Potimarron and Parmesan tartNormandy seafood stewPistachio "Financiers"Italian hot chocolate Confit of carrots with baconHarvest GratinLittle cakes with a chocolate and hazelnut centreApricot foolFruit saladAvocado with Tuna

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 cooking-ez.com, 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:

Cookies of the Camisards

Cookies of the Camisards

This recipe, very simple, of small cakes of the Cevennes with the flour of chestnut and oats, is always a delight.

See the recipe

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Calendar of seasons

In March...

Just coming into season: Pineapples, Aubergines (eggplants), Carrots, Cabbage, Morbier,
PineapplesAubergines (eggplants)Morbier

In season: Oranges, Grapefruit, Apple, Kiwi, Mandarins, Bananas, Leek, Endives (head of chicory), Beetroot, Brussels sprouts, Mont-d'Or,

End of season for: Celeriac, Red cabbage,
CeleriacRed cabbage

Click on the pictures to watch the recipes.

Calendar of seasons

Latest comments

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...
Yeast-based flaky dough (for croissants)
Yeast-based flaky dough (for croissants)
From Bryan: ? Is there a total of 100 g of eggs in this recipe - 2...
From Elena: Thank you for the tip!
How to cook Morteau sausage well
How to cook Morteau sausage well
From Jh: You can't, skin or not doesn't change the salty level. Are...
How to cook Morteau sausage well
How to cook Morteau sausage well
From Johnny: When I cook it skin on, it's so salty it's inedible. How do...
Pistachio shortbread biscuits
Pistachio shortbread biscuits
From Jen: So tasty, yet so easy to make. Thank for this recipe!

Blog articles

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...
The gelling agent in a cream
The gelling agent in a cream: If you start making a Bavarian cream for example, or any...
The preservation of bread
The preservation of bread: Eating fresh bread is always a delight, the crust crumbles...
Beans in primeur
Beans in primeur: As I write this, it is the beginning of the short season...
Celeriac soups and the 3rd ingredient
Celeriac soups and the 3rd ingredient: Do you like celeriac, a vegetable that is not always a big...
The delicious complexity of Jura wines
The delicious complexity of Jura wines: Do you know the wines of the Jura? Maybe not, it's a small...

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 2023-03-26

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