Here is my authentic recipe for Provençal cod stew. It’s a simple, popular, family-style dish that I’ve always loved eating ever since I was a child. This cod stew is simmered with potatoes and ...
Flemish Beef Stew with Beer
Here’s the recipe for Flemish beer stew, which my brother and I made for a Christmas dinner. It took quite a bit of effort to prepare this delicious dish, with its mile-long list of ingredients 😅 But ...
Simple
J'ai reçu pour mon anniversaire, le livre "Simple" de Yotam Ottolenghi. J'ai pu depuis cuisiner quelques recettes de cet ouvrage, et je vais donc pouvoir vous le présenter ...
Green asparagus, Nordic beet carpaccio
I created this recipe for green asparagus and their "Nordic carpaccio" for a dinner party with friends. Everyone loved it, so I decided to post it on my favorite website 😊This appetizer is ...
Traditional Lamb Stew
Here is my recipe for traditional lamb stew, slow-cooked in a sauce made with herbs and tomatoes. I found it in the excellent book , which is a real treasure trove for lovers of Provençal cuisine. A ...
Lamb Curry with Coconut Milk
Want to try something different with lamb besides a roast? Then try my recipe for lamb curry with coconut milk—it’s bursting with flavor and color! This slow-simmered lamb curry will enchant your ...
Vegetarian Bourguignon
I discovered this recipe for Vegetable Bourguignon in an article in *Le Monde* dedicated to the book . Without trying to imitate beef bourguignon, this dish captures its flavors and rustic charm. But ...
Vegan Spaghetti Bolognese (with ragù)
I discovered this recipe for vegan spaghetti Bolognese (or "al ragù," as Italians call it) on Maya’s popular Instagram account, Fit Green Mind, which features many vegan recipes.The sauce ...
Garlic-flavored Tourain from the Southwest
Here is my recipe for garlic tourain, a delicious broth typical of southwestern France, commonly prepared in the Dordogne and Aquitaine regions.This traditional recipe requires a bit of ...
Provençal Beef Stew
The kids came home for the holidays, so I made them my mother’s famous Provençal beef stew. I use beef cheek for this dish, which I marinate the night before in an aromatic red wine broth. The next ...
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