Fig trees give their best fruits between July and October, at least in our part of the world. There are many fig varieties of many different colors. Whatever the type, choose a firm, nice and plump fig, with a nice fresh scent, and do eat …

I used to make orange salads with orange blossom water, mint, or verbena leaves from the garden and serve them at the end of the meal… But then I met Teresa, and my life changed! Now I prepare this recipe for breakfast very regularly. I …

I really like sage. I grow it in my garden and try to use it regularly. This dish is a creamy, light starter that awakens the taste buds. It’s quick to make with just a few ingredients and can be adapted in countless ways. I …

I fell in love with Lebanese cuisine over 15 years ago in Brussels. It’s delicious, endlessly varied, fragrant, colorful, and festive. This vegetarian soup is a delight—I tasted it at my friend Roua’s, who kindly shared the recipe with me.

I brought this delicious recipe back from a trip I took to Wilmington, North Carolina last summer. We have to thank Perry for sharing it. Everyone, from friends to family, loves her bread pudding. So, she makes it as often as she can and everyone …

I rediscovered this American starter recipe in London. This delicious soup may be served chilled as well as hot! For the record, this very simple recipe (an inspiration from our French Potage Bonne Femme) was added to the Ritz-Carlton restaurant menu between WWI and WWII. …

Prepared in no time, you can even adapt this recipe with a variety of different flavors, these bites are always a great hit! This recipe is an inspiration of Zoé de Las Cases’s published in the French Figaro Magazine Cuisine as a spotlight for country …

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.

Only 2 ingredients, a good bread knife, that’s all you need to make this light and exotic dessert in no time! Thank you, Marcela, for this wonderful idea.

Halloumi cheese originates from Cyprus, it is white, it is quite stiff, and strangely makes your teeth grind. I love it! It is made of goat and ewe milk. I like to have it sliced and grilled, often with grilled vegetables, salad, olives, citrus fruits, …

This dish is ideal when you don’t have much time but wish to impress your guests with an exotic unique delight. Moreover, it’s quick and easy to make. Served with a large green or mixed salad on the side, it stands as a main course …

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!

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.

This recipe is another version of my Mint and Goat Cheese Pie. With its minty flavor with the vegies, it’s a pleasant summer meal in its own.

Limonana, also called Lemon & Mint Lemonade in the Middle-East, is very popular in Egypt, Israel, Lebanon and Jordan. There are so many versions! It is sipped during lunch, at bars on the beach, and grabbed on the go on a hot day. I’m sharing …

This sauce perfectly suits the Grilled Duck Breast recipe.

This Asian dish is a rice vermicelli and stir-fried beef mixed salad with optional pork spring rolls. Be ready to provide chopsticks to your guests.

Teresa, who is a pharmacist as well as a nutritionist, has a fascinating and wonderful personality. She is the generous-type and I do thank her for sharing this recipe with us. I love the way she cooks: it is simple, tasty and always healthy. Teresa …

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 …

A delicious and crunchy recipe made in USA. The kind of simple dish that comes as a good surprise and that you can’t wait to replicate at home… many thanks to Chloé for sharing.

For a proper storage of your Paella pan between two paella dinner parties, I advise you to rub in some olive oil with a paper towel on the inner part of your pan. That way, your pan won’t rust.

This is a British recipe to which I made a few changes to suit my personal taste. Very easy to prepare, you just need a five-hour marinating time for the carrots. With a food processor, the dip will be ready in no time.

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 is definitely this summer’s Bestseller at home. Thank you Cécile for this great idea!

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. 

The type of peaches I like to use here are called vine peaches. They are flat rather than round, are sweet and tasty, and their flesh is delicate and white. They are not as available as the other type as they are quickly perishable. You …

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 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 …

This recipe is terrific and is made in no time! Many thanks to my friend Benedicte, a great cook, and who had me discover this dish served with braised endives. It was amazing!

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.

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”.

This colorful selection of appetizers is a real treat for us all. They are easy to make and so tempting that no one will resist!

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!

Fondue de poireaux is a common side-dish in France. Due to the delicate taste of leeks, it goes well with a wide variety of main dishes. Placing your fish fillet or your scallops on a bed of leek fondue is simply sublime! It takes no time to prepare, …

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 …

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.

It’s a very famous English recipe. This trio of strawberries, cream and meringues is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped.

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.