all the recipes

Do you know exactly what is in your "HOTDOGS" ?! I DO . . . which is why I decided to make these little guys . . . even though it obviously takes some time, all good things do ! 3rd week of JULY, a time when barbecuing can safely begin and continue until AUGUST and maybe mid-SEPTEMBER, if you’re lucky. The...

One week ago today, marked the passing of my dear friends’ father. His initials are "P.K." (of course I called him “uncle” because that’s what Greek kids call their Greek friends’ fathers, blood-ties or not). I’d like to express my sincerest condolences to the family for their deep loss...

Dearest UNITED KINGDOM … What is this I hear ?! You want to leave US, your EU, your FAMILY, your NEIGHBORS, your CAMARADES ? your CLUB ? I’ve just made a batch of one your national dishes ?! Won’t you reconsider ? We all know that we can’t always get what we want all the time nor please everyone all at once. And sure,...

4 STRAWBERRY RECIPES, all starting with the same initial base of strawberries mixed with sugar and lemon wedges that you let rest for 18-24 hours … A transformation occurs and then you end up with a mixture of half solids and half liquid. Then everything is divided into 4 equal amounts of solids and 4 equal amounts of liquid...

Is it really SPRING season, with a maximum high of 12°C in the daytime and 3°C at night ?! I don’t know what the weather is like where you live but here the spring has turned back into winter once again ! Temperatures have dropped 10-15°C in 1 week and won’t be going much higher for the next few weeks. So it’s...

STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT !  STOP IT ! STOP IT ! STOP IT ! STOP IT ! STOP IT ! … sorry, but I needed to get that out of my system. Terrible and tragic and unforgiveable things...

BACK in response to POPULAR DEMAND … the less dense, less messy, lighter, neater and easier version of the CHERRY CLAFOUTIS ! Hundreds of you loved/liked this recipe I recently published on the social networks and many of you made it and sent me photos of your results (which I loved) so here’s a more precise and detailed...

This is not a summer BARBECUE recipe. It's an end of spring (waiting for the summer) recipe for a DEEP-FRYER on a BALCONY or TERRACE, with an extension cord ... (a bit like trying to pretend it was already warm & beautiful outside and we absolutely could & should cook outside) ... Well, you understand that I’m a...

ASPARAGUS are like OYSTERS, they’re better whole or as plain and as simple and transformed as little as possible ... BUT if your asparagus stalks are larger and less tender than the thinner and younger stalks, then you need to play around and try something new. In this case it’s OKAY to slice them into thin strips. People say...

2’s & ½’s . . .  2 cups, ½ cup, 2 tbsp, ½ tbsp, 2 tsp, ½ tsp . . . do you get it now ?! Don’t ask me why I got stuck on the numbers 2 and ½ in the measurements but this is what happens when you feel like making a “yeasted” cake instead of using baking powder or...

"GOAL !!!" . . .  9 HOURS to go until the 2016 UEFA EUROPEAN CHAMPIONSHIP SOCCER-FOOTBALL FINAL that will designate the winners ! Here in France, they’re chanting « Allez les Bleus» … in Portugal, they’ll be chanting their slogans too « a glorious past, a victorious...

"EVERYTHING WORTHWHILE TAKES TIME" . . .  even something with only 2 main ingredients and a few EXTRAS to make it SPECIAL … like when you make EGGS ! I REALLY BELIEVE that STRAWBERRIES that you just let SIT in a MIXTURE of SUGAR & CITRUS JUICE can indeed make life easier & better-tasting and gives you free...

RAIN, RAIN, and again more RAIN ! . . .  If it was sunny, I’d be sharing recipes about barbecues, planchas, grilled sausages, roasted vegetables & meats & seafood, fruity pies & desserts, condiments for hotdogs and hamburgers and all that picnic stuff … but it hasn’t stopped raining for weeks...

There’s been a lot of talk about “MISO-BUTTER” lately … MISO-what ? WHAT-butter ?! Here’s the story: several years ago, chef David Chang from the Momofuku restaurant in New York came up with this rather Japanese approach to asparagus. Roast the asparagus, place it on top of a miso paste & butter sauce...

"THIS IS THE BEST ACCIDENTAL RECIPE THAT HAS EVER HAPPENED TO ME ! ". . . and here’s the story : One evening, I was testing different batters for coating and frying fish (for a fish & chips recipe) using different combinations of flour, fermented milks, beer, etc. and I left the extra leftover batters in bowls on the...