14 Articles found for “Al Gatto Verde”

The television icon shares his favorite NYC spots, from theater district restaurants to Harlem haberdasheries.

Four UAE chefs of diverse cultural backgrounds share how they traditionally celebrate Eid al-Fitr.

Gia chef Francesco Spinelli's risotto al basilico is an earthy, cheesy, autumnal dish that utilizes seasonal vegetables. Here's how to make it.

November 23rd - 29th 2020: Welcome to a new week of worldwide Italian Cuisine. For the occasion, Simone Zanoni, Chef at "Le George", reveals his secret recipe of Taglioni al Tartufo and Parmigiano.

The Michelin Guide’s green stars and the guide’s partnership with illycaffè provide food-loving travellers with information on sustainability by highlighting and recounting the stories of restaurants with a strong eco footprint such as the Lanterna Verde in Villa di Chiavenna.

Grill up these skewers of fun this summer.

A figure of Parisian style, model and designer Ines de la Fressange shares her love for lunching al fresco in the Luxembourg Gardens, classic bistros and her top shopping spots in the city.

When summer arrives, one wants to indulge in it. And what better way than by dining in an amazing al fresco setting, complete with wonderful cuisine recommended by the MICHELIN Guide?

Hot weather and outdoor cooking go together like salads and rosé, hamburgers and rosé, grilled chicken and rosé. Or maybe even shrimp on the barbie – if you’ve adopted Australian habits – and rosé. Summer is a time for uncomplicated meals and refreshing wines, for dining al fresco while the humidity beads up on the outside of a chilled glass of the pink stuff.

Chef T.J. Steele’s pig’s head tostada is served with pickled peppers, lime mayonnaise, chicharrónes and salsa verde.

You don't have to compromise taste for nutrition with this recipe from Hilton Singapore’s wellness-centric restaurant, Verde Kitchen.

Eat and drink your veggies with these two recipes from Hilton Singapore’s new wellness-centric restaurant, Verde Kitchen.

Chef Adnan Al Masri shares a trick for making delicious chickpea hummus. Hint: It involves ice.

Regione Emilia-Romagna, destination partner for the MICHELIN Guide Italia 2025.