Cooking-ez.com

"Buttonhole" quail eggs

Alsatian-style salad

Artichoke hearts forestier

Avocado and smoked salmon terrine

Avocado with gravlax

Avocado with Sautéed Prawns

Avocado with Tuna

Beetroot and cream cheese verrines

Beetroot and fried chicken salad

Bread with Tomato

Broad bean salad with Parmesan

Cauliflower tabouleh

Celeriac Rémoulade

Celeriac soup with mustard

Cervelas salad

Chicken and Avocado Salad

Chicken club sandwich

Chickpea salad

Chinese Soup

Cocotte eggs with Comté

Corn salad with croutons

Courgette tart with mint

Crackers

Creamy Winter Vegetable Soup

Crème de foie gras

Crispy cheese parcels

Croque-monsieur

Crunchy Cauliflower Salad with Lemon

Crunchy salad

Crunchy spring salad

Crunchy verrines

Cubed salad

Cucumber and salmon salad

Dauphinoise potatoes with Serano ham

Du Barry soup

Eggs "en cocotte" with spinach

Eggs Benedict

Eggs en Cocotte à la Française

Eggs with mayonnaise

Endive and beer soup

Endive and walnut salad

Foie gras cured in salt

Foie gras fingers

Four-tier glasses

French bean salad with vinaigrette

French onion soup

Gougères

Greek salad

Green Piedmont Salad

Guacamole

Ham à la Russe

Ham spirals

Home-made terrine of foie gras

Houmous

Icelandic-style fish and vegetable pie

Italian toast

Late Winter Soup with Fresh Spinach

Lebanese Tabbouleh

Leek and potato soup

Leeks in vinaigrette

Lemony chicken and radish salad

Lentil and cold-meat salad

Light Broccoli Soup

Like a Boursin with garlic and herbs

Little vegetable omelettes

Mimosa eggs

Mixed salad

Mixed salad stack

Mixed tomato salad

Multicoloured cucumber-tomato salad

Mushroom velouté

Olive twists

Pan bagnat

Pesto crackers

Piedmont salad

Poivrade Artichoke Salad

Potimarron and celeriac autumn soup

Potimarron and leek soup

Prawn salad with a crunch

Pumpkin (or potimarron) soup

Purée of Jerusalem artichokes with foie gras

Quail egg canapés

Quick courgette soup with cheese

Ramekins of duchess potatoes

Raw beetroot mousse with walnuts

Raw beetroot salad

Red cabbage salad with chives

Salade Niçoise

Salmon and spinach quiche

Savoury mini-madeleines with 2 cheeses

Scandinavian cocktail

Sesame fried scampi

Small cheese and bacon rolls

Small foie gras pasties

Smoked eggs

Smoked salmon sacristains

Smooth mixed vegetable soup

Sorrel soup

Surprise eggs

Terrine of foie gras

The total turnip

Tomato and courgette tart

Tomato and cream cheese terrine

Tomato tart

Tomato tatin

Tomatoes Macédoine

Turnip and sesame puree (tahina) soup

Valay salad

Vegetable rosette tart

Vegetable tartare

Verrine of avocado mousse and crab

Vol-au-vent

Warm broccoli and Tuna Salad

Warm chicken salad

Warm lentil salad

Warm salad of potatoes and purple artichokes

Warm scallop and cabbage salad

White asparagus salad

"Land and sea" kebabs

Baked salmon fillet

Canapés of red mullet with poppy seeds

Chilli langoustines

Cod loin with saffron

Crab Cakes

Cretan-style salmon

Crispy prawn rolls

Crunchy little pieces of fish

Crusty cockle tart

Curried tuna cubes

Fillet of pollack cooked in two stages

Fillets of sole Dieppoise

Fillets of sole meunière

Firied fillet of sea bream with polenta

Fish fillet in express cooking envelope

Fish fillet with preserved lemons

Fish in a salt crust

Fish in a seed crust

Fish in a sesame crust

Fish in white wine

Fish Mousselines

Fish petals, vegetables julienne, and beurre blanc

Fisherman's Ragout

Gravlax

Grilled fillet of salmon with corn salad cream

Koulibiak in pie dish

Langoustine and leek tarts

Langoustine gratin

Langoustine sabayon tart

Lobster Thermidor

Mackerel Fillets in White Wine

Marinated tuna with herbs

Mussels marinière

Nicholas's fish

Pan-fried salmon with white cabbage

Pan-fried scallops and chanterelles with Noilly Prat sauce

Parcels of fish fillet in spinach

Pollack fillet baked with rice and vegetables.

Quick prawn curry

Red mullet fillets in a quick marinade

Red mullet fillets with a reduced white-wine sauce

Red sea bream fillets in a soy-sauce marinade

Rolls of fish in smoked ham

Rosemary steamed fish

Salmon "en papillote" with small vegetables

Salmon chard rolls

Salmon marinated like herring

Salmon rillettes

Salmon with sorrel

Scallops with cabbage julienne

Scallops with crunchy vegetables and wine sabayon

Scallops with fondue of leeks

Scallops with green asparagus tips and parmesan

Sea bass with coriander cream en papillote

Seafood feuillantines

Seared tuna with lemon and lime

Spaghetti with mussels and basil

Spicy seafood plancha

Stock-pot fish

Summer Salmon Blanquette

Tagliatelle with cockles

Tahitian style fish

Tender tuna

Turban of sole with langoustines

African style chicken

Beef braised in reduced red wine

Beef Wellington

Blanquette of veal

Boeuf (beef) bourguignon

Carbonnade

Chicken breasts in a potato crust

Chicken breasts with tarragon

Chinese style chicken

Confit of carrots with bacon

Coq au vin

Cured Pork Belly With Lentils

Escalope of veal in a cream sauce

Express chilli con carne

Filet mignon with mustard and tarragon sauce

Fillet of beef in a rosemary crust

Five hours poultry

Hamburgers

Involtini-Style Filet Mignon

Involtinis

Larded pork tenderloin

Lille style chicken

Loin of pork with herbs and julienne vegetables

Melt-in-the mouth meat and vegetables in a sealed casserole

Mexican-style pork medallions

Morteau sausage

Morteau sausage "crisps"

Pan-fried chicken breast on mozzarella

Pâté de campagne

Paté en croute (terrine in a pie crust)

Pork chops in the oven

Pork chops with a duo of brassicas

Pork Chops with Rosemary

Pork medallions with "full" turnips

Potted meat (rillettes)

Quick chicken curry

Rabbit civet

Rabbit civet "à la normande"

Rabbit terrine

Rabbit with mustard

Rillons de Tours

Roast beef "like they do it in Santa Fe"

Roast pork with sage, cooked in a bag.

Saltimbocca

Sausage and lentils "en cocotte"

Seven-hour lamb

Spring veal sauté

Steak burger topped with egg

Tomato meat balls

Tournedos Rossini

Two-stage beef chuck

Veal Chop With Assortment of Vegetables

Wiener Schnitzel

"Day After Pork Belly" Soup

"Oeufs rabattus" with leeks

Algerian brik rolls

Aligot

Artichokes with beef

Avengers' potatoes

Bacon and cabbage omelette

Baked Camembert with Walnuts

Baked leek and Camembert slices

Baked Mont d'Or with diced mixed vegetables

Baked potoatoes with herb butter or cream

Beans with tomatoes

Big knife-cut chips (French fries)

Breton galettes (pancakes)

Breton leek and mushroom tart

Breton Pie

Breton Sandwich

Broccoli savoury custard

Cabbage julienne with ham

Cassoulet

Cauliflower curry

Celeriac and mushroom gratin

Cheese Soufflé

Cheese tart

Chicken and mushroom brik rolls

Chicken and mushroom pie

Chicken pie

Chicken with rice and leeks

Comtoise stuffed tomatoes

Comtoise tart for Seàn

Country vegetable soup

Courgettes (zuchinis)

Couscous

Crab and smoked salmon club sandwiches

Creamy risotto with diced vegetables and flax seeds

Creamy risotto with vegetables

Creamy spinach and potato gratin

Crispy potato and mushroom brik rolls

Crispy potato galette with leeks

Crispy rolls with chicken and leek

Crispy smoked salmon and herb rolls

Crispy spinach rolls

Croque-monsieur complet

Croque-monsieur gourmand

Curried prawn risotto

Duck Parmentier

Eggs Comtoise

Eggs in brioche nests

Eggs in tomato shells

Eggs meurette

Eggs with tomatoes and courgettes

Endive gratin with cancoillotte

Endives

Endives "bonne femme"

Express sauerkraut

Feta and spinach brik pie

Filo leeks and cheese tart

Flamiche

French toast "cordon bleu"

French-style peas

Fresh spinach with cream

Fried bread with leek and poached egg

Fried egg in bread

Fried eggs with tomatoes

Fried rillettes

Gisèle's Pasties

Grated potato cakes

Gratin Dauphinois

Gratin du Nord

Gratin of chicken with rice and sautéed mushrooms

Gratin of Endives with Mont d'Or

Gratin of purple artichokes

Gratin slices with spinach

Green asparagus omelette

Green beans with tomatoes

Grilled cheese

Hachis parmentier : meat with mashed potato and cheese

Ham "friand" pie

Ham pasta bake

Harvest Gratin

Home-made potato crisps

Hot box cheese

Hotpot my grandmother's way

Individual creamy endive gratins

Italian style gratin

Kérinou slices

Layered Leek and Egg Gratin

Leek and artichoke tart à la piémontaise

Leek and fresh tuna tart

Leek and Mimolette tart

Leek and tuna loaf

Maroilles cheese quiche

Mediterranean toast

Melting Epoisses on toast

Montbenoit's canapés

Morel risotto with Vin Jaune and Mont d'Or

Moussaka

Mushroom and artichoke omelette

Mushroom buckwheat pancakes

Mushroom Pancakes au Gratin

Mushrooms on toast, French style

Nanou's tuna tart

New York style pasta

Oven omelette

Oven-roasted Sprouts

Oxtail Parmentier

Pasta with green asparagus

Pasta with mushrooms

Pasta with pesto and preserved tomatoes

Penne with Mushrooms

Penne with purple artichokes

Pissaladière with puff pastry

Polenta with spinach and soft-poached egg

Pollack Parmentier

Potato and broccoli gratin

Potato and two ham gratin

Potato gratin

Potato Waffles with Smoked Salmon

Potato wallets

Potatoes with smoked salmon

Potimarron (chestnut pumpkin) "au gratin"

Potimarron braised in meat jus

Purple artichokes braised in white wine

Quartet of brassicas with cream

Quiche Lorraine

Quick stuffed courgettes

Rata-tart

Ratatouille

Ratatouille confite

Real home-made chips*

Red rice pannequets

Rice and peas

Rillettes stuffed mushrooms

Roasted Cauliflower

Röstis

Rustic chicken and mushroom pie

Salmon and Spinach Gratin

Salt cod brandade

Sarladaise potatoes

Sausage buckwheat pancakes

Sausage in brioche

Sausage mushroom and cheese crumble

Sausage with duchess potatoes and a Mont d'Or fondue

Sausages with baked beans, French style

Sautéd broccoli with ham

Sautéd mushrooms with spring onions and cured ham

Sautéed green vegetables

Sautéed Green Vegetables

Scallop and leek pancakes

Scrambled eggs with butter-fried bread and fresh spinach

Seafood sauerkraut

Shallot confit tart

Sliced cauliflower with 3 cheeses

Sliced chicken with mushrooms and broccoli

Small ratatouille with

Soufflée omelette with cheese

Spaghetti Bolognese

Spaghetti Carbonara

Spaghetti with mushrooms

Spaghetti with smoked salmon

Spinach and Comté Loaf

Spinach and hard-boiled egg gratin

Spinach and ricotta ravioli

Spinach brik parcels

Spinach Croque-monsieur

Spinach Omelette

Spinach on toast with bechamel

Steamed leeks with morel sabayon

Stuffed artichokes au gratin

Stuffed cabbage leaves

Stuffed Mushrooms

Stuffed pumpkin gratin

Stuffed tomatoes and courgettes

Summery cheese on toast

Sunday night pasta

Surf and turf club sandwich

Tagliatelle and courgette spaghetti, carbonara style

Tartiflette

Tartine du pêcheur

Thaï rice with small vegetables

Thin endive tart

Tomato feuilleté with pesto

Tomato omelette

Tomatoes Provençal

Triple-Cheese Pumpkin Gratin

Truffade

Upside-down Parmentier

Vegetable clafoutis

Vegetable pie

Warm autumn salad

Warm cauliflower salad with two cheeses

Warm Leek and Potato Salad

Welsh (French Welsh Rarebit)

Winegrowers' sausage casserole

Winemaker's toast

"BN style" chocolate-filled biscuits

4 pears salad with vanilla

Almond mug cake for Mary

Almond tuiles

Amaretti

Amiens macaroons

Apple amandine tarts from Brélès

Apple and almond gratin

Apple and Blackcurrant Brioche Pies

Apple and pear tart

Apple Batter Puddings

Apple charlotte with toasted brioche

Apple crisps

Apple Pie

Apple semelles (flat apple tarts)

Apple Strudel

Apple Tatin Terrine

Apricot and almond cream tart

Apricot blancmange

Apricot fool

Arizona cupcakes

Arlesian Biscuits

Baked Alaska

Baked apples from St Aubin le Vertueux

Belle-helene in a glass

Black Forest gateau

Blackcurrant sorbet for Edith

Blackcurrant, vanilla and lime verrine

Blackcurrant-almond muffins

Bonnevaux apple tart

Bounty-style tart for Alison

Brioche galette

Brioche slices with almond cream

Brioche Tatin

Buckwheat almond biscuits

Calissons

Candied grapefruit peel

Cannelés

Caramel rice pudding

Caramelised apple pie

Caramelized brioche with pear and kiwi

Caribbean upside-down cake

Chaud-froid of grapefruit, pineapple and lime custard

Checkerboard biscuits

Cherry and pistachio tarts

Cherry clafoutis

Chestnut cake

Chestnut Fudge Cupcakes

Chestnut moelleux

Chinois

Chocolate almond cookies

Chocolate and matcha tea biscuits

Chocolate and vanilla crème brûlée

Chocolate cake

Chocolate cream

Chocolate cream with a crunch, irish coffee mousse

Chocolate eclairs

Chocolate madeleines

Chocolate mousse

Chocolate mousse with hazelnuts

Chocolate muffins

Chocolate mug cake

Chocolate tart

Chocolate thins with toasted nuts

Chocolate Truffles

Chouquettes

Cigarettes Russes (Piroulines)

Clafoutis "Marie-Antoinette"

Clementine sorbet

Cochelin d'Evreux

Coconut rocks

Coconut tuiles

Coconut-vanilla cream for Elsa

Corsican tarts

Coupe Augustin

Crème brulée

Crème caramel

Crêpes Suzette

Crust for tea

Crusty pistachio, almond and apricot flan

Elsa's Comtoise galette

Epiphany galette

Eton mess

European glass

Exotic fruit tart

Express apple tart

Fillings for macaroons

Financiers

Finger biscuits

Flaked almond tart

Flambéd bananas

Flognarde

Fraisier (French strawberry cake)

Framboisier

French custard tart

French Family Cake

Fresh fruit in sabayon

Fresh mint ice-cream

Frozen Nougat

Fruit crumble

Fruit salad

Galette Charentaise

Gâteau Basque

Gâteau Breton (Brittany butter cake)

Gâteau Nantais

Gingerbread

Grandma Solange's biscuits

Half-cooked chocolate cake with raspberry coulis

Household cake (Gâteau de ménage)

Ice-cream Vacherin

Individual charlottes with morello cherries

Jam doughnuts

Kouing-aman

Kouing-aman brioche

Lemon creams

Lemon Meringue Pie Verrines

Lemon Tart / Meringue Pie

Liège waffles

Like Bounty

Linzer torte

Little apple turnovers with almonds and raisins

Little caramelized peach tarts

Little Christmas biscuits

Little lime tarts

Little vanilla, clementine and chestnut verrines

Macarons (the original French macaroons)

Melon with port sorbet

Meringues

Milk rolls

Millefeuille

Mini lemon millefeuilles

Mini palmiers

Minted Melon

Mirlitons

Moist cereal bars

Moist Lemon Cake

Nanou's chocolate cake

Nanterre brioche

New tiramisu

Nonettes

Norman flambéed apples

Nougat

Oat financiers for Louise

Oat shortbread biscuits

Oatmeal cake

Oaty walnut cake

Pain perdu

Pannacotta and blackcurrant crumble

Paris-Brest

Passion fruit jellies

Peach and blackcurrant coupe

Peach and green tea tart

Peach and mint salad

Peach and verbena feuilleté

Peach Melba

Pear and lime meringue pie

Pear charlotte

Pear sorbet

Pear tart with almond cream

Pear, grapefruit and pistachio tart

Pears and caramelised walnut samosas

Pears in red wine with blackcurrant

Pecan fruit rolls

Pets de nonne

Pink Reims biscuits

Pistachio "Financiers"

Pistachio custard tart

Pistachio ice cream

Pistachio madeleines

Pistachio panna cotta with custard

Pistachio shortbread biscuits

Pistachio tiramisu

Plain cake

Plum tart

Poire Belle Hélène

Praline rochers

Profiteroles

Provençal colombier for Pentecost

Prune Far

Puits d'amour

Quick bramble jelly

Quick orange marmalade

Quick Strawberry Millefeuille

Quince paste

Raspberry muffins

Raspberry sorbet

Rhubarb tart

Rice pudding (riz au lait)

Rice pudding with fruit and nuts

Rum babas

Saint Honoré cake

Santiago Cake

Sautéed pears with custard and orange syrup

Sicilian Epiphany Pie

Simple maple-syrup tart

Soft fruits in sabayon

St Tropez tart

Strawberries with mint and cream

Strawberry and rhubarb crumble

Strawberry Charlotte

Strawberry feuilleté

Strawberry sorbet

Strawberry tart

Strawberry Verveine Tart

Strawberry, kiwi and mascarpone verrines

Strawberry-mint sorbet

Succès praliné (praline meringue)

Sweet pancake rolls from Brittany

Tart Tatin

Tarte Jurassienne

Tatin apples with mascarpone cream

Tea and white chocolate biscuits

Tiramisu

Toasted almond cake

Toasted-flour biscuits

Toffee apple upside-down cake

Two-coloured chocolate-orange tart

Valay-Brest

Vanilla ice cream

Walnut short bread

Warm apple feuillantines

Yvetot Douillons

Ali Baba bread

Aperitif rolls

Bacon rolls

Benoîton

Brioche feuilletée (flaky brioche)

Burger buns

Chocolate rolls (petits pains)

Ciabatta

Classic French white bread

Cornmeal baps for Anne

Cretan Bread

Dipping bread with cheese

Flaky brownie brioche

Flaky chocolate brioche

Fougasse with bacon and Comté

Franche-Comté sticks

French baguettes

French croissants

Jura bread

Kugelhof for Nanou

Leavened bread

Loaf for "les filles'"

Lumberjack turnovers

Mini apricot and pistachio brioches

Mixed seed grissini

Mustard baps

Nantes Tourton

Natural leaven

New hamburger buns

New leavened bread

Ocean bread

Old style brioche

Olive and pesto bread

Pains aux raisins

Panettone

Peanut rolls

Pitta bread

Pizza dough

Pretzels

Rolled chestnut and apple brioche

Roscoff loaf

Sandwich bread

Saucipain

Seeded loaf

Special Cheese and Walnut Sticks

Special Parmesan baguettes

Special small breads

Spring Bread

Surprise bread

Tomato foccacia

Tomato sauce for pizzas

Two-olive ciabatta

Blackcurrant liqueur

Cocktails

Hot chocolate

Mulled wine Belle-Plagne style

Cookies

Four quarters

Four quarters (adding fruit)

Oriane's tuna rillettes

Tomato ladybirds

X-Files cookies

Almond cream or frangipane

Almond dacquoise

Almond macaroon cake

Apple confectioner's custard

Béarnaise sauce

Bechamel sauce

Beurre blanc sauce

Biscuit de Savoie sponge cake

Blackcurrant coulis

Bouquet garni

Brioche dough

Buckwheat pancakes

Butter cream

Caramelised walnuts

Caramelized Onions

Chantilly cream

Chocolate Chantilly

Chocolate ganache

Chocolate sauce

Choux pastry (pâte à choux)

Citrus crunch

Clarified butter

Cocktail sauce

Coconut paste

Confectioner's custard (Crème pâtissière, or French pastry cream)

Dried apricots

Feta in olive oil with herbs

Foie gras Chantilly

French dressing (vinaigrette)

Fresh pasta dough

Fruit coulis (fruit purée)

Génoise (Genoa sponge)

Green parsley sauce

Herb olive oil

Herb salad

Hollandaise sauce

How to succeed in making sabayon (syllabub)

Italian Meringue

Lemon Confectioner's Custard

Lemon Mayonnaise

Lettuce "chiffonade"

Light herb sauce

Lime (or lemon) curd

Macédoine of vegetables

Marchand de vin sauce

Marzipan (almond paste)

Mayonnaise

Meatballs

Muffin dough

Nougatine

Pan-fried potatoes

Pancake batter

Panna cotta

Pear compote

Pesto

Pickled gherkins

Pilau rice

Pistachio cream

Pistachio powder or paste

Poached eggs

Poaching syrup

Polenta

Potato purée

Potimarron (Japanese chestnut pumpkin) purée

Praline

Preserved lemons

Preserved tomatoes

Puff or flaky pastry (pâte feuilletée)

Quince and apple compote

Real custard sauce (crème anglaise)

Rémoulade dressing

Rich hazelnut buttercream

Roquefort sauce

Royal icing

Sauce Normande (for fish)

Sausagemeat

Scrambled eggs (Oeufs brouillés)

Shortcrust pastry (pâte brisée)

Stewed apple (compote)

Stewed apricots

Stewed plums

Stewed rhubarb

Sugar syrup

Sweetcrust pastry (pâte sablée)

Swiss meringues

Tapenade

Toasted flaked almonds

Tomato pesto

Vanilla sugar

Vegetable stock

Vol-au-vent cases

Walnut paste

Cooking sugar

Don't add a stock cube whole

Don't throw apricot stones away

How to add beaten eggs whites to a mixture

How to bake blind a pastry cake

How to beat egg whites

How to break a chocolate bar into small pieces

How to butter a dish or a mould easily

How to choose an avocado well

How to cook bacon and remove excess fat

How to cook caramelized puff pastry well

How to cook hard-boiled eggs properly

How to cook Morteau sausage well

How to cook pasta properly

How to cook potato grenaille

How to cook red meat properly

How to cook rice in rice-cooker

How to divide a preparation evenly

How to dust

How to extract passion fruit juice

How to fry eggs well

How to glaze a tart

How to grill salmon well

How to heat milk without it catching on the bottom of the pan

How to heat plates

How to keep a tart pastry case crisp

How to keep meat tender after cooking

How to know when a cake is cooked

How to make chocolate chips

How to make fleur de sel (salt flakes)

How to make marzipan decorations

How to make ravioli

How to peel a fruit

How to peel a garlic clove easily

How to peel a pineapple

How to poach peaches

How to prepare a bain-marie

How to prepare a lettuce

How to prepare a pumpkin (or potimarron)

How to prepare an avocado

How to prepare an onion or shallot

How to prepare asparagus

How to prepare beaten egg-yolk

How to prepare broccoli

How to prepare cabbage

How to prepare carrots

How to prepare cauliflower

How to prepare cockles

How to prepare corn salad

How to prepare courgettes

How to prepare cucumber

How to prepare endives

How to prepare leeks

How to prepare purple artichokes

How to prepare rhubarb

How to prepare romanesco

How to prepare sorrel

How to prepare spinach

How to prepare tomatoes

How to prevent a sheet of paper sliding

How to prevent bad breath after eating garlic

How to prevent butter burning during cooking

How to prevent peeled fruit or vegetables turning brown

How to rehydrate dried mushrooms

How to remove fat from meat juices

How to roll out pastry for a tart

How to seal a terrine or casserole dish

How to slow cook meat

How to use a forcing bag (piping or icing bag)

How to use a vanilla pod effectively

How to use gelatin

You should not add raisins to recipes dry

You should not beat egg yolks at high speed to start with

You should not leave egg yolks in contact with sugar

You should not push with the sharp edge of a knife

You should not put an aluminum container directly in the oven

You should not soak strawberries in water

Bolognaise lasagne

Brownie

Caesar salad

Chicken nems

Chorba

Colcannon

Coleslaw

Cranachan

Doughnuts

Dublin fruit scones

Home-made doner kebab

Hot tomato sauce

Key Lime Pie for Jeremy

Little lemon biscuits

Mexican ceviche

Minestrone

Naan

Paella

Pan con tomate

Pan-baked hash brown (Hash-brown casserole)

Papadums

Pavlova

Pea risotto "mantecare"

Potato tortilla (Spanish omelette)

Potatoes with prawns

Sautéed Pork with Peanuts

Spinach fritters

Sushi

Taos hotpot

Thai-style Chicken with Cashew Nuts

Tzatziki

Vietnamese prawns

Boiling potatoes in their skins

One should always cover a pan while heating

The avocado stone stops the flesh turning brown

The fastest type of hob

When to add salt to cooking water?