Frozen Nougat

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Impress your guests with this delightful dessert, a smooth mixture of meringue and dried fruit, which can easily be prepared several days beforehand.
266K4.5 1 hour 28 min. February 21^th 2011

Macarons (the original French macaroons)

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This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Meringues

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A very simple recipe but which always impresses.
383K4.5 4 hours 17 min. June 10^th 2019

Fruit coulis (fruit purée)

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Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
761K 44 24 min. October 20^th 2012

Blackcurrant liqueur

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The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like...
834K 44.7 51 min. August 3^rd 2013

Couscous

(Found inTexts)
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
503K4.3 2 hours 36 min. November 16^th 2017

Traditional nutty choc-chip cookies

(Found inTexts)
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
361K4 1 hour 49 min. January 5^th 2020

Home-made terrine of foie gras

(Found inTextsIngredients)
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17^th 2023

Cocotte eggs with Comté

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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

Leavened bread

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It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
1.2M 23.8 6 hours 26 min. May 23^th 2017

Tahitian style fish

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Little pieces of fish marinated overnight a night in lime juice.
261K5 12 hours 57 min. February 21^th 2011

Chantilly cream

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Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.
656K5 18 min. September 17^th 2013

You should not soak strawberries in water

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When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.
159K3 10 min. February 21^th 2011

New leavened bread

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This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
892K 34.3 7 hours December 30^th 2019

Half-cooked chocolate cake with raspberry coulis

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A small chocolate cake, still runny in the middle, served with a raspberry coulis.
323K5 1 hour 21 min. October 3^rd 2010

Scandinavian cocktail

(Found inTextsStagesIngredients)
A very refreshing starter, containing prawns and smoked fish.
289K5 54 min. February 21^th 2011

Raw beetroot mousse with walnuts

(Found inTextsIngredients)
A lightly spiced mousse, made with raw beetroot, with a layer in the centre of finely diced beetroot and roughly chopped walnuts. Discover or rediscover the taste of raw beetroot, very special and so "earthy".
356K4 47 min. October 13^th 2010

Raspberry muffins

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Delicious when still warm.
296K5 43 min. February 21^th 2011

Mexican ceviche

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Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
351K 15 3 hours 9 min. October 13^th 2010

Millefeuille

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Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.
321K4.6 1 hour 42 min. October 13^th 2010

Films and papers in the kitchen

Various papers and plastic films used in cooking .
568K 93.6 August 29^th 2023

Ice-cream and sorbets

All about ice-creams and sorbets, their differences and how to make the most of them .
421K4.0 August 29^th 2023

Home made plancha

Make you own plancha and cook the Spanish way on this scorching hot metal plate.
254K 43.7 August 29^th 2023

Some hints for a pizza-party

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

Roof

Construction of a Fayol bread oven: roof and protective cladding.
78K3.9 August 29^th 2023

Closed fire cooking

Construction of a Fayol bread oven: closed fire cooking, with the embers removed .
50K4.4 August 29^th 2023

A Mendeleiev periodic table in 3D

Classification of the elements in practice: a three-dimensional Periodic Table .
196K 13.6 August 29^th 2023

A mist free mirror

Shave or put on make up with a clear mirror, even in a steamy bathroom: the anti-mist mirror.
214K 13.6 August 29^th 2023

chives

Chives grow in clumps, and the leaves used as a herb have an extraodinary taste. It's an essential for adding to salads, and everything else that can be eaten cold, because it doesn't like long cooking during which it loses most of its flavour.
75K3.8 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

The taste of raw tomatoes

Let's take a look at tomatoes, which are still in full bloom at the end of summer (as I write these lines), and which make for delicious salads. I had already talked to you about the interest of peeling tomatoes, which gives them an extraordinary sweetness in the mouth, but let's talk about the...
11K4.9 September 8^th 2018

Drawing a pattern in pastry

Often in the kitchen, in pastry-making, or in baking, we need to trace a pattern on a pastry. It's just a question of aesthetics but it has its effect after baking on a galette, pithiviers, pâté en croute (terrine in a pie crust), etc.
25K4.1 May 23^th 2019

Maillard reactions

This subject cropped up recently in a discussion with my three charming nieces; do you know what Maillard reactions are? With a name like that, they could well be some principle in mechanics, but in fact the term applies to something much closer to all of us: it's what gives food more flavour...
32K4 January 28^th 2015

In praise of slow cooking

You will no doubt have noticed that in cookery, it's often the actual cooking process that gets neglected. This is understandable; it comes at the end of the recipe and getting the dish in the oven is something of a relief (ah, that's done!), which frees us to cope with what's left: tidying the...
36K4.2 February 9^th 2011

Cream and sauces

Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? First of all, we need to be aware that some flavours only dissolve in water, while others only dissolve in fats. This phenomenon leads to this kind of accident: If you put a chocolate mousse uncovered...
17K4.4 October 15^th 2012

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

A memo of utensil weights

You will no doubt have come across this problem while cooking: after starting a recipe, when you already have some ingredients in a pan and have maybe cooked them, you need to know the weight of the pan's contents so that you can take half out, or add the same weight of sugar, for example.
23K4.6 May 9^th 2011

Well-cooked meat

Have you ever noticed that if you like your meat well done, it invites strange looks? For instance, in a restaurant, when asked “How would you like that cooked?” If you reply, “Well done,” it is almost as if you are swearing….
29K 14.4 May 21^th 2011

The time of the jams

We are well into summer as I write this, and this is the time when most of the fruit is giving or about to give in full. And for many of us, it will also be the time for jams and jellies, one of the best ways to preserve fruit for the next winter.
23K4.5 July 12^th 2021

The painter, the restaurant owners and the opera singer

You might well have noticed that there are recipes involving names that have been so overused (often for any old thing) that they have almost become common nouns.
17K4.4 September 25^th 2012

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

Foie gras without force-feeding: it can be done

I adore foie gras... I willingly admit it, I adore foie gras: the texture, the taste, the festive aspect – I enjoy all of it. I really love eating it, preparing it and, most of all, sharing what I have made with my family over Christmas and New Year. ...but then I begin to have doubts Of...
44K4.4 December 15^th 2014

Candied fruits: don't get ripped off

Do you like candied fruit? You might like to nibble a handful or add it to a recipe, like a classic fruit cake or delicious Italian specialities like panettone or sicilian epiphany pie.
53K 24.2 June 21^th 2017

The golden-brown finish on puff pastry

Let's take a look at the tricky matter of producing puff pastry with an attractive, golden-brown finish. French pastry chefs call this "dorure" (literally, "gilding"). Behind this quirky term there lurks a real problem (and the solution): when using puff pastry (pâte feuilletée) for a pie, or...
40K 24.7 February 8^th 2018

The Holy Grail of French bakers

While browsing through the recipes on this site, you may have noticed that while I adore cooking (everything, in fact, to do with eating and drinking), I am particularly drawn to bakery: bread, viennoiseries and all that goes with them – it’s a real passion of mine; I love making them and I...
14K 34.7 March 24^th 2018

Rosemary in recipes

Rosemary, as I’m sure you know, is a culinary herb, one of the famous French "herbes de Provence", and is very effective in bringing a real taste of the Mediterranean to any dish. The classic way to use it in a recipe is to add a sprig or two and leave it in during cooking as a way of...
19K4.7 April 18^th 2018

Using stretch food film effectively

Maybe you use food film in your own kitchen. You know, the very thin, clear plastic stuff that you can stretch, often used to cover food and protect it from the air. It’s become so widely used that it’s now an essential item for pros. They even have a verb for it in French: “filmer”: to...
18K 14.9 May 12^th 2018

Should a sausage be pricked before cooking?

If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not? You will certainly find as many opinions "you should prick" as "you should not". Let's try to untangle all this.
42K4.1 September 29^th 2018

The march forward

When professionals get to work in their kitchen, lab or bakery, they are (if they are conscientious) very sensitive to hygiene and cleanliness. It is impossible for a good baker for example to do a day's work without regularly cleaning the table where he or she works, and it is even more...
13K5 June 30^th 2021

For well opened (puffed) cakes

It's always nice to have a well puffed up cake after baking, not only will it taste good but it looks great too. Let's see how to get this beautiful shape almost every time.
27K4.2 January 23^th 2019