The Grand Table

Recipes from Around the World

Egyptian Shakshuka
Poached eggs in a spicy tomato sauce

A classic Egyptian breakfast, and one we don't suggest skipping. The best part? It's really easy to prepare, makes enough for a brunch with six, and is unbelievable with crusty bread. Without a doubt, this Middle Eastern favorite is sure to be a winner.

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Spaghetti alle Vongole
(Linguine with clams & zucchini)

“This Italian dish is part of traditional Neapolitan cuisine. It is very popular throughout the Campania region and is also popular in Rome, and is certain to be popular with you.” – Manuel Marquez, Senior Executive Chef in Naples

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Sweet Lemon Scones
A delicious Scottish variation on the tradition  

We love this recipe for lemon scones. They’re delicious served right out of the oven, and pair well with jam, butter, or traditional clotted cream. Biting into a hot, freshly baked scone, it’s easy to see why this Scottish pastime has become a favorite treat the world over!

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Königsberger Klopse
The Traditional German Meatballs in Creamy Caper Sauce 

Königsberger Klopse began as a specialty from the once long-standing Prussian Empire. It was named after the city of Königsberg, then the capital of East Prussia; today known as Kaliningrad, Russia. While the dish is traditionally served with potatoes, the zesty ingredients, lemon, and capers seem strange in German food. Don't be deterred though, this dish is very common in Germany!

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Bea Tollman's Honeycomb Ice Cream
A Crunchy, Chewy (and Famous) Family Favorite

“My children say that this is my signature dessert, and it is now a Red Carnation institution. We come from a long line of sweet eaters and ice cream connoisseurs. One day early in my cooking career, I mixed the two when we opened the Blue Fox Restaurant at The Oxford Hotel in Johannesburg...” –Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels

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