Moinkballs were born on the American barbecue scene in the early 2000s. They broke through on forums like the Kansas City Barbeque Society (KCBS), where pitmasters shared their coolest recipes. The hype quickly spread to Europe, and now Moinkballs are the snack that elevates any barbecue. Everyone puts their own spin on them, but with this recipe, you can conjure up this legendary snack right on your own BBQ. The name is a contraction of: "Moo" (cow → beef) "Oink" (pig → po

A fresh, seasoned steak tartare made with tenderloin and various herbs, served with egg yolk cream. It's accompanied by a golden brown, crispy baked Pavé Potato, made with thin layers of potato for a rich, full flavor and savory bite. A Parmesan Tuille with Roquefort, pear, and duck mousse. A fresh, elegant starter with a beautiful balance between tender and crispy. Recipe for 6 people (Appetizer): Preparation time: Most of the time is spent preparing the Pavé Potatoes: • Pre

Braised pork shoulder in apple juice is a warm, aromatic stew in which pork shoulder—the marbled, juicy pork shoulder—is slowly cooked in unfermented apple juice. The juice acts as a braising liquid and gives the dish a refreshing sweet-and-sour depth that perfectly complements the creamy, fat-marbled meat. It's a quintessential comfort food dish for autumn and winter, served with parsnip purée, celeriac purée, mashed potatoes, or caramelized vegetables. In short: → A tender,

Pea soup, also known as snert, originated in Northern Europe and has evolved over the centuries into a typical Dutch dish. Snert is a traditional dish that has existed since the early 16th century. Originally, it was a cheap and nutritious meal for ordinary people, prepared with simple ingredients like dried peas, vegetables, and meat. Dutch snert evolved into a thick, hearty soup with distinctive ingredients like split peas, smoked sausage, and pork, which was slow-cooked an