This salad is inspired by a recipe found on a Cuisine et Vins de France magazine. Thank you, Frédérique, for pointing out this lovely recipe: I loved it.

I never get tired of eating eggplants; I just love them! My friend Michelle who lives Southern France and who is a great cook, gave me this recipe. Try it, you’ll see how easy and delicious it is.

This lovely dessert is easy to warm up! Although shaping the flowers is a bit tricky at first, once you’ve got the technique, you’ll finish the preparation in a breeze. You can even let your creativity take over and vary the toppings … for example, …

My friend Karin has a gift for introducing me to fanciful and delicious recipes. I love it! This velouté releases all its flavours once it has been mixed. It’s easy to warm up and to freeze as well.

A nice refreshing recipe (thanks to my friend Virginie) to be prepared with a food processor in no time. Served ice-cold, it is delicious, healthy, and it does not need any cooking. Try it, you’ll love it!

These delicious bites are prepared in no time and will be served immediately. 

The feta cheese and the Greek yogurt bring a nice fresh touch to this delicious zucchini bread recipe. This one is from my friend Marina. I am a fan of her cooking always healthy, inspiring, and so savoury.

For your perfect information, or for the Salade Niçoise purists, this is what I have gathered: the authentic Salade Niçoise does not use vinegar, nor lettuce, never tuna with anchovies, but one or the other. Only raw vegetables that are in season are used, and …

This dish is my own version of a mix between two recipes from Ottolenghi and Sabrina Ghayour’s recipes.

Sabrina Ghayour, a Persian chef, lives in the United Kingdom and is known for preparing easy, delicious and colorful recipes. Her books have become great references for Persian cooking in the past few years. I love her cooking and I was very touched by her extreme kindness …

Simply delicious and tasty, this salad can be served warm or cold.

My friend Florence likes to make this recipe at the last minute. She loves serving the Chocolate Fondant warm and is so delighted to see that, each time, there are no leftovers at all. That’s how irresistible it is!

This very tasty dish is to be prepared 24 hours in advance. My friend Isabelle is now a nutrition coach, and runs cooking workshops in Brussels. She always has great new recipes to share with me.

The more the chia seeds, the thicker your pudding will be. The proportions for this recipe here are for a smooth texture, neither too thick nor too runny. Red berries, mangoes, kiwis, any type of fruits works for decoration. 

Easy to make, these irresistible crackers are ideal for your aperitifs and can be prepared in advance.

Use cherry tomatoes for this recipe. The result is stunning whether served warm or cold.

This is a raw vegetable soup served smooth and chilled, widely appreciated in Spain as in Portugal. I truly love it. It can even be frozen for a longer storage. 

Choose firm and crunchy fuyu persimmons for this recipe as their pulp will not be too juicy. This variety is crunch, sweet, and best for salads.Thank you, Hélène, for sharing this delicious starter. Hélène’s French recipe website is now running under the name “Minute Papillotte”. …

This is my mother-in-law’s Caribbean coconut pudding family recipe! I must say it is very sweet, but it is an absolute delight. When I make this pudding, I use small individual custard cups or small bowls.

This rich and creamy soup is ideal to face the winter weather and replenish with plenty vitamins.

This is a genuine healthy soup: made with leeks, garlic, and onions for the pre-biotics (high in fibers), and with kale known to be high in nutrients and anti-oxydants (carotenoids, flavonoids, glucosinolates, calcium, magnesium, potassium and vitamin C, K …) I love it and I …

Using chutney is common in Great Britain, but this condiment originates from India. I do love this sweet and sour dressing made of fruits, vegetables, sugar, vinegar, and spices.

When your blueberries are stored in the refrigerator, this delicious smoothie can be prepared and served in 5 minutes-time.

Apparently, cooking red cabbage is not very popular. That is quite unfortunate because this vegetable is not only delicious, but it also contains excellent nutrients and can be stored in the refrigerator for days… Thank you, Stéphanie, for sharing your red cabbage velouté recipe. 

An elegant dessert for a good meal. To be served with some cookies or cannelés . 

Another good recipe from Sylvie. I highly recommend Sylvie’s Coronation Chicken recipe too!

You can eat it as a side dish with grilled fish or meat even fried eggs.

A light and high in vitamins starter to prepare at the last minute. You will need a blender.

This Senegalese recipe is also called “pastel” and originally comes from Lebanon. Lebanese people call them “sambousiks”, and Argentines also love these tiny savory beef pastries and call them “empanadas”.

Simple to make, this delicious and easy to make recipe is one of my teenage years-favorites … thanks, Chantal, for this and for your appetizers I shared on my site too!

Plums, prunes, or ripe pears are good options for this clafoutis too. I have tried them all and the clafoutis was delicious as well!

A colorful and easy to prepare salad. Serve with a nice Tapenade and grilled fish, and you have made yourself one great meal!

This dish is delicious when served with a green salad; it’s also great with grilled fish or meat. The secret for this recipe? Time: slow cooking is the key!

This is another great recipe from Mary. If you are a fan of her pesto sauce, you are going to love this one! In case you don’t have nice fresh tomatoes at hand or if they are not in season yet, you can use the …

This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website martinefallon.com for more. Special thanks to my …

This dressing is ideal when served with fish and potatoes and it is incredibly easy to make. You will need a food processor.

Yes, you did read correctly: when in season, the green peas are raw from your vegetable garden or fresh from the market, or when not in season use the frozen ones. One day, I forgot to add the bacon, another day my friend Bertille did …

A very chic dessert you can prepare in advance.The total time for storing in the fridge is 5 hours minimum.

Adeline Brousse who created this delicious recipe I found in a magazine years ago, gave me her go to publish my own version of her recipe. Many thanks to her. Adeline is a French journalist specialized in gastronomy and wine.

The dish is great for lunch boxes, for picnics, buffets, on sandwich bread or  just scooped onto lettuce. ​

This cake is famous and a classic in England and in the US. Thank you Raphaël for this precious recipe. It’s moist, perfectly spiced and the best part is the topping!

Serve as a dip with vegetable sticks. On a slice of bread or blinis canapé it is perfect too!

This recipe originating from Northern Africa is absolutely delicious and frankly easy to make. You may even give it a personal touch by adding almonds, pine nuts, or a little bit of honey, as the ingredients and spices differ from one region to another.

You will need a blender to make this smooth and rich soup. If you prefer the Vegan version, just remove the bacon and the chicken broth.

This is the perfect recipe for a birthday party or a lunch box. It is best baked one or two days before eating.

On a bed of lettuce, as a tuna sandwich spread, or stuffed in a tomato this American Tuna Salad recipe is a winner in all families. You can even use it to make a delicious Tuna Melt! And if you have leftovers, it is still …

These crunchy shortbreads are absolutely delicious. You may even sprinkle a bit if cumin seeds or aniseeds to vary the flavour or simply add a pinch of Espelette chili to spice it up. 

Stéphanie, who is a great cook and who is used to organising large dinner parties, managed to convince me to make this fantastic recipe. Use one of your nice terrine dishes as it will be served on the table.

My friend Armelle, who had me discover this great starter, used pumpkin and I did too. She steamed the vegetables in her steam oven at a temperature of 100° for 15 minutes. If you use a pressure cooker, allow 5 minutes to cook after it …

Although this sweet cake is a classic, there is a large variety of banana cake recipes. Severine’s is just one of  the countless ways to make it. You may also try Karin’s recipe. I love it too!