Sausage mushroom and cheese crumble

(Found inTextsComments)
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.
235K 24.6 2 hours 45 min. May 10^th 2023

Breton galettes (pancakes)

(Found inTextsStagesIngredients)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
210K 23.9 16 min. February 21^th 2011

Potato gratin

(Found inTextsStagesIngredientsComments)
This classic French recipe is made with sliced potatoes baked in milk and browned on top.
1.1M 14.6 1 hour 47 min. February 21^th 2011

Hachis parmentier

(Found inTextsStagesIngredients)
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...
392K 24.4 1 hour 22 min. February 21^th 2011

Tartiflette

(Found inTextsStagesComments)
A personal version of a classic recipe from Savoy.
584K 14.6 1 hour 27 min. September 16^th 2019

Montbenoit's canapés

(Found inTextsStagesIngredients)
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish.
266K4.6 1 hour 45 min. October 13^th 2010

Oriane's tuna rillettes

(Found inTextsIngredients)
Quick to make, delicious as an aperitif.
187K5 17 min. February 21^th 2011

Small cheese and bacon rolls

(Found inTextsStagesIngredients)
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
346K5 1 hour 23 min. September 7^th 2018

Cocotte eggs with Comté

(Found inTextsIngredients)
A light delicious and quickly prepared dish, an easy and elegant answer to the frequent question "what are we going to eat this evening?". Here is version with Comté (a famous cheese from eastern France, like gruyère, but much better), but it can be made prepared many different ways.
341K4.3 1 hour February 21^th 2011

Quick courgette soup with cheese

(Found inTextsIngredients)
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
256K5 27 min. October 13^th 2010

Fougasse with bacon and Comté

(Found inTextsIngredients)
This is a richer version of the traditional Mediterranean recipe (originaly, it was a simple olive oil bread).
325K4.1 3 hours 9 min. October 24^th 2017

Surprise bread

(Found inTexts)
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.
687K 84.5 6 hours 24 min. December 27^th 2020

Special small breads

(Found inTextsStages)
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread.
375K4 6 hours 26 min. October 13^th 2010

Involtinis

(Found inTextsStagesIngredients)
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
379K4.4 2 hours 51 min. February 21^th 2011

Five hours poultry

(Found inTexts)
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
528K3.8 5 hours 12 min. January 27^th 2012

Oxtail Parmentier

(Found inTextsIngredients)
Rather like the classic hachis Parmentier, but using oxtail stewed very slowly in red wine and herbs.
301K4.7 5 hours 46 min. October 13^th 2010

Stuffed tomatoes and courgettes

(Found inTextsIngredients)
A classic recipe of French family cooking, but with a more sophisticated filling.
331K3.8 1 hour 50 min. February 21^th 2011

Filo leeks and cheese tart

(Found inTextsStagesIngredients)
This is a very quick tart recipe, where the crust is made by a stacking filo pastry sheets.
280K4.3 1 hour 14 min. April 17^th 2022

Maroilles cheese quiche

(Found inTextsStagesIngredientsComments)
Traditional recipe from northern France, using a typical and tasty regional cheese. But this can be replaced by another (see below).
241K 34.7 2 hours 27 min. April 17^th 2022

Courgettes (zuchinis)

(Found inTextsStagesIngredients)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.
492K 13.7 1 hour 20 min. October 13^th 2010

A bread oven

Building a bread oven was until a few years ago a job for the professionals. But now you can buy a kind of kit which allows you to build your own bred oven without professional masonry know-how. You should know that the kits only provide the main part of oven, the hearth, where you light the fire...
1.1M3.5 August 29^th 2023

Some hints for a pizza-party

Some hints for a successful pizza party.
185K3.7 August 29^th 2023

Cost calculations

For each recipe presented, cooking-ez.com calculates the price of the recipe, by person, by parts or pieces, here is some information on how this calculation is made.
95K3.9 August 29^th 2023

Burgers and cheeses

A quick look at burgers(article from 2 weeks ago), and in particular the cheese in burgers, many of you have asked me about this, and how to get cheese to melt in your burgers.
5,2024.8 April 24^th 2021

In praise of Mont d'Or cheese

Do you know the Mont d'Or, this extraordinary cheese from the Haut-Doubs in France, with a unique taste and appearance, which can be eaten both raw and cooked? I'll tell you a few words about it, and with some tips on how to choose it and cook it. .
7,0075 November 27^th 2021

Parmesan cheese crusts

If you use Parmesan cheese (Parmigiano Reggiano) in your recipes, you may have already noticed: when you grate it, it becomes (very) difficult near the crust, especially if it is a slightly aged parmesan, as the cheese gets harder and harder. So we stop grating, leaving some crust on top, and a...
12K4.8 September 14^th 2022

Cutting soft cheeses

As you may have already noticed, when you have to use a "soft" cheese in a recipe - their exact name is "soft cheese" - such as Camembert, Munster or Mont d'or, it's not easy to make anything other than thick slices.
2,3795 February 20^th 2024

Properly cooked! (the taste)

Going out to a restaurant is getting harder at the moment. In France, at least, you have to try and find one that has agreed to pass on the new lower rate of VAT at anything other than a symbolic level, and there aren't many. And then, most importantly, you have to find a good one: one where you...
13K 14.6 February 6^th 2011

Good fridge management

We all have a fridge at home – it's an indispensible part of the kitchen and so much a part of the furniture that we tend not to pay it much attention. But often, out of habit, we don't use it properly. Here are a few tips to help you get more from your fridge. .
25K4.4 April 19^th 2011

Markers in cooking

When it comes to cooking, there is only one real rule, and that is that there are no rules! By that I mean that everything is possible, everything can be combined, everything or almost everything can go with everything, but you have to like it, you have to find it good. I have friends who...
6,9755 July 3^rd 2021

The art of the charlotte

In cooking, a charlotte is a delicious moulded dessert, with biscuits around the outside that have been soaked in a flavoured syrup, filled with a light cream or mousse. The charlotte is left to set in the fridge before being turned out and served in slices. It is very light and a lovely sweet...
38K4.3 February 27^th 2013

How to zest a fruit?

You will have no doubt noticed that many recipes call for the zest of citrus fruit. The zest is that outer layer of the skin which adds so much flavour to a dish. There are many different ways to peel off the zest and various tools are available. Here is a summary of the “dos and don'ts” of...
40K3.8 November 5^th 2013

What is the difference between bakery and patisserie?

This is a question that you may well have asked yourself and which I will attempt to answer. In France the two trades of "boulangerie" (bakery) and "pâtisserie" (patisserie and confectionery) have always been quite distinct, but where exactly do the boundaries lie? .
119K 14.1 February 7^th 2017

Zester like a pro

Have you heard of the microplane? It's an extraordinary tool that allows you to grate very, very finely, and therefore zest with disconcerting ease. Here's some information about it.
3,8384.9 December 25^th 2020

The perfect boiled egg

Making boiled eggs is always a delight and it pleases the young and old alike. This little transgenerational side puts them on the list of "things to do on Sunday evening when you don't know what to do" in many families (including mine)... That said, it's not that simple, you have to pay...
12K4.7 January 30^th 2021

Let's go easy on the salt

In terms of cooking, I'm probably not teaching you much, salt is ubiquitous, we put it in almost all our dishes, in varying amounts depending on our taste, some like salty, others less, others still not. Its main role is the flavor, the taste, we say that it is a flavor enhancer, ie it reveals the...
4,4804.8 February 20^th 2021

The infinite variety of salads

Making a salad for a meal, a few ingredients of your choice and a sauce to bind it all together is still one of the best ways to cook something really good quickly and simply. And since there is often a "fresh" aspect with the vegetables in the ingredients, not only does it taste good, but it's...
5,7564.6 March 13^th 2021

Let's rehabilitate the burger

The burger is a sandwich that is very fashionable at the moment, and as for all other sandwiches, the worst (often) rubs shoulders with the best (much more rare). In principle, I'm probably not teaching you anything, it's a sandwich made of a small round bun, rather soft, like a sandwich bread,...
4,8274.9 April 10^th 2021

Introduction to New Nordic Buffet Delicacies

Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often...
9,204 August 10^th 2021 Sponsored article.

The peak of the apple season

As I write these lines, we are in the middle of the apple season, and it's an apple year, as you may have noticed if you have apple trees around you, they are bursting with fruit! Excellent news for the people in the west of France in particular, but let's have a little thought for those in the...
4,8475 October 23^th 2021

The delicious complexity of Jura wines

Do you know the wines of the Jura? Maybe not, it's a small appellation, 2000 hectares, with a production of wines that are both very atypical and very typical, even unique for some of them. Let me tell you a few words about it.
9,2004.9 May 14^th 2022

Don't throw away your pizza crusts

You've probably already noticed that at the end of a pizza meal, at least half of the participants have left the crusts in the boxes or on the plates that many don't eat. Naturally, one would tend to put them "to the birds", or worse, to throw them away, and it's a shame because they are in fact...
4,7134.9 April 22^th 2023

Tranché, dissociated, failed, in short... missed!

When preparing a sauce or a cream, there's always a (small) risk that the creamy preparation you're working on will suddenly separate into two parts of different textures: a liquid part, for example, and a more or less solid part, or even become lumpy. It's terribly frustrating, but we'll see...
5,4685 June 19^th 2023