These festive treats are perfect to make with children and wrap beautifully as gifts. For perfect cookies, I recommend storing them in a metal tin, lined with tissue paper, and packing them snugly so they don’t break. Enjoy them with green tea within 2 to …

This starter is inspired by the cookbook Vitalité Gourmande: les secrets de l’Alimentation vive written by Françoise De Keuleneer and Pol Grégoire. In this book, the recipes of Belgian chef Pol Grégoire, who sadly passed away in 2024, are inspiring, unexpected, easy to prepare, and …

I love preparing these little delicious bites — if you have someone to help you with the assembly, it will be more fun, and they’ll be ready in no time!

In France, lamb is traditionally served for Easter in the spring season, but it is also available all year round as it is easily frozen too. This recipe can be prepared in different ways; this is my version of it but feel free to add …

These festive treats are prefect to make with children and to wrap up beautifully as gifts. For flawless cookies, I recommend storing them safely in a metal tin lined with tissue paper. Be sure to pack them tightly so they donc break. Enjoy them with …

Lightly sweetened for gingerbread, with an exquisite taste, it is soft and melt-in-your-mouth.

One of the most iconic and well-known stores in London sells a granola that I love. It is rich in seeds, flavored with vanilla and orange, and very crunchy. I was inspired by it to create my own recipe using organic ingredients. After many attempts, …

I was waiting to have a photo that I liked before sharing this delicious recipe. Done! You’ll need a few pantry ingredients, a pot, a cutting board, a frying pan, sweet potatoes, and eggplants to make this delicious dish.

Tami isn’t a fan of béchamel sauce, so she prepares her lasagna with cooking cream instead. For me, it was a revelation. Feel free to try this recipe; it’s delicious and easy to make. If you can’t find the specific cooking cream, you can use …

A unique and delicious, sweet-and-savory condiment that pairs perfectly with foie gras from my friend Caroline.

Monsieur Ducasse shared this recipe on a radio show at least 20 years ago. I quickly grabbed a pen to jot down the details. You can substitute Port wine for Pineau, but I think that little touch of cognac really makes a difference. I’ve never …

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.

It was during a very pleasant evening many years ago that I tasted this delicious dish, and I have Eliane to thank for the recipe.