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Caesar Salad With Parmesean Twill

New Recipes

When making new recipes, a chef, home cook, or recipe developer must exercise both creativity and originality. Creativity allows the cook to put a spin on ingredients, technique or a dish itself. It means to create something new out of something else, with the spark provided by an idea.

Originality is needed in the sense that the new recipes created should be new or better than its origin. They say nothing is original in this world anymore, in the hundred or so years that recipes were created. But perhaps, there would always be a refreshing take or a new way to look at, do and taste things, especially in the culinary world.

So as a creator of new recipes, take inspiration from ingredients you are not familiar with. You’ll know about them in books, magazines and websites; eating out; visiting your local grocer, butcher, farmer’s market, and specialty shops; and watching cooking, lifestyle and travel shows. You’ll also encounter inspiration when you travel to different places and get to taste new cuisines that are new to your palate.

New recipes also emerge from accidental discoveries so take heed when you’re cooking or baking doesn’t seem to go right—make something out of a fallen cake, a botched up sauce or an overly salty stew. The possibilities, especially in cooking, are as endless as the cook’s imagination.

New recipes also arise by putting a twist on old classics, such as meatloaf, roasts, pound cakes, apple pie ala mode, pecan pie, and so forth. A twist is a deviation from the usual, a riff off something done before, a harmony in music, a delight in food.

Make new recipes also by creating a healthier or vegetarian or vegan version of rich dishes or meat recipes. Adopt health trends and fashion out dishes that are gluten-free, allergy-free, diabetic-friendly and the like.

The fusion of foods and cuisines also provide an avenue for new creations. Just remember to be a master of both cuisines you are fusing together so that the flavor profile would not be a strange combination. East meets West, south meets north, yin and yang—find the common ground between the two and create new recipes.

We’ll put the new recipes in this section, so you can immediately try them in your own kitchen and be updated with the latest, tastiest recipes online.

New Recipes

Amuse Bouche: Lotus Root and Tenderloin by Timothy Barton

Amuse Bouche: Lotus Root and Tenderloin

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Beef Stock - How to Finish and Strain by Timothy Barton

Beef Stock - How to Finish and Strain

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Beef Wellington by Timothy Barton

Beef Wellington

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Blanching the Vegetables for Striped Bass Ceviche by Timothy Barton

Blanching the Vegetables for Striped...

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Braised Beef Short Ribs with Roasted Cipollini Onions, Robuchon Mashed Potatoes by Duane Keats

Braised Beef Short Ribs with Roasted...

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Buttermilk glazed Basa Fillet - toasted pepita crackle â shoestring vegetable flash by Brad Henderson

Buttermilk glazed Basa Fillet - toasted...

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Caesar Salad With Parmesean Twill by Timothy Barton

Caesar Salad With Parmesean Twill

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Chicken Maki Roll with Beet Carpaccio and Cepes mushrooms by Steven Gugelmeier

Chicken Maki Roll with Beet Carpaccio...

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Coffee's Health Benefits and Concerns by Steven Gugelmeier

Coffee's Health Benefits and Concerns

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Crustata by Joe Calabro

Crustata

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Curried Eggs Maryland by Timothy Barton

Curried Eggs Maryland

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Cuts of Beef from the Sirloin and Tenderloin by Timothy Barton

Cuts of Beef from the Sirloin and...

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Diver Sea Scallops wrapped in Dover Sole, Saffron shallot cream sauce by Steven Gugelmeier

Diver Sea Scallops wrapped in Dover...

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Egg spaghetti with Serrano wrapped Asparagus by Timothy Barton

Egg spaghetti with Serrano wrapped...

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How To Cut Dill by Timothy Barton

How To Cut Dill

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