On this site you can...

Cooking

• Consult 1472 recipes with a photo for each step of the cooking process. It's probably not much compared with professional websites that advertise thousands of recipes, but these are clear, precise, detailed, well explained with photos, and above all they have been personally tested at home, before being put online. I'm not trying to pile on the recipes like those famous professional websites, but rather to offer you recipes that are easy to make.
• See all the recipes that are available on the site at a glance, arranged by category, in the form of a list or a wall of images to help you make your choice.
• Each recipe :
  1. Has several parts:
     1. An introduction giving some general information about the recipe and its special features.
     2. A list of ingredients, a photo of the finished recipe and a table summarizing the recipe's dietary information.
     3. The time(s) taken to complete the recipe: preparation, cooking, resting and total time
     4. The steps involved in making the recipe, with an explanatory photo for each step
     5. Some comments and advice on the recipe: what to change, what to replace with, what to watch out for, etc.
     6. Sources, where the recipe or idea comes from
     7. Comments and questions/answers posted by visitors in the form of a mini-forum (see below).
  2. Available as a classic version, a printable version (with or without photos) or in"slideshow" mode.
  3. Ingredients can be recalculated in proportions different from the original (x2, x3, ... or /2, /3, ...).
  4. Can have its ingredients expressed in units other than the original: Metric, United States, England, all by weight, or all by volume.
  5. Can be rated from 1: average recipe, to 5: very good recipe, with the overall rating and number of ratings visible at the top of the page (along with the number of visits).
  6. Can be commented by you in a mini-forum at the end of the recipe, where opinions, questions and answers can be given. I personally answer all questions, unless someone else does it first.
  7. Can be "followed" by you, in which case you'll be notified by e-mail of any comments or changes.
  8. Is available in English, French and Spanish.
  9. Can be sent to a friend, who will receive an e-mail from you with a personal message, photo and link to the recipe.
  10. Is classified into 12 main categories: Starters, Sea food, Meat, Miscellanous, Desserts, Baking, Drinks and cocktails, Recipes for kids, Basic recipes, Tips and tricks, World recipes, Culinary sayings and myths.
      • These categories are then divided into sub-categories according to the main category. The "desserts" category, for example, is divided into : Tarts, Cakes, Small cakes, Viennoiseries (sweet breads, buns), Ice-cream and sorbets, Miscellanous.
      • There are also special categories which are not recipes in the strict sense of the word, but which contain tips, special gestures or techniques for certain products or tools which will help you to succeed with a real recipe.
• Request a random recipe.
• Ask for a random menu consisting of a starter, main course and dessert. If one of the three doesn't suit you, you can ask to change it for something else. Similarly, if you have dietary restrictions, you can request a menu that does not contain meat, fish, eggs, milk, alcohol or any other ingredient of your choice.
• Subscribe to a mailing list so that you'll automatically receive an e-mail when a new recipe is added to the site. This secure system (you can't subscribe to anyone but yourself) means you'll always be up to date with the latest site news.
• Get RSS feeds on new recipes and other events on the site.
• Consult product and equipment pages, as well as a cooking lexicon.
• Know what to buy with the seasonal calendar, which will tell you which fruits, vegetables and cheeses are ripe now, and when else in the year.
• Get information on a range of cooking topics: ice creams and sorbets, herbs, flours, breads, pizzas and kitchen films and papers.

My easy kitchen

Bread Oven

In common

DIY

Back to top of page