Cooking-ez.com

1,184 easy and fully explained recipes, with 20,688 photos and 77 videos

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:

Cauliflower, red bean and avocado salad

This combination of crunchy (raw cauliflower) and soft textures (red beans and avocado), in a rémoulade dressing with fresh herbs, makes a simple yet delicious salad.

See the recipe

My EZ Cooking

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Have your personal recipe binder
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Calendar of seasons

In April...

Just coming into season: Pineapples, Spinach, Leek, Garlic, Globe artichokes, Aubergines (eggplants), Carrots, Cabbage,

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

End of season for: Oranges, Red cabbage,

Click on the pictures to watch the recipes.

Calendar of seasons

New recipes

Latest comments

From Ziba souleymane: Comment cuire une pâte sans eau
From Jh: Yes, you can.
From Horacio: Same as frangipane is almond cream + custard, do you think...
From Sumaria: When icook they turn green a little
From Frey: Last time I did my bread with Bertinet's method, my...
From Jh: You can, it's gonna be a bit long, and a bit tiring too,...
From Frey: Merci JH!I come with another question; instead of using a...
From Jh: Which kind of oven?

Your recipes (upload ?)

From Henrietta: Une petite entrée bien sympathique
From Jacques: Speculoos
From Maclow35350: Terrine à l'ail
From Sofi63200: Chouquettes de Gruyère France
From BiLL2oo0: Soupe à l'orge et bavette
From Jacques: Crêpes au soufflé-mandarine
From Thierry Cottineau: Pizza moelleuse
From Chris83240: Pommes de terre et carottes roties au four

The blog

Stand mixer tools: Whether we call it a stand mixer, food processor, or simply...
The 3 essential knives: You must have heard a chef or cook say: "There’s no good...
Using stretch food film effectively: Maybe you use food film in your own kitchen. You know, the...
The mock CAP baker's certificate exam: The next instalment in my life as an apprentice baker at...
Rosemary in recipes: Rosemary, as I’m sure you know, is a culinary herb:...
The Holy Grail of French bakers: While browsing through the recipes on this site, you may...
Is it really necessary to cream egg yolks?: Let’s try and answer a question that crops up in cookery...
Egg yolks and caster sugar: We often come across recipes where we need to mix egg yolks...

What's news?

Each recipe offers a button "I think to do it" and another "I made it", with a presentation of the number of clicks on each option.
When you hover over a link to another recipe, product, utensil etc. you will see a photo of the subject of this link.
The cookie consent procedure, to comply with the European GDPR, is improved, clearer, simpler, with integrated information links and buttons.
Next new recipe will be on line on the 2021-04-25

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