaces, sauce Perigue

Feature Story- Radisson Seven Seas Voyager, Signatures Restaurant
Tourmedos, Rossini style with glazed vegetable bouquetiere, sauce Perigueux style

Escargots En Meurette

From: Chefs Notes
Silversea Cruises
Recipe by Martial Poilbout
Serves 10

Warm Flourless “Guanaja” Chocolate Cake with Raspberries

Author: Silver Cloud
From Feature Story Silver Cloud

Gratin di frutta fesca al Lambrusco con gelato di pane e miele di agrumi

Author: Grand Hotel Parco dei Principi
Description: Fresh fruits au gratin, Lambrusco wine flavored with ice cream and citrus fruits honey

Chocolate Mousse Cake

Author: Francois Dionot
From Chef Notes - Celebrity Chefs

Pan-fried Veal Medallions with Crispy Sweetbread

Feature Story-Silver Cloud
Stuffed Cabbage with Mediterranean Vegetables and Olive Tapenade Sauce
Serves 10

Cocur de Fillet de Boeuf aux Escargots et Girolles

From: Chefs Notes John Burton-Race
Fumet de Vin Rouge-Rosted Fillet of Beef with Snails in Parsley Butter
(Serves 6)

Ginger Florentine

Author: Chef Jason Marcoux
Ginger Florentine with Pineapple upside down cake and ginger ice cream
From Chef Notes Seven Glaciers Restaurant

Duo of Foie Gras

From Chef’s Notes - Foliage Restaurant

Pan-fried Broll Fillet a la Duglere- Fish in white wine, tomato, and parsley sauce

From: Ship of the Month- Navigator
Serves Four
Recipe by: Bernhard Klotz, Radisson Seven Seas

Rack of Lamb - Julia Child

From: Chef Notes-Celebrity Chefs, recipe by Julia Child
(2 racks serve 4 or 5 people, 2-3 chops)

Petits gateaux moelleux aux griottes, creme au citron legere

Cherry griottes soft cake with light lemon cream
Author: Signatures Restaurant
From Feature Story Radisson Seven Seas Voyager Signatures Restaurant

Salade de Médaillons de homard a la vinaigrette de crustacés servie sur lit de poireaux

Lobster medallions with seafood vinaigrette, served on a bed of marinated leeks
From: Feature Story
Radisson Seven Seas Voyager
Signatures Restaurant

Rosa Bianca Eggplant Torte with Smoked Onion Ratatouille and Flageolet-Sage Sauce

From: Cruising Altitude
Air Portugal
Recipe by Bernhard Klotz, Radisson Seven Seas
Serves 6 portions

Crème Brulee with Tahitian Vanilla Ice Cream

From: Ship of the Month M/S Paul Gauguin
Serves 8 (measurements are approximate)

Yellow Fin Tuna Sashimi with Russian Osetra Caviar

Marinated with sake, soy sauce and sesame oil
Serves 6 Portions
From: Ship of the Month Navigator
Recipe by Bernhard Klotz, Radisson Seven Seas

Crab and Avocado Charlotte

From Feature Story - Latitudes Restaurant
Serves 4

Grilled Lamb Chops with Assorted Roasted Vegetables with Thyme infused Lamb Sauce

From: Feature Story- Radisson Seven Seas Voyager, Compass Rose Restaurant
Serves 6

Asian Spiced Grav Lax With Ginger Honey Mustard Sauce

From: Ship of the Month QE 2

Roasted Rack of Wisconsin Milk-Fed Veal

From: Feature Story - Jade Restaurant Crystal Symphony
Served with rosemary gravy, sautéed leaf spinach stewed tomatoes, and mushroom risotto.

Salmon with Mousseline of Pike in Pastry

From: Chef Notes- Celebrity Chefs
Recipe By: Andre Soltner

Salmon en Croute
Serves 12

Roast Scallop Salad, Caramelized Cauliflower Beignet, Cauliflower Pannacotta and Balsamic Vinaigrette

Roast Scallop Salad, Caramelized Cauliflower Beignet, Cauliflower Pannacotta and Balsamic Vinaigrette
Serves 4

Sea Bass with Soft Spices

From: Chef’s Notes-Silversea Cruises
Recipe by Martial Poilbout
Serves 4

Grilled Chilean Salmon on a Bed of Buckwheat “Crepes�?

From: Feature Story- Silver Cloud
Serves 10 portions

The Original Pat’s King of Steaks® Philadelphia (Cheese Steak)

From Port of Call- Philadelphia
Serves 6

Firecracker Grilled Alaskan Salmon

From: Cruising Altitude
Alaska Airlines First Class

Warm Forest Mushroom Quiche

From: Feature Story
Compass Rose Restaurant
Serves 4

Piccola Focaccia al parmigiano con culatello di Zibello e insalata di mele verdi

Parmesan cheese flat bread stuffed with Culatello ham and green apple salad
Recipe from the Grand Hotel Parco dei Principi
Port of the Month Rome

Warm Scallops on a Bed of Ratatouille Salad

Author: Executive Chef Wolfgang Maier, M/S Regatta

Vegetarian Terrine with Artichoke, Broccoli and Carrots

Feature Story Radisson Seven Seas Voyager
Compass Rose Restaurant
Crunchy mixed greens and crème fraiche herb sauce
Serves 10-12

Lobster Dumplings

Serves 8

Rock Lobster Bolognese a la Chef

From: Ship of the Month- M/S Paul Gauguin
Serves 8

Tuna Tarter with Wilted Greens and Arugula Lime Vinaigrette

From Ship of the Month Navigator
Recipe by Bernhard Klotz, Radisson Seven Seas
Serves 4

Polenta Lasagna with Sautéed Forrest Mushrooms

From: Port of Call- Hotel Grande Bretagne Athens

Minestrone of Exotic Fruits

From: Port of Call- Hotel Grande Bretagne Athens

Blanc de Poulette au Foie Gras, Crême Glacée de

From: Feature Story Silver Cloud

Magnolias’ Spicy Shrimp and Sausage with Tasso Gravy over Creamy White Grits

From: Port of Call-Magnolias
Serves 8

Rack of Lamb en Croute

Rack of lamb coated with a mushroom duxelle, wrapped in puff pastry and baked until golden

Sweet Pea Risotto with Tarragon and Sweet Shrimp

Sweet Pea Risotto with Tarragon and Sweet Shrimp
Serves 10

Fillet of Stuffed Ihi and its Puree of Umara and Crusty of Fei

From: Port of Call-Lotus Restaurant, Tahiti
Serves 4

Involtino di cami bianche alla bolognese con nido di tagliatelle al sugo di carne

From: Port of the Month-Rome
Recipe from the Grand Hotel Parco die Principi

White meat rolls, bolognese style and tagliatelle pasta with meat ragout sauce

Smoked Salmon and Caviar Panini

From: Feature Story
Charlie Palmer
Serves 8

Scallops with smoked bacon in a Brouilly Cream

From: Feature Story
Signature Restaurant
Serves 4

Grilled Halibut with Lemon Herb Splash

From: Chef’s Notes- Pinnacle Grill Restaurant

Grilled Shrimp Skewers with Spicy Pineapple Lime Glaze

From: Feature Story - Charlie Palmer

Paella Valencina- Traditional Spanish blend of seafood, chicken, chorizo sausage with flavorful saffron rice

From: Feature Story - La Veranda Restaurant
Serves 8

Scallop And Pea Shoot Dumplings In Fresh Tomato Broth

From: Feature Story
Radisson Seven Seas Voyager
Latitudes Restaurant

Bouillibaisse Marsaillaise

From: Feature Story-La Veranda Restaurant

Carpaccio de Noix de Saint-Jacques, Brunoise de Légumes et son Coulis de Tomate -

From: Chefs Notes - John Burton-Racer

Sautéed Fresh Foie Gras with Apple and Prune Compote

Serves 10 portions

Cherry Clafoutis

From Feature Story Latitudes Restaurant

Sally Lund Bread

From: Port of Call
Williamsburg

Dutch Pea Soup

From: Feature Story- Holland America MS Statendam

Dutch Pea Soup
Serves 24

Goat Cheese Souffle

From: Feature Story
Olympic Restaurant

Steak Diane

From: Feature Story-Olympic Restaurant
New York steak cooked to your liking and served with garlic, parsley, Cognac and Worcestershire sauce

Veal Medallions in an Herb Crust

From: Ship of the Month- QE2
Recipe by Karl Winkler
(Serves 4)

Sea Scallops sautéed with garlic and herbs

From: Chef Notes-Celebrity Chefs
Recipe by Julia Child
Serves 6

Melanzane alla Parmigiana

From: Feature Story- Radisson Seven Seas Voyager, La Veranda Restaurant

Pan-fried Swordfish Steak on Carrot-Lobster Mousseline

From: Feature Story- Compass Rose Restaurant
Served with Crisp Sweet Potatoes and Tamarind Sauce
Serves 10

Avocado Nicoise

From - Ports of Call - Hotel Grande Bretagne Athens

Grilled Duck Confit with Chili, Cinnamon and Lime

From: Port of Call- Axis Restaurant
Recipe by Mark Gregory
Serves 8