Latest Articles
How to make Monkfish medallions in almonds and pistachio crust
Howdy everyone, it’s Mark Zoch here from The Dinner Dude, and today I’m going to share with you one of my favorite recipes – Monkfish medallions in almonds and pistachio…
Do mini fridges use a lot of electricity?
In discussions about energy efficiency and household appliances, the electricity consumption of mini fridges often raises questions among consumers. Assessing the impact of mini fridges on overall energy usage is…
How to make Seabass with orange and ginger sauce
Hey folks, it’s Mark here from The Dinner Dude coming at you with another mouthwatering recipe that will have your tastebuds singing! Today I’m going to walk you through how…
Do mini fridges keep food cold enough?
In the realm of kitchen appliances, the functionality of mini fridges has sparked inquiries about their ability to maintain food at ideal temperatures. So, Do mini fridges keep food cold…
How to make Risotto with Prawns and Franciacorta Rosé wine
Hey folks, it’s Mark here from The Dinner Dude and today I want to share one of my all-time favorite recipes – Risotto with Prawns and Franciacorta Rosé wine. This…
How to make Fresh tagliatelle with Bonito, prawns and basil cream
Hello food lovers, it’s me, Mark Zoch from The Dinner Dude! Today, I am excited to bring you one of my favorite dishes – Fresh Tagliatelle with Bonito, Prawns and…
How to make Vol au Vent with Pink Sparkling Wine Sauce
Greetings, everyone! It’s me, Mark Zoch, from The Dinner Dude, and I’m absolutely thrilled to share this culinary journey with you today. We’re going to dive into the realm of…
A Culinary Adventure with Mark Zoch: Citrus Scented Scallops with Pomegranate Grains
Hello there, fellow food lovers! I’m Mark Zoch, your friendly guide through the mouthwatering world of gourmet cooking. Today, we’re going to delve into a recipe that’s close to my…
An Epicurean Delight: Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral
Hello, fellow food enthusiasts! It’s Mark Zoch here from The Dinner Dude, and today, I am thrilled to take you on a culinary journey, exploring a dish that has become…
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