How to prepare a lettuce

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It is much more economical to buy a whole lettuce than separate leaves in a plastic packet. And it's so simple to prepare - you can see how here.
April 17^th 2011397 K4.8 30 min.

Scallop and leek pancakes

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These pancakes are filled with pan-fried scallops and creamed leeks.
March 6^th 202063 K4.3 15 min.

Cream sauce with Vin Jaune

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This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...
October 3^rd 2018203 K4 50 min.

Super-green, super-thrifty soup

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It's all too easy to just throw away the leaves or other green parts of our usual fresh vegetables. This is a real shame, because most of them can be cooked, as in this very green soup that uses up radish tops, spring onion greens and pea pods. I'm sure you'll get how it's "green" in every sense:...
June 24^th 202033 K 55 min.

Creamy artichokes

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This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes.
August 6^th 202029 K 1 hour 20 min.

Home-made chilli oil

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It is very simple and economical to make your own chilli oil. Here's how to do it.
March 30^th 202226 K 15 min.

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

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The forcing bag is the tool needed whenever you need to deposit a blob of something precisely in a particular place (in a mould, a glass, on a plate, etc). Here is how you do it.
January 14^th 2011295 K 15 25 min.

Cooking with herbs

Herbs: there's nothing else so small that can add so much to a recipe. They are not only for garnishing, but are a true part of the dish, sometimes one of the main ingredients. A small example of the "power" of herbs: you make a chopped carrot salad, which is very good with a vinaigrette, but if you...
June 3^rd 2024188 K 13.9

The so-called "nervous" meats

You've probably heard this before, we're talking about "nervous" meat, or meat with nerves, to describe what is indicated by the blue arrow on the left. This is a piece of beef, and what we call a nerve is not a nerve, it is in fact collagen (chemists sometimes call it a "collagen sink"), a...
April 16^th 202127 K4.5

Beans in primeur

As I write this, it is the beginning of the short season for fresh beans. If you've never made them before and you're just starting out (and that's a great idea) you'll find that it's a bit time consuming to prepare, you have to shell them once, remove the beans, scald them to remove the skin (and...
June 4^th 20229,867

The 3 secrets of Parisian flan

A flan Parisien, or boulanger, is a simple yet delicious cake. A cream, a mixture of milk, eggs and sugar, is poured into a raw pastry base and baked in the oven until the pastry and cream are cooked. This is the simplest version of the recipe, probably the original one, but nowadays the cream...
July 21^th 20238,8444.7

It's spinning too fast!

When you need to grate or slice vegetables, you generally use an electric machine that does all the work: a food processor, a mixer with a "slicer" extension or similar. Are these machines really suitable? Generally speaking, yes of course, but there's one criterion that often poses a problem,...
November 12^th 20237,4605

Don't throw away disposable piping bags

Nowadays, it's fairly easy to find what professionals use as piping bags, i.e. disposable or "single-use" plastic ones. They're practical, functional and inexpensive, but disposable? That's debatable...
May 28^th 20245,1675