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Best Top Chef Recipes

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Top Rated Top Chef Recipes

I know you are going to love this gluten free, egg free pizza crust recipe from Lungomare's Executive Chef Craig because a good gluten free crust is hard to find. Chef Craig has been converting a lot of his recipes to gluten free with his favorite, Cup4Cup gluten free flour. This crust is crispy and keeps the crispiness whether you make a really thin crust, or a thicker crust. Top it anyway you like, with sauce, or as shown with Fontina cheese and vegetables.You can find this and many other gluten free chef recipes on my website at

Best Top Chef Recipes - Recipes

When the chefs had to make a sexy dessert, Miguel went all out with his sensual creation. Mango pillows with tapioca and chocolate shots left the judges begging for more.

Definitely not your mamas Mac n' Cheese. Dave won by pairing a simple comfort food with a fancy-schmancy ingredient of the culinary world: the truffle. Who knew pungent fungus could be so delicious?

When: Season 1, Episode 12 (Part 2)

Perhaps the dish that sealed Harold's win, complete with delicious Kobe and Braised Short Ribs. It was love at first bite for the judges.

When the chefs are asked to cater a party for actress Jennifer Coolidge AKA Stiflers mom, Sam wins with this epic creation

In a season 1 Quickfire Challenge, LeeAnn made the most of her low budget with this citrus seafood treat.

When the chefs had to prepare a meal for a bunch of hungry athletes, Elia pulled out all the stops with this deliciously filling breakfast.

Padma admitted that she still dreams about this culinary masterpiece.

Howie won the healthy classics challenge with these almost-too-pretty-to-eat chops.

Hung impressed the best (ahem, Rocco and Todd English) with this perfectly prepared 3rd course finale dish. He won Top Chef only moments later. Enough said.

Richard made these babies more than once and can you blame him? Definitely a dessert to remember.

Season 4's Wedding Wars called for an entire wedding cake and Stephanie stepped up to the challenge with a full-on 5-layer creation. The icing on this cake was when she impressed world-renowned pastry chef Gale Gand. Not an easy feat.

Lisa may not have won Top Chef, but she won over the judges in the finale with this soup. The judges raved and lapped it up happily. Gail exclaimed, "I could eat a giant bowl of this, and be completely satisfied!"

Stephanie's second course in the Season 4 finale won the judges over with this sublime concoction, a definite contribution to her taking of the Top Chef title.

Bryan's Goat Cheese Ravioli, Delicata Squash Puree, and Bronze Fennel and Fig-Glazed Short Ribs, Celeriac Puree, Wax Beans, and Wild Arugula

Fabio's Roasted Chicken with Herb Roasted Potatoes, Caramelized Cipollini Onions and Grilled Lemon with Leafy Salad with Balsamic Vinaigrette


Flavel came up with the idea of putting a collection of recipes out in the world back in March when he saw the news of the coronavirus outbreak and the devastating effect it was having on communities around the world. Monteiro resolved to put this immense project together, from concept to publishing in only three weeks, in time for Easter.

“I saw people all around me who were taking shelter in their homes against this invisible enemy and my colleagues in the restaurant industry suffering. I was inspired to find a way for all of us to join together in solidarity with those on the front lines of this battle, and connect as one in a celebration of something that we can share—great food!“

With a forward by Arzak and introductions by Courtney Brandt, Frank M. Pfaller and Doug Singer to work is a huge collection of recipes donated by the best and will be an invaluable resource to foodies and chefs around the world, long after the coronavirus crisis has subsided and we move towards a a more united future – together.

The Top 20 Recipes That Make You Say OMG!

In the 20 years since we started showcasing your recipes on Allrecipes, we&aposve read thousands upon thousands of your reviews. One thing stands out: When you love something, you&aposre not shy about telling the world. So, we&aposve rounded up the top 20 recipes that you&aposre wild about, that you&aposve OMG&aposd about, and that you&aposve joined the community just so you could rave about. Take a look -- did your favorites make the list?


"I never leave reviews, but I just had to say these are the BEST roasted potatoes." -- Lynda

"Wow! After making this cake I knew it would go over well, but I had no clue how EVERYONE would rave about it." -- Marissa G

"Eureka! I&aposve searched high and low for a good coleslaw recipe and finally! This is so good, I want to give it more than 5 stars!" -- hippiechick

"OMGoodness! I need more stars! The combination of lemon and coconut is so good! Even Hubby, who is not a fan of lemon, really liked this. The flavor was even better the next morning." -- SHORECOOK

"Good stuff. The combination is a taste bud bonanza!" -- happychef1

"This is soooooo good. I absolutely love this pie. It doesn&apost deserve 5 stars. it deserves 1 million stars. " -- pink-loves-orange

Best Top Chef Recipes - Recipes

Chicken with Goji Berries Broth

In a 6 to 8 quart pot, add the bones. Add 4 quarts of water and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.

Drain, rinse the bones well (here we are par boiling the bones to remove any blood and impurities from the bones).

Add fresh water to the blanched bones, enough water to cover the bones (8 to 10 quarts). Let this come to a boil and bring it to a simmer. Add the ginger and garlic cloves. Skim the scum off as necessary. Let this boil for 4 to 5 hours. After the 4 to 5 hours, add the onions, carrots, and goji berries. Boil for an additional 1 hours. Continue to skim off any scum and fat. Season liberally with salt. Taste the broth to make sure it’s rich and flavorful. Strain well through a chinois and a cheese cloth. Discard all bones and vegetables. Reserve the broth and let it cool. The next day, discard the solidified fat from the surface of the soup.

Add a handful of goji berries per batch of prepared broth for garnish.

Mushroom-Miso Broth

2 strips (3x2-inch) kombu (dried kelp)

10 large shiitake mushrooms, stemmed, thinly sliced

1/4 cup awase miso (or 2 tbsp. each shiro and aka miso)

Small cluster of trimmed enoki mushrooms, torn apart, for garnish

Put all ingredients except miso and enoki mushrooms in a 6 to 8 quart pot, add 4 quarts (16 cups) water, and bring to a boil, partly covered. Reduce heat and simmer 10 minutes, covered, to blend flavors and soften mushrooms. Put miso in a medium heatproof bowl, whisk in about 1 cup hot broth to blend, then pour into pot. Just before serving, top with enoki mushrooms.

Hong Kong milk tea tiramisu

1/4 cup plus 1 teaspoon granulated sugar, divided

8 1/2 tablespoons instant Hong Kong milk tea powder, divided

1 (8-ounce) container mascarpone cheese

1 cup plus 2 tablespoons warm water

2 tablespoons (1 ounce) Madeira, Marsala, or rum

Milk chocolate bar, for grating

Whisk together egg yolks, milk, 1/4 cup sugar, and 1 tablespoon tea powder in a medium saucepan until smooth. Cook over medium-low, whisking constantly, until thickened, 7 to 9 minutes. Transfer mixture to a heat proof container cover and refrigerate until chilled, about 2 hours.

Add mascarpone in bowl of a stand mixer fitted with the whisk attachment add chilled egg custard. Beat on medium-high speed until mixture is fluffy, 3 to 5 minutes. Spoon mixture into a piping bag cut a 1/2-inch hole in the tip. Set aside.

Add heavy cream and remaining 1 teaspoon sugar in a medium bowl. Using the dull side of a knife, scrape vanilla seeds from split vanilla bean pod into bowl. Beat with an electric mixer on high speed until soft peaks form, about 2 minutes. Spoon whipped cream mixture into a separate piping bag cut a 1/2-inch hole in the tip. Set aside.

Stir together 1 cup plus 2 tablespoons warm water and remaining 7 1/2 tablespoons tea powder in a small bowl. Stir in Madeira. Set aside.

Arrange 3 ladyfingers lengthwise, side by side, on a cutting board. Press down onto ladyfingers using a 2 3/4-inch ring mold to create a 2 3/4-inch circle of cookies. Fit cookie circle inside bottom of a 4-ounce glass. Repeat process using about 15 additional ladyfingers to fill bottoms of 8 glasses total, using cookie scraps as needed to fill glass bottoms. Drizzle 1 1/2 tablespoons tea mixture into each glass on the ladyfinger layer.

Evenly pipe a layer of mascarpone custard (about 3 tablespoons) into each glass. Repeat with ladyfingers and tea mixture in each glass to create an additional layer.

Pipe a layer of whipped cream (about 1/4 cup) into each glass. Chill at least 4 hours or up to 8 hours or overnight. Finely grate milk chocolate over tiramisu just before serving.

Recipes the Top Chef All Stars L.A. Contestants Are Cooking Up While Social Distancing

It's time to step up your cooking skills!

And who better to help you in the kitchen than a few of the Top Chef All Stars L.A. contestants?

Season 17 of the series is currently playing out week to week on Bravo (Thursdays at 10 p.m.), but the expert chefs are now at home, practicing social distancing amid the coronavirus outbreak like everybody else. Unlike most, though, they're not exactly filling up on cereal or frozen pizza—at least not exclusively! Instead, they're dining on their own unique creations—whether that means putting a spin on a classic or creating something new entirely.

If your stomach is already growling, you're in luck. Top Chef vets Brian Malarkey, Lisa Fernandes, Nini Nguyen and Jennifer Carroll all shared their detailed recipes for everything from masa ball soup to a five-minute roasted chicken.

So hop off the couch and head to the kitchen—it's your time to shine, Top Chef-style.

Get more of this year's contestants by watching Top Chef All Stars L.A. Thursdays at 10 p.m. on Bravo!

Jennifer Carroll

Prior to this year's Top Chef All Stars L.A., Carroll appeared on season six of the Bravo series. She later returned for the season eight All Stars season while also participating in Last Chance Kitchen season seven.

While at home, Carroll said she's been keeping large batch sauces that she can use in multiple ways. One of her favorites? Jerk sauce.

"Jerk sauce can be used on EVERYTHING!" she explained. "Chicken, potatoes, carrots, cauliflower, broccoli, mangos, pineapple, eggs, rice, even delicious baked into bread, cakes and drizzled on Vanilla ice cream. Trust ME it's sweet, spicy and savory."

1.5 cup peeled garlic clove
12 bunches of scallions
1.5 boxes of light brown sugar
6 grams of Allspice
18 grams of cinnamon
30 grams of thyme
6 grams of nutmeg
30 ounces of soy or tamari sauce
3 cups molasses
2 cups rum
2 whole habanero peppers with seeds
1/2 cup blanched preserved lemon
1 cup Dijon mustard
30 grams salt
1 cup olive oil

Add all ingredients except oil to a blender and blend until smooth. Stop blender and scrape down sides. Turn back on and slowly emulsify in the olive oil. Taste and adjust seasoning if needed.

This recipe makes about 5 quarts. You can freeze it or share with family, neighbors and friends.

Lisa Fernandes

Fernandes was a contestant on season four, the Chicago-set season.

As for right now, she said she's been loving Chinese food—especially dishes that incorporate ginger and garlic, like her take on this recipe. And if you run into any trouble while cooking it, Fernandes said to message her on Instagram.

Ginger Chicken & Broccoli

1-pound chicken thighs, boneless, skinless, cut into bite-size pieces
1/2 cup cornstarch
1 egg, scrambled
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 red onion, diced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon red pepper flakes
1 teaspoon sugar light brown or white is fine
3 cups broccoli
Optional: sliced scallions, chopped cilantro, sambal, sriracha, sesame oil, rice
*Cooked Jasmine rice is best but whatever you have at home is fine! Follow the instructions for your rice based on the package.

Bring a pot of water to a boil with some salt. When it's boiling, cook the broccoli for about 3-5 minutes, or until it's tender. Drain and set aside.

Put the chicken and egg into a bowl. Coat well. Coat the chicken in the cornstarch.

In a pan on medium heat, add enough oil to lightly cover the bottom. Cook the chicken on both sides until golden brown. Make sure the chicken is 165 degrees in the middle.

In the same pan, add the garlic, onions and ginger. Cook until golden. Put the soy sauce, rice vinegar, sugar and pepper flakes in the pan. Add the chicken back until the sauce coats everything. Add the broccoli and stir well. Serve over rice!

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Nini Nguyen

Nguyen is a veteran of season 16.

She's offering up a recipe that she used on this year's Top Chef All Stars L.A. in episode two.

Masa Ball Soup

2-3 pounds chicken with bone
3 stalks lemongrass
1 whole onion
6 kaffir lime leaves (if you have)
4-inch knob of ginger
4 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon salt
1 can coconut milk (full fat)

1 cup masa harina
1 teaspoon salt
1.5 teaspoon baking powder
4 large eggs
1/4 cup water
4 tablespoons melted coconut oil

2-inch ginger, thinly sliced
Lime wedges
Green chili
Green onions
Pulled chicken

Place all ingredients except the coconut milk and simmer for about 1.5 hours. In the last half hour add the coconut milk. Strain and pick chicken meat off bone.

Mix wet ingredients and dry ingredients in separate bowls and then combine. Let the dough chill in the fridge for about an hour or until dough is stiff. In a pot filled half way with boiling salted water, place masa balls in and simmer with the lid on for about 45 minutes to 1 hour.

Brian Malarkey

Malarkey was an early competitor on Top Chef from season three.

As of late, he said he's been obsessed with roasted chicken.

"It's the ultimate comfort food for me and my family, but waiting for it to roast is not always ideal," he explained. "So when the family's hungry, I use this 5-minute chicken recipe that is only 5 ingredients It is just as homey and wholesome, without the wait."

Crispy Skinned Pounded Chicken Breast in 5 minutes with Lemon Salsa Verde

4 each chicken breast with skin
3 each lemons
2 tablespoons capers
1/2 cup Extra Virgin Olive Oil
1 bunch Italian parsley, rough chop
salt and pepper
pan spray

2 Large saute pans
Medium mixing B=bowl
Tongs and spoon

*You may have to do this twice—2 breasts each time—as to not overcrowd the sauté pan.

Cover the chicken breasts with a kitchen towel and start pounding—you want to thin the breast out evenly so that it cooks very quickly giving it incredible texture and maximum juiciness. Season the pounded breast with salt and pepper.

Put one of the large sauté pans over high heat, add pan spray and the 4 breasts skin side down. Spray the bottom of the other large sauté pan and place on top of the breast. Now put something heavy on top of the sauté pan to weigh it down—the more weight the better (i.e. pot of water, bricks). Cook for 5 to 7 minutes or until the chicken is white on the side facing up. Flip the breast over and the skin should be crispy golden brown. Remove from heat and place onto a large platter or individual plates.

With a microplane, zest and remove the yellow from the lemons and put into the bowl. Next, remove the peel and segment the lemons (as seen on The Today Show) and add to the bowl. Add olive oil, parsley and capers. Season with salt and pepper and more lemon juice if you like. Now, spoon it onto your beautiful chicken breast!

Top Chef's Finalists Reveal What Really Goes On When Cameras Aren't Rolling

Here's what you need to know before watching the last episode.

After years of watching all-too-slickly produced 'drama' on reality TV, it seems all shows are met with an eye-roll: Suuuure, you didn't know what the ingredients were before cooking, and yet you made that perfectly plated, four-star-review-worthy dish. Yeah, okay, you were awake for two days straight during the BBQ challenge. But Top Chef's finalists want to set the record straight. All of those things really did happen. "It's one of the truest, real-time reality shows, and [that's why] so many professional chefs really respect it," said Shirley Chung, who faces off against Brooke Williamson in tonight's finale on Bravo.

Hours before the episode aired, the two got candid about what it's really like to compete &mdash and what you don't notice as you watch chefs go head-to-head.

1. Producers Check Their Luggage More Intensely Than A Disgruntled TSA Employee.

The entire time chefs are filming, they can't have contact with the outside world, and they can't bring in anything that'd help them research recipes. That means no cell phones, laptops, internet access &mdash even cookbooks are off-limits &mdash and producers go through every piece of luggage the contestants bring with them.

"They took my Apple watch too," Williamson said. She couldn't get it back until filming had wrapped.

2. The Best Way to Prep For the Show Involves Dumbbells, Not Cookbooks.

Contestants really aren't told what the challenges are ahead of time, and there's a very short window from when the chefs are told where the season will take place and when they're shipped off to start production, so no cookbook cram session can truly prepare them. They have to rely on their experience, Williamson said, but there is one critical way you can prepare: Get in shape, fast.

"It's very physical, because the hours are really long, and especially this season &mdash oh my god! &mdash it's unbelievable," Chung said.

She upped her gym routine, going from three workouts a week to six, and focused on a mix of weights, interval training, and ellipticals. Williamson got hooked on SoulCycle, taking spinning classes to strengthen her heart and boost her stamina, and ran regularly, mostly to clear her mind as she went into filming.

The Easy Weeknight Recipes Our Top 50 Chefs Actually Make at Home

We asked five chefs—all plucked from our 50 Best New Restaurant nominees—to share the simple but stellar recipes they actually make at home. In the mix: the easiest energy bars and a smoky, 45-minute ramen.

Practice it with us: Make a batch of these seed-and-nut-packed energy bars. Reach for one any time snack cravings strike. Repeat as often as necessary.

Note from the chef: “This is one of my mom’s hippie-ish recipes. The bars are great to have as a snack at the restaurant or on a car ride. I rationalize that since they have honey in them, they’re good for you. I’ll have a big plastic bag of them, and they just disappear. ” —Molly Mitchell, Rose’s Fine Food, Detroit

Check your authenticity meter at the door: This is the speediest, least traditional—and most fun—ramen ever invented. A cup of kimchi and smoked turkey wings are the shortcut to big flavor.

Note from the chef: “On nights off, I’ll make my version of ramen for the family. It evolved over time to be a mash-up of ingredients common to Japanese (hon-dashi), Korean (kimchi), and Southern (smoked turkey wings) cooking. I don’t use ramen noodles: Spaghetti actually holds up really well in the broth.” —Jesse Houston, Saltine, Jackson, MS

This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak, while grilled corn adds instant depth to the speedy salsa.

Note from the chef: “You don’t have to buy dry-aged Wagyu to have a good piece of meat! Just take a nice, flavorful cut and season it up. This dry rub is something I’ve been tinkering with since blackening was a craze back in the ’80s: It loves beef, and beef loves it back. Use it on ribs, skirt steak—even pork chops.” —Brian Luscher, Luscher’s Red Hots, Dallas

Puffed and pulverized wild rice is the new breadcrumb, coating any meaty white fish you like in a nutty, crispy exterior. The fish can be dredged and chilled up to an hour before cooking.

Note from the chef: “Every year during open-fishing season in Minnesota, we’d crust walleyes with crushed Ritz crackers and fry them—there’s still nothing better on the planet. But I love the nuttiness that the wild rice adds. Puff some extra wild rice for folding into cooked rice so you get those two textures.” —Gavin Kaysen, Spoon and Stable, Minneapolis

When apple season hits but peaches still linger at the market, it’s time for a standout condiment to round out a main course or dessert. Usher in fall with warm compote served atop vanilla ice cream.

Note from the chef: “I love the combination of spices in this compote, but if you don’t have these exact ones, just go with the flow of whatever you have in your house—and don’t be shy. You’ll be surprised how well the sweetness of the compote pairs with a rich, fatty meat like duck or pork.” —Annie Wayte, White Hart Inn, Salisbury, CT

Banana And Chocolate 'molehill Cake'

I am a huge fan of bananas and I love how well they go with chocolate. This cake has the right combination of flavors and I’m sure that all you chocolate lovers will give it your stamp of approval.

Cajun Spiced Salmon Recipe

This spicy Cajun salmon is wonderful when paired with a zippy red wine, such as a California Zinfandel.

Champagne-melon Soup With Lime Sorbet And Minted Raspberries Recipe

This delicious recipe Melon Soup with Lime Sorbet and Minted Raspberries spotlights Champagne! Perfect for Summer company.

Coq Au Vin Recipe

This classic Coq au Vin recipe features chicken marinated in a bold red wine.

Veal Marsala Recipe

This delicious recipe for Veal Marsala spotlights—you guessed it—Italian Marsala wine. You may also substitute chicken for the veal.

Strawberry-zinfandel Sorbet With Fresh Strawberries, Vanilla Ice Cream, And Black Pepper Recipe

This delicious dessert recipes features a fruity strawberry zinfandel with ice cream and black pepper. Sure to be a hit at your next summer gathering!

Orange-chocolate Angel Food Cake Recipe

This lower-fat angel food cake recipe is a perfect dessert to finish a summer meal.

Bittersweet Chocolate Tart With Chocolate Crust Recipe

Try this decadent dessert recipe for a bittersweet chocolate tart. Serve with whipped cream and fresh strawberries.

Triple Layer Chocolate Cake With Rich Chocolate Frosting Recipe

Frost this triple layer, old fashioned chocolate cake with a rich, easy chocolate frosting.

Classic Apple Pie Recipe

This delicious dessert recipe unravels the mystery of making the classic apple pie with a perfect crust.

Fresh Tangerine Granita Recipe

This easy recipe for fresh tangerine granita is the perfect dessert for a hot summer day. Enjoy as a non-dairy treat or pair up with ice cream.

Hawaiian Chocolate Brownies Recipe

These Hawaiian chocolate brownies are a decadent dessert full of coconut and macadamias.

Oatmeal Chocolate Chip Cookies Recipe

These easy-to-make oatmeal chocolate chip cookies add a bit of chewiness to the classic cookie. Take two of these and some vanilla bean ice cream--the perfect ice cream sandwich.

Orange Vanilla Custard Recipe

Pair this delicious dessert recipe for orange-vanilla custard with a light cookie and a sparkling wine.

Vanilla Bean Ice Cream Recipe

This recipe instructs you on how to make homemade vanilla bean ice cream. Pair with a classic apple pie, berries, or your favorite chocolate sauce.

Top Chef Season 18 episode 9 preview: Cookbook worthy recipes

Ready to turn the page on a new food challenge? On Top Chef Season 18 episode 9, the cheftestants need to be a teacher in this food adventure. Is there a way to blend old and new to create a new food trend?

According to Bravo, Top Chef Season 18 episode 9, &ldquoPortland-ia&rdquo features the following:

For this week&rsquos Quickfire Challenge, Fred Armisen and Carrie Brownstein from the hit comedy series &ldquoPortlandia&rdquo task the chefs with creating a dish using hipster ingredients using only old vintage appliances and equipment. For their Elimination Challenge, the chefs must develop and create a recipe fit for the home cook, and are surprised when unexpected guests show up to test their recipes. All-Star alumni and cookbook authors Dale Talde and Richard Blais join the judges&rsquo table to help decide which chef must pack their knives.

Looking at the Quickfire Challenge, this concept is something that home cooks should appreciate. Just because the hottest, trendiest gadget is on the shelf doesn&rsquot mean that the old school tool that grandma used is totally out of date. Sometimes the classics need their moment in the sun. Remember Paul Kahan has his original All-Clad pans that are decades old.

With the Elimination Challenge, this concept is much harder than it looks. Chefs are often quite creative in the kitchen, but recreating that dish is not always simple. Add into the mix, an amateur cook that needs to follow specific steps, that dish could be a recipe for disaster.

The key to this challenge will be keeping the dish&rsquos concept simple. It doesn&rsquot mean that the dish will be bland and boring. Instead, the recipe needs to easy to follow and easy to execute. The chef who can master those two concepts will move onto the next challenge.

After Sarah was eliminated during Restaurant Wars, the chefs might feel a little on edge. Although she had done well during the beginning of Top Chef Season 18, it will be interesting to see the momentum is changing, again. Could another favorite pack their knives in Portland-ia?

Here&rsquos how to watch Top Chef Season 18 episode 9.

Date: Thursday, May 27, 2021

Live Stream: Watch live on Fubo TV. Sign up now for a free seven-day trial. You can also watch on Bravo&rsquos website or app.

Wild Spring Foods

Spring has sprung once again in beautiful New England and that can only mean one thing. It's time to get outside, forage for local wild foods, and perhaps try a few new recipes! Three of our favorites are dandelion greens, asparagus and fiddleheads.

Fiddleheads have been part of traditional diets in Asia, Australia and New Zealand, as well as New England and Quebec for generations. Harvested in early spring in New England, young fiddleheads most often come from the Ostrich or Cinnamon variety of ferns and are available for only a short period of time in April and early May. It is best to .

Watch the video: THE BEST SEAFOOD VİDEOS. by chef faruk GEZEN (June 2022).


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