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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.

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Recipe of the week:

Raisin breads (pains aux raisins)

Raisin breads (pains aux raisins)

Raisin breads (pains aux raisins) are one of the three viennoiseries found in all good French bakeries, along with croissants and pains au chocolat.

It is a delicate roll of yeast-based flaky dough (the dough of croissants) filled with custard and raisins.

See the recipe

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Calendar of seasons

In December...

Just coming into season: Cabbage, Pumpkins,

In season: Walnuts, Oranges, Grapefruit, Apple, Kiwi, Mandarins, Pineapples, Bananas, Chestnuts, Japanese chestnut pumpkin (Potimarron), Leek, Beetroot, Celeriac, Brussels sprouts, Mont-d'Or,
WalnutsOrangesGrapefruitAppleKiwi

End of season for: Pears, Red cabbage, Morbier,
PearsRed cabbageMorbier

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 Bryan: ? Is there a total of 100 g of eggs in this recipe - 2...
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Materiel
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How to cook Morteau sausage well
From Jh: You can't, skin or not doesn't change the salty level. Are...
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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...
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Pistachio shortbread biscuits
Pistachio shortbread biscuits
From Jen: So tasty, yet so easy to make. Thank for this recipe!
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Spinach and ricotta ravioli
Spinach and ricotta ravioli
From Pattie: How can I make mackerel fish tasty, it is good for my heart.
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How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
From Jh: Maybe you made a mistake when weighing, if your dough is...
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How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
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Blog articles

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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...
Shall I take the tops off?
Shall I take the tops off?: If you buy your vegetables at the market, at a farmer's...

What's news?

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