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Master Chef Franco Lania

My Gazpacho Soup

Franco Lania | Posted 07.22.2014 | Taste
Franco Lania

This recipe offers the perfect opportunity to enjoy those succulent sun-kissed tomatoes.

How To Make Italian Easter Bread

Franco Lania | Posted 06.14.2014 | Taste
Franco Lania

Easter gives us a wonderful reason to make festive bread like this.

Super Bowl Sunday Lobster Dip

Franco Lania | Posted 03.31.2014 | Taste
Franco Lania

This lobster dip will satisfy the "bowl" aspect of this time honored championship game.

Homage To Ingredients

Franco Lania | Posted 01.24.2014 | Food
Franco Lania

Appreciate a ripe tomato, carrot, or cucumber. Smell a bouquet of freshly picked basil.

Thanksgiving Turkey: Arborio Rice Stuffing

Franco Lania | Posted 01.25.2014 | Taste
Franco Lania

A good indication to check if the turkey is done, is to pierce the thickest part of the breast and the leg joint with the point of a knife.

Cooking at Sea! Employment of Cruise Line Chefs

Franco Lania | Posted 11.11.2013 | Taste
Franco Lania

For a number of years, I worked aboard cruise ships. I enjoyed visiting exciting ports of call, broadening my horizons and making lasting friendships, while honing my skills as a chef. I'm often asked by cooks, "How can I get a job on a cruise ship, and what it is like to work on one?"

King of the Fall Harvest and Pumpkin Mousse Pie!

Franco Lania | Posted 12.11.2013 | Taste
Franco Lania

This brilliant change of season brings with it an array of different foods. These provisions of nature are as awe-inspiring and varied as the daily changing kaleidoscope of autumn's leaves.

Historic Fort Omaha Turned Culinary School

Franco Lania | Posted 12.03.2013 | Taste
Franco Lania

When I set out for Omaha, Nebraska for a cooking event at the Institute for the Culinary Arts, I was planning to share my wisdom to the students. I was the one, however, who received quite an education, steeped in American history.