Caesar salad by Chef Anil Kamath

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the…

Amaretto semifreddo by Lemon Squeezy

Simple, stylish make-ahead dessert

Sorbetto Di Caffe copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Gelato Di Limone copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Sapphire Smash cocktail by Gary Hayward

Wonderful, easy to create cocktail for any occasion.

Sapphire G & Tini by Gary Hayward

Nice, light, entry into the classic Martini Cocktail. For Gin and tonic lovers, who havent quite made the step to enjoying Martini's. Alternatively, try enjoying the Martini ' wetter ', by using more Vermouth than most bars would traditionally use. i like mine 4:1!

fudge- halvah by Brett Ede

BLACK FORREST COUPE by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

BLACK FORREST COUPE

Smoked salmon ,horseradish dill cream by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked salmon ,horseradish dill cream

Beef Carpaccio by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Beef Carpaccio

1-2-3 easy Frozen CHOCOLATE MOUSSE by Foodessa

This dessert has the silky smoothness of a rich CHOCOLATE GELATO. This is an incredibly crowd pleasing decadent frozen confection.

El Diablo by Giovanni Sorrentino

orange parfait with hot chocolate sauce homage to my great friend pastry chef Victor Palladino

Mont Blanc Vacherin with Chestnut Ice Cream and Chocolate Meringue and Marron Espuma by Patrice Martineau

A Mont Blanc Vacherin made of chocolate meringue, chestnut ice cream, chocolate cream, condensed milk gelée, and chestnut espuma.

RASPBERRY AND ZINFANDEL SHERBET WITH WARM BERRY COMPOTE by Draeger's Cooking School