all the recipes
A delicate, lighter and more subtle version of the traditional ragù sauce that we are all familiar with like the heartier, heavier, redder and spicier “ragù bolognese” and you’ll understand why if you read ahead and if you venture to prepare this delight yourself ! It all begins with the meat,...
Leftovers, even when dried out and stale or overripe and mushy are ingredients with potential that can be transformed into nourishing treasures and I’m quite certain that after all the winter holidaying and feasting, that you too have all the ingredients handy for this custardy bread pudding, crunchy on the top and creamy on the bottom...
And all of this in under 60 minutes, with enough for this weekend’s dinner and also enough to store in jars in the refrigerator for another dinner or two, because this is a simplified version of a 6-hour «ragù alla bolognese» that uses only one type of meat this time, but still packs immense flavour because of...
It’s a rarity but a personal favorite ! You are all mostly familiar with tiropita (only cheese pie) and spanakopita (spinach & cheese pie) and perhaps kremidopita (onion & cheese pie) but PIPEROPITA (sweet peppers & cheese pie) exists too, even though I didn’t know it myself but my love for peppers has no limits and it was...
Here are little squares of nourishing morning comfort food with no need to add little side plates of butter and/or jam or anything else that is sweet and creamy, because these hearty and pre-filled dried fruits and nuts and seeds scones are all that you’ll need to get you through your day, at least until lunch time. I obviously know that...
I’ve always loved big stuffed mushrooms as appetizers, but they have to be warm and gooey (and not cold) so the idea here is to bake them inside a pastry shell, (even though upside-down mushroom caps are already shells) and to fill them up with creamy yet delicate creamy ingredients ! Of course, you’ll need the quite large mushrooms...
There is rarely a dip you can make that can be put together as rapidly and easily and since it’s New Year’s Eve very soon, here’s a last minute idea for something refreshing; the secret though is to let the delicate artichoke flavors shine through without overpowering them, so take it easy with the additions & best wishes for...
This one-casserole dish, that is started off on the stove top and finished up in the oven, celebrates a variety of mediterranean flavors such as oregano, lemon, onions, garlic and especially green peppers and the trick is to end up with crispy and juicy chicken thighs and firm (thus not mushy or sticky) flavorful rice pilaf, so follow my tips...
You know those Portuguese puff-pastry & sweetened custard tartlets that we all love and buy when we can find them, but never make at home ? Well maybe we all can all give it a try now finally ! I’m not saying that this is the traditional way, but it might be the only way to kindly & encouragingly nudge you into making them soon,...
Called “bamies latheres me domata” in Greek, which means oil-braised okra with tomatoes, it’s most often prepared as a summer vegetarian dish that I adore but rarely ever eat here in France; but since I’m heading to Montreal soon to see my family, I hope I can prepare this stew with my mom ! Okra, also called gumbo or...
A slightly spicy blend of ginger, garlic, cumin, coriander and allspice to accompany a creamed soup combination of roasted carrots, sweet potato, onions and citrus and topped with a tahini drizzle & roasted seeds, warming your bodies & souls in this chilly weather ! It’s a very Mediterranean version of a creamy and blended carrot...
Making a traditional walnut BAKLAVA even better is easier than you think because it’s all about the choice of the complementary flavors that will be added to accentuate and simultaneously brighten up this very sweet, buttery and crunchy holiday dessert ! It’s true that I do have a preference for hand-held or individual format...
A long time ago, I read a wonderful book given to me by a friend and in this book was a recipe from the 1900’s for a “groaning cake” to be prepared by a future mother when her first labor pangs appeared and completed and baked by the accompanying women; I hope my modern-day reinterpretation of this spicy, fruity, spongey and...
Fried fish evokes images and scents and thus memories of the summer season, alongside a bright sun, sandy beaches, crashing waves, warm breezes, clear and starry nights and easy-living and yet, anchovies are available all year long, so why not take advantage of this inexpensive delight all year long ? Anchovies, especially the smaller ones, are...
Moutabal is a Middle Eastern and more precisely a Levantine appetizer (Eastern Mediterranean and Western Asian region), made with roasted smoky eggplants, lemon juice, garlic, tahini, yogurt salt & pepper and nothing else ! I’ve tested different ratios of ingredients and have concluded that LESS IS MORE and I’ll explain...