Recipe

In keeping with the spirit of giving this festive season, chefs Thomas and Mathias of two-MICHELIN-starred Sühring in Bangkok share their family's secret eggnog recipe with a Thai twist.

This is a recipe for "Infiniment Chocolat" macarons by Pierre Hermé, one of France’s most famous pastry chefs.

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

Got leftover steamed fish? These silky savoury scrambled eggs are the perfect way to use it up, shares Ken Chen of Taipei's three-MICHELIN-starred Le Palais.

Gaig’s time-honoured take on this traditional Catalan Christmas dish is so delicious, you’ll be making it all year round.

Sweet Amela tomato and Hass avocado lend their Christmas colours to the two-MICHELIN-star restaurant’s signature starter.

Decadent sticky caramel, delicate apple ribbons and a perfect pastry base combine to seriously elevate a rightly famous classic.

The celeb chef shares his recipe for a bright Asian-inspired steak sauce and his five rules for great grilling results.

The MICHELIN-starred Spanish restaurant’s take on this trendy bake requires no flour and just four core ingredients.

A family recipe and a signature at one MICHELIN star Candlenut, Malcolm Lee’s make-ahead beef rendang freezes well and tastes even better overnight.

The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.

Soaking time aside, this vegetarian cashew curry comes together quickly and easily for a creamy, spice-laced accompaniment for weekday dinners.

Top chefs around the world like Eric Ripert, Massimo Bottura and Guy Martin are taking to social media during their restaurant downtime to share recipes and videos from their own home kitchens.

This fuss-free recipe from one-MICHELIN-star Heng Hwa cuisine restaurant Putien feeds the whole family.

Buddhist monk Jeong Kwan at Baekyangsa Temple, celebrated for her timeless and elegant temple cuisine, shares her recipe for maesaengi jjim.

Some of the best Thai dishes start with a solid homemade curry paste. The chef of MICHELIN-starred Ruean Panya in Bangkok breaks down its components.

The secret to one-MICHELIN-starred Chim By Siam Wisdom's fragrant, full-flavoured itim kati? Burnt coconut juice.

Greg Baxtrom shares the recipe for his late-night offering from Bib Gourmand establishment Maison Yaki in Brooklyn, NYC.