Succès praliné (praline meringue)Stewed apple (compote)You should not add raisins to recipes dry Split peas "à la française"Noisette butterFive hours poultryHow to prepare endives Norwegian tartinesRed rice pannequetsChicano burger

Welcome to cooking-ez

Are you looking for easy cooking? Simple recipes, fully explained? Then you're in the right place!

All the recipes you will find here have been devised for easy preparation: each step of each recipe is illustrated by a photo and detailed explanation, without unnecessary chefs' jargon.

The format (each recipe step = one large photo + explanation), is an important asset of, and I write the steps with great care, ensuring clear and simple to follow recipes, even for absolute beginners.

You will see that most recipes are quite straightforward, tested at home by me and presented with a maximum of detailed explanations.

To differentiate them, you will meet these small symbols:

  • : A video is included to show you a particular method or manoeuvre.
  • : This recipe entails a little more work, but nothing superhuman.
  • : This recipe has been commented on or discussed.

But this site is not just a simple list of recipes, you will also find advice, tips, tricks and many other things relevant to cooking.

Enjoy it, and "Bon appétit..."

See what you can do with it

Recipe of the week:

Viennese Shortbread

Viennese Shortbread

The Viennese shortbread, or "Spritz", are small shortbread cakes, with a light vanilla taste and covered with chocolate.

See the recipe

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Calendar of seasons

In June...

Just coming into season: Pears, Apple, Leek, Red onion, Aubergines (eggplants), Beetroot, Cabbage,
PearsAppleRed onionAubergines (eggplants)Beetroot

In season: Apricots, Green (fresh) almonds, Pineapples, Bananas, Cherries, Strawberries, Peas, Green beans, Courgette, Potatoes, Purple globe artichokes, Garlic, Tomato, Gherkins, Globe artichokes, Asparagus, Leaf beet (swiss chard), Carrots, Cauliflower, Cucumber, Morbier,

End of season for: Spinach, Red cabbage,
SpinachRed cabbage

Click on the pictures to watch the recipes.

Calendar of seasons

Latest comments

Cashew-nut and Parmesan biscuits
Cashew-nut and Parmesan biscuits
From Ali: I made these and was very excited, BUT. I found that they...
Cantucci di Prato
Cantucci di Prato
From Jh: You're welcome Lena!
Cantucci di Prato
Cantucci di Prato
From Lena: I made the 20 piece version and used cachou nuts because...
How to prepare fresh mushrooms
How to prepare fresh mushrooms
From Jh: If it's mushrooms coming from the shop, I agree with you....
How to prepare fresh mushrooms
How to prepare fresh mushrooms
From Dave: Mushrooms are highly absorbent, it was mentioned in your...
Yeast-based flaky dough (for croissants)
Yeast-based flaky dough (for croissants)
From Jh: It's 1 egg, or 50 gr, as you prefer to scale.
From Jh: If you're talking about Mirlitons ("Mirlons maybe?), it's a...
From Kate: Are these ingredients used in a pastry product named...

Blog articles

Divide and weigh dough into regular pieces
Divide and weigh dough into regular pieces: When you prepare dough for cupcakes in a pastry shop or...
How to sprinkle well?
How to sprinkle well?: When in a recipe you need to sprinkle something, that is to...
How to properly roll out a pie crust?
How to properly roll out a pie crust?: Very often in pastry making, you have to roll out a pastry...
Don't throw away your pizza crusts
Don't throw away your pizza crusts: You've probably already noticed that at the end of a pizza...
The long fermentation of bread
The long fermentation of bread: I had already told you in a previous article about the...
Sugar syrups
Sugar syrups: In cooking, and especially in pastry, we often use sugar...
The right bread knife
The right bread knife: We almost all have a bread knife in our kitchen, that is to...
Parmesan cheese crusts
Parmesan cheese crusts: If you use Parmesan cheese (Parmigiano Reggiano) in your...

What's news?

  • Each recipe lists the allergens that may be contained in the ingredients.
  • You can set your own prices for all ingredients, which will significantly refine the costing of all recipes on the site.
  • The blog posts are in a more mobile-friendly and fluid form.
  • Next new recipe will be on line on the 2023-06-11 it's:

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