all the recipes

Lamb belly, also known as breast of lamb, is rich and flavoursome, yet an underrated and thus inexpensive cut of lamb, due to its small size and higher fat content, yet providing excellent results when oven-roasted or barbecued with herbs, lemon and spices, if correctly prepared beforehand, so here’s a...

A modern reinterpretation of the famous Galician (north-western Spanish) and Portuguese tuna pie, prepared in a smaller hand-held individual format, called an empanada (like a turnover); combining a filling of cooked tuna, peppers, onions, tomatoes, olives and hard-boiled eggs and encased in crunchy flavourful pie crust. Historically the...

Here’s a clever and easy way to use up your salmon and/or mashed potatoes leftovers from a previous meal. Add a few extras for flavoring and texture, perhaps a little sauce and salad and the meal is ready ! The patties or fish cakes can be served as is, on plate for adults or even sandwiched in a bun for kids, using the same sauce and...

Here’s my 5th leg of lamb recipe for this year’s Catholic and Protestant Easter (in 7 days), Orthodox Easter (in 14 days), Jewish Passover (which begins in 4 days) and Muslim Ramadan (which began 10 days ago and will last another 19 days), because even when I erroneously think that my last recipe and method can be set in stone, it...

This lighter & brighter version of the traditional “FAKÈS” soup, which is usually both dense & heavy, quite brown in appearance (and in flavor) and laden with garlic, incorporates more of the other vegetables to give it brighter colors as well as flavors and lighten it all up ! I’m not saying that the...

Making TABBOULEH, despite the simplicity of its ingredients : parsley, mint, scallions, tomato & bulgur grains and the dressing, is a labor of love, because it requires such precise & time-consuming chopping, but what a joy it is when it’s ready and served alongside many summer dishes, which is why I’ve chosen to explain my way...

A simple and delightfully sweet and crispy cookie, that crossed the Mediterranean from Oran in Algeria to Sète (near Montpellier) in the south of France in the 70’s and whose official invention and evocative naming only came about at the end of the 90’s ! The French and/or Europeans who were born and raised in Algeria, until...

A pairing that occurred haphazardly because I happened to have all the ingredients on hand, combining the various textures and colors, as well as the delicate flavors, to create this particular loaf-shaped quiche; crunchy, buttery, creamy, yellow, pink and green ! I didn’t grow up eating salmon nor asparagus but living here in France...

Some people love CANNED SARDINES and some people hate them, even if they often appreciate their tinier anchovy cousins. And how about using sardines as a filling for puff-pastry appetizers, combined with pickled red onions, preserved lemon, capers, pickled green peppercorns and black olives and a few fresh herbs ? The combination...

Another PEAR dessert, yes again, or rather an assembly of poached pears, meringues, creamy whipped topping, pear & citrus syrup and a sprinkling of crunchy garnishes for a wintery PAVLOVA dessert and since it really isn’t strawberry season yet, and life has pushed us all to become more responsible, ecological and thrifty, despite what...

A perfectly shaped, not too soft, neither too firm, somewhat rustic and obviously delicious bun, can be easy to make if you correctly balance the liquid ingredients to the dry ingredients, so it’s easy to knead (several times) and if you give the buns the space they need to rise and to bake beautifully ! It’s all a question of...

My nextdoor neighbours are young girls, studying part-time and working part-time and they were sweet enough to knock on my door and hand me a big piece of a quiche like this. It was honest and comforting and delicious in its simplicity. Here’s how I think their version was put together and how I modified it slightly to remember their...

Spring festivities roast lamb leftovers can take a while to get through, so here’s an option to make a second dish with what’s left, after at least the 2nd day of enjoying the initial preparation, with a colorful Mediterranean twist ! Shepherd’s pie, as opposed to Cottage pie, is made with lamb or mutton, while the second...

… composed of a blend of dried aromatic herbs, onion and garlic powders, dried lemon zests and of course salt, ground green peppercorns and the most interesting secret ingredient of baking powder, for even crispier skin, all finely ground into a an herbal and zesty Mediterranean powder for dry-basting overnight before roasting. What is a...

Here’s a pizza experiment with mushrooms, maximizing the mushroom flavor of a predominantly mushroom pizza and obtaining a balance between the mushrooms, the tomato-less sauce, the cheeses and the dough, while using every part of the mushroom (the caps as well as the stems) to achieve this and using the oven-roasting juices of these same...