Latest Articles
How to make Millefeuille with diplomatic cream
Hello, food enthusiasts! I’m Mark Zoch, your friendly guide from The Dinner Dude. Today, let’s take a journey into the world of French desserts, specifically one close to my heart…
How to Salad with ginger caramel decorations
Hi there, I’m Mark Zoch, your friendly neighborhood foodie from The Dinner Dude, and today we’re diving into a salad like no other. It’s my pleasure to share with you…
How to make Escarole with Pine Nuts, Raisins and Olives
Hello there, I’m Mark Zoch, the man behind The Dinner Dude. I’m genuinely thrilled to share with you today a dish that I’ve been loving lately: Escarole with Pine Nuts,…
How to make Eggplant Parmigiana Tower
Hello, fellow food lovers! It’s Mark Zoch from The Dinner Dude, and today I’m thrilled to share my latest culinary adventure with you. We’re going to explore the delightful world…
How to make Chestnut Crepes with Pumpkin and Mushrooms
Hello, culinary explorers! It’s Mark Zoch, your trusted Dinner Dude. Today, I’m excited to share a dish that’s a celebration of autumn flavors – Chestnut Crepes with Pumpkin and Mushrooms….
How to make Risotto with Nero DAvola wine
Hello, fellow food enthusiasts! It’s Mark Zoch here, your go-to Dinner Dude. Today, I’m thrilled to share a dish that’s close to my heart – Risotto with Nero DAvola wine….
How to make Ravioli with tuscan kale, potatoes and grana
Hello there! I’m Mark Zoch, your friendly neighborhood Dinner Dude. Today, I’m back to share a hearty and healthy dish that’s been a personal favorite of mine for quite some…
How to make Cucumber flower with cream cheese and rasperries
Greetings, fellow culinary enthusiasts! I’m Mark Zoch, your go-to guide here at The Dinner Dude, and today, we’re embarking on a delightful journey of flavors and textures. On our menu…
How to make Hummus with tahini sauce and mint scent
Hello everyone! It’s Mark Zoch from The Dinner Dude here. If you’ve been following my culinary journey, you already know how much I love experimenting with flavors. Today, I’m thrilled…
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