all the recipes
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...
Membrillo is a thickened and sliceable fruit paste, to accompany cheese platters, prepared in autumn, almost always with quince, and sometimes with apples & pears and never, to my knowledge with strawberry tree berries, which grow in our garden, so I gave it a try ! The scientific name of the strawberry tree is ‘arbutus unedo’...
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,...
A simple, nourishing and vegetarian green and yellow soup that I started making last summer in Montreal (at my mother’s request), which is lightly spiced with cumin and coriander seeds and complemented with oregano, rosemary and parsley and brightened with fresh lemon juice, making it a great soup for all seasons ! I make a...
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...
Here’s a way to transform lean turkey breasts into flavorful and juicy sausages by incorporating eggplants and mushrooms. These ingredients help absorb added duck or goose fat, deepen the overall flavor, and improve the texture of the sausage. This approach is particularly useful for adapting recipes that use meats with lower fat...
An extremely simple spread that we’re often served when we’re out dining or on vacation but rarely make at home, so it’s easiness and the availability of its basic pantry ingredients mean that it’s time to make some at home ! The initial 5 ingredients which are canned sardines in oil, butter, lemon juice, salt and pepper...