all the recipes

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...

6 EGGS = 6 EGG YOLKS + 6 EGG WHITES = 6 PUDDINGS + 24 MERINGUES ! I recently showed you what to do with your leftover chocolate easter eggs by making large colorful meringues with them. Now I’m showing you how to make 2 easy desserts, but not using leftovers this time or to put it simply, by not having any leftover egg yolks nor egg...

"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...

"Are you a genuine APRIL DAY FOOL if you make your own sardines at home ... or just TOTALLY-BANANAS-CRAZY !?" Well, I’m not so sure. I made a small batch, starting with 1 kg of fresh sardines, cleaning them, salt-curing them for several days, then storing them in olive oil. The first time I tried this, I realized that...

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...

“PASTA E FAGIOLE” or as I prefer to call it, simply and modestly, PASTA & BEANS SOUP . . . because everything is translatable (or almost) and saying it in Italian doesn’t make it any fancier nor more authentic ! This is one comfort dish that my friend Tony (now living in New York but initially from Montreal and who...

What can you do with the rest of your chocolate easter eggs (if they’re candy-coated) or extra m&m’s (if you have some lying around) and egg whites (if you have some of those too, as I always do) ? Well, you can make COLORFUL & SPECKLED CHOCOLATE EGG MERINGUES that look like SEAGULL EGGS !!! The idea came to me...