French dressing (vinaigrette)

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Here's a fairly simple recipe—one of the great classics of French cuisine—that can completely transform, or even elevate, a salad.

Broad bean salad with Parmesan

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A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs.

How to cook hard-boiled eggs properly

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A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.

Natural leaven

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Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful history...(note: the ancient Egyptians seem not to have had exclusive knowledge of the process: in Germany evidence of cooking a fermented dough has been found from 8000 BC (the Neolithic era). The...

Fish petals, vegetables julienne, and beurre blanc

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This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots. Not difficult, but entails some work.

Rémoulade dressing

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This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.

Celeriac Rémoulade

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A classic recipe of traditional French bistro cooking (winter salad).

Mayonnaise

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Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.

Béarnaise sauce

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This delicious, aromatic sauce—made with tarragon, chervil, and shallots, and featuring a hint of acidity—is perfect with grilled meats or fish. It’s known to be difficult to make, but here are all the tips and tricks you need.

Scrambled eggs with butter-fried bread and fresh spinach

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Fresh spinach, butter-fried bread and scrambled eggs: simply delicious.

Puff or flaky pastry (pâte feuilletée)

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Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just a little work with a good recipe (like this one!). This recipe is for quick puff pastry ("feuilletage rapide") perfect for beginners.

Mixed salad

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Mixed salad is one of those simple but delicious summer recipes which go so well with a barbeque. It's a mix of several fresh vegetables, herbs and French dressing (vinaigrette).

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.

Poached eggs

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Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.

Sushi

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Sushi is probably the best known element of Japanese cooking outside Japan. For the Japanese it's a culinary art learned over time from masters, but we can make simplified and easier sushi which are still pretty and delicious. The most common types of sushi are nigiri: a little oval-shaped mouthfuls of rice topped with raw fish, and maki: a nori seaweed roll filled with rice and other delicious ingredients.

How to fry eggs well

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You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the mouth, or the yolk is surrounded by white that is still raw and runny. Here is a foolproof and easy method that will help you avoid both.

Avocado and smoked salmon terrine

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In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar.

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.

Pan bagnat

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Pan Bagnat is a traditional recipe from the Nice area. The name means "soaked bread", as it consists of a round bread roll that has been drenched with a mix of oil and vinegar then filled vegetables and fish. Years ago this was the snack that fisherman took with them on their boats, but this is a modernised version.

"Buttonhole" quail eggs

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This little appetizer consists of a small finger of toast, a slice of cured ham and three quail egg yolks arranged on a rectangle of egg white. It is a bit tricky to make, but very attractive to serve, and delicious, of course.

Homemade plancha

The plancha is a cooking method that originated in Spain. It consists of a very hot metal plate on which food, usually cut in small pieces, is cooked with little fat.Contact with the hot plate means that cooking is very rapid, only a few minutes, and there is an obvious "cooked" side. Food is well...
June 3^rd 2024286 K 43.7

Start off well to cook well

What do I need to get started in the kitchen? First of all, a good website! That's it, you're there ;-), then a minimum of equipment, and the few products you should always have in your cupboards or fridge. Here are a few things to help you make your choices.
August 29^th 2023345 K 13.6

When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15^th 20262,2234.8

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. .
April 19^th 201131 K4.4

When you prepare a dish using an ingredient that has been preserved in fat, for example a springtime mixed salad with tuna in oil or sun-dried tomatoes, you're probably going to make a french dressing (vinaigrette) next. In that case, why not use the preserved oil from the tuna or tomatoes?
June 5^th 20249,2515

In the kitchen, we sometimes use ingredients that can be a little overwhelming in taste. Grilled lardons, for example, are very good, they give a great taste to a lot of recipes where they are added, but you have to be objective, they're still pretty fatty!
November 7^th 202011 K5

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...
January 30^th 202120 K4.7

We are currently (as I write this) in the season of fresh spinach, and it is a delicious vegetable that unfortunately has a bad reputation among a lot of people, children and teenagers in particular. I wonder if this lack of appetite isn't due to what I call, probably unfairly, "school food...
May 7^th 20219,2854.8

It may have already happened to you: You prepare a sauce, a cream, a ganache etc. and then suddenly or almost, the whole thing dissociates, and from a smooth mixture that you were preparing with love, you end up with a horrible thing with a more or less solid part and another liquid part. It's...
January 22^th 202215 K4.9

If you buy your vegetables at the market, at a farmer's stand, once you have chosen a bunch of carrots or beets for example, you must have already heard this proposal from the salesman: "Shall I pull the tops? This sentence is his proposal to remove for you all the tops, which he puts aside, to...
May 7^th 202214 K4.9

In French cuisine, sauces are a very important part of a recipe—not just a side dish. In fact, they’re so important that, especially since the time of Auguste Escoffier, they’ve been classified into categories. And among these categories are “hot emulsified sauces,” or lukewarm ones. ...
September 9^th 20261,6145