How to prepare cabbage

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Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.

Herb olive oil

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This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...

Marinated tuna with herbs

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Here is a very simple recipe, preferably for a barbecue or plancha, but could be made in the kitchen. As for any summer-barbecue-backyard recipe, all proportons can be varied according to taste.

Macédoine of vegetables

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A macédoine is simply vegetables diced small (carrots and turnips) or cut small (green beans) with peas. The different vegetables are cooked separately "à l'anglaise", then thoroughly drained. They are only combined at...

Jamaican cup

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A delicious combination of flavours: coffee with rum, the first in a cream, the second in a sabayon, with the added crunch of a few toasted almonds.

Eggplant Polpette

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These easy-to-make and delicious eggplant polpettes (dumplings) are great as a side dish with meat or even on their own, but also as a patty in a veggie burger.

Foie gras ballotine

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Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras. It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking. This recipe will be cooked "en ballotine", a simpler and much easier...

Tortilla Comtoise

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A potato tortilla, but revisited with good Franche-Comté products: Morteau sausage and Morbier cheese.

How to prepare green asparagus

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Green asparagus, unlike white asparagus, doesn't need to be peeled, but it does require a special touch. Here's a simple way to do it, with a cooking method.

How to prepare white asparagus

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Preparing white asparagus involves peeling, washing and cooking. Here's a simple way to do it, with 2 different cooking methods.

Ham and cheese croquetas

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Croquetas are small breaded and fried bites, very popular in Spain. They are made from a thick base of béchamel sauce, mixed here with ham and cheese. On the outside, it's crispy, and on the inside, it's meltingly creamy. In Spain, they are often eaten as an aperitif or as an appetizer in tapas bars.

Films and papers in the kitchen

It's now fairly easy to find a range of papers and plastic films that are invaluable, and sometimes indispensable, kitchen aids. Here's a quick overview of the main products available, and what you can and can't do with them.
August 29^th 2023613 K 93.6

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 2024225 K 13.9

Cooking scallops

We are, as I write these lines, in the season of the scallops, if you like that it is necessary to benefit from it as much as possible, although it is alas not cheap. I like scallops a lot, but I have to admit that it has naturally little taste, or, said differently, it takes the taste of what...
November 23^th 202114 K5

Wipe meats and fish before cooking

When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging". But why? And how? Let me explain.
April 14^th 202410 K4.5