all the recipes
Is a mediterranean dish something that is traditional and has a history or can it be something more international or simply basic (yet delicious) that is reinterpreted by a mediterranean person with mediterranean ways & tastes ? I’ll let you decide but It’s all about the strain, the extraction technique, the moisture control and...
The story of «horta» is essentially the story of Greek resilience, a culinary tradition born from the rugged mountains and the necessity of the seasons. While the word simply translates to "greens," it carries a weight of cultural identity that spans millennia, representing a deep, ancestral knowledge of the land. In Greece,...
On March 25th, Greeks worldwide gather around the "national meal", a storied trio of crispy bakaliaro and creamy skordalia and vibrant horta, celebrating a dual heritage : the 1821 War of Independence and the Feast of the Annunciation. This dual holiday always falls during Great Lent, a strict 40-day...
Experience a no-peel, zero-waste twist on the classic Spanish tapas dish: this high-crunch yet tender double-fried version comes with two updated sauces ! There’s something magical about waking up to market day in Paris, when the sounds of metal poles and the scents of olives, rotisserie meats, fresh fruits, herbs, and earthy vegetables...
Imagine a crunchy and fried exterior breadcrumb shell, that reveals, once you bite into it, a creamy, almost oozing center, made of a thickened béchamel sauce, dotted with pieces of fried ham and onion and cheese ! As you know, I’m often in Spain. The country makes me feel alive and connected to everything, because it truly is a...
This baking experiment is the ultimate Mediterranean "everything" cakey cookie with dried and candied fruits, a variety of nuts and seeds and a soft tahini-caramel center (and some chocolate chunks if you insist) & resinous masticha sugar glaze (if you feel like it) ! There are chewy cookies as well as crispy cookies but this is a...
These new croquettes, better called “croquetas de pollo asado y verduras” in spanish, captures that fleeting seasonal transition, where the comforting, marrow-deep warmth of winter meals meets the charred, crunchy and aromatic vibrancy of the coming summer ! Imagine a shell that shatters with a distinct, golden...
Patience is the defining ingredient of an authentic Mallorcan Ensaïmada. Hailing from Spain's Balearic Islands, this iconic spiral pastry transforms the most basic staples : flour, water, lard, sugar, eggs, and yeast, into an impossibly airy, delicate, and layered treat. Its history is as layered as its dough, with likely...
This recipe was crafted with meticulous care, patience, and great attention in order to recreate the chicken soup of my dreams: a delicately flavored dish that highlights a perfect balance between all the ingredients, especially the chicken, with an approach that uses every possible part to prepare the broth and soup as completely as possible, all...
After so many years of blogging, and going through old recipe scribblings, I was stunned that I had never published a “macaron” recipe, which is probably one of the desserts I made the most often, before even beginning the blog, so here it is, a greek version and it’s very surprisingly & pleasantly different & not that...
Imagine a shell that shatters with a distinct, golden crunch to reveal a center that doesn’t just sit there, it oozes. These aren’t just tuna pies; they are individual "vaults" or “parcels” of flavor designed to stand with the same architectural stature as the ancient storage jars they mimic. While a roast chicken...
The laminated “tsoureki” or “tsourekaki”, like a little brioche or ensaïmada, represents the fourth major evolution of my search for the ultimate Hellenic crumb. While rooted in the foundations of my 21st century tsoureki recipe (see that recipe and more detailed photos of the ingredients here), this version...
This recipe reimagines the classic French “ficelle” as a hearty, savory breakfast, lunch or snacking bread, with a generous filling of salty, smoked thick-cut bacon, soft-scrambled eggs, sharp cheddar and nutty gruyère, laminated directly into the dough, becoming a slender, high-impact loaf where every bite is a...
After holiday indulgences, it’s perhaps time to enjoy more vegetables again, like this spanish tapa (appetizer) and one of my favorite and probably the simplest preparation ever ! Over the years, I’ve focused on decreasing meat intake and I find myself always pairing their preparation with more and more vegetables or plant foods,...
Three textures : chewy, syrupy and crunchy reunited, to create a magical dessert option made in mostly Balkan villages for centuries, getting the household and its visiting guests through the winter months ! Spoon sweets are a type of sweet preserve that hold a special place in the tradition of hospitality across various regions,...