The only problem with these quenelles au gratin with tomato sauce is that there’s never enough! Once you start tasting them, you can’t stop… this dish is simply irresistible, and at the same time ...
Oriental-style chicken meatballs with sumac sauce
To create this recipe for Middle Eastern-style chicken meatballs with sumac sauce, I drew heavily on the magnificent and challenging book . Are these meatballs difficult to make? Don’t be ...
Blackthorn Wine
If you’d like to serve something other than store-bought spirits as an aperitif, this “vin de buisson” (also known as “vin d’épine”) is perfect for you! Here’s the recipe, just as my father makes it ...
Crispy Satay Sauce
Satay sauce is a condiment originating in Southeast Asia, made with local spices and seasonings, as well as roasted peanuts. It gets its name from the popular skewered meat dish in that region, which ...
Risotto with leeks, sheep's milk cheese, and olives
As a huge fan of Italian cuisine, I couldn’t pass up the chance to make one of its signature dishes! So here’s my take on a risotto with leeks, sheep’s milk cheese, and green olives. This dish is ...
Vegetarian Spinach and Lamb Brick
I created this recipe for a vegetarian spinach and sheep’s milk brick pastry so you can enjoy the taste of a brick pastry without using tuna or meat, as is often the case. With eggs and cheese ...
Bayonne ham rolls with cream cheese and herbs
These delicious rolls made with Bayonne ham, cream cheese, and herbs let you prepare a high-quality appetizer without spending too much time on it, since this recipe requires no cooking. These raw ham ...
Pear and Pumpkin Seed Clafoutis
To add a special touch to a family meal, I recently made this recipe for pear and pumpkin seed clafoutis.I drew inspiration from the recipe in the excellent book , with a few tweaks to the ...
Mango and avocado carpaccio with baby spinach
This mango and avocado carpaccio with baby spinach is an original and visually stunning appetizer. The plate is beautiful and bursting with color! But when you taste it, it’s also a surprising and ...
Confit duck parmentier with chestnuts and porcini mushrooms
As a true native of Toulouse, I’d been wanting to make my own duck Parmentier for quite some time. I’d already had the chance to enjoy this dish at a restaurant, and it had left a lasting impression ...
- « Go to Previous Page
- Page 1
- Interim pages omitted …
- Page 15
- Page 16
- Page 17
- Page 18
- Page 19
- Interim pages omitted …
- Page 33
- Go to Next Page »
End of content
End of content













Follow us on social media