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RICARDO Magazine 2026 Vol 25 No 1
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About
The magic of the holidays with the latest issue of RICARDO Magazine
During the holidays, we tend to stick to our classics like turkey and meat pies, but that doesn’t mean we don’t enjoy reinventing them. In this issue, we join our test kitchen chefs for dinner, answer the age-old question: “What should I bring?”, as well as baking festive cookies and hosting friends for a small dinner party.
Specifications
Also in this issue:
- LA CUISINE D’ISABELLE: BEHIND THE SCENES Even with her book now in her hands, Isabelle can’t help but pinch herself still. After 25 years working in the restaurant industry, the chef and host of La cuisine d’Isabelle et Ricardo has achieved one of her biggest dreams: releasing her very own cookbook.
- THE BEST CHICKEN LIVER MOUSSE On the menu for your holiday happy hour: a homemade chicken liver mousse that will be a hit with all your guests. Enjoy it simply with croutons to appreciate its creamy texture and delicate taste. This recipe is easy to make and delivers a result that rivals the finest artisanal charcuterie.
- HOMEMADE BUTTER Making your own butter is easier to do than you may think and is absolutely delicious. This recipe yields a cultured butter with complex aromas and a tangy flavour from the short fermentation of the cream and yogurt. Tastes great on a slice of bread.
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