Max Waenerlund

Max Waenerlund

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Step by Step: Making Duck Breast Prosciutto

Recipe courtesy of Chef Roberto Leoci Photography by Chia Chong Styled by Libbie Summers, Katherine Sandoz and Brooke Atwood Shot on location at Meddin Studios Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery.

Learn to make this sour-sweet stew made with pomegranates and walnuts.

Fesenjoon (Pomegranate, Walnut and Duck Stew). Sour-sweet stew made with pomegranates and walnuts. Duck legs (or chicken). This Persian stew is worth the wait.