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 …

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.

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. …

This starter is quite unique and can easily be prepared in 2 steps. I found it in the February 2024 issue of Saveurs a French magazine. It was created by Audrey Cosson who is a culinary author and designer. Her recipes usually enable interchanging its …

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.

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, …

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.

I love my Delhaize Supermarket magazine. It is filled with great ideas and often features delicious recipes: I never forget to get the latest copy when staying in Brussels. Surprisingly, I even found this upside-down Red Onion pie recipe, which I had discovered a few …

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.

Thank you, Mary for your recipe ! Escabèche is a delicious marinade made of olive oil, garlic and vinegar. It is also used to marinate sea bass fillets. In Cuba, they use it for swordfish too. Another pleasant option is to add the juice of …

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!

Wild-caught turbot is a white meat lean fish and is precisely sought for its firmness and its exquisite qualities. It is quite a budget and the waste to remove after cooking is also substantial. It is rich in vitamins and proteins. Young turbots like to …

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.

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.

In Belgium as in France, I choose the fish according to the fishermen’s catch of the day. Cod fish, sea bass, or sea bream are equally good for this recipe.

This sauce perfectly suits the Grilled Duck Breast recipe.

Inexpensive, easy to prepare, endives are low in calories. They have diuretic and digestive properties and are rich in minerals. So, don’t ignore them and add them to your fresh produce shopping list! They are a very pleasant seasonal side dish in its various forms

This recipe is incredibly delightful!!! Profiteroles are best when baked at the last minute (at most 2 hours before serving). However, the puffs’ dough as well as the garlic cream can be prepared early.

This exotic dish from the French West Indies is essential to the traditional culinary experience when traveling around the Islands. It’s made of salted cod fish, avocado, and cassava flour.

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.

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 …

Brigitte is an outstanding cook as well as a great photographer. I took this picture myself, but I must admit that I am not as talented as she is! Do take a look at “Popote et Fleur de Sel”, her website, and check it up …

With red chilies, the sauce has a nice red color and the taste is spicier. With green chilies (as shown on the picture), the dish has more flavor and you can taste the coconut cream better. It’s a matter of personal touch … This recipe …

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

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.

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 recipe is simple, savoury and doesn’t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you’ve purchased them.

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 …

The key to perfect kale chips? A slow and low bake. Why does kale get so much credit? It’s remarkably high in fibre and iron. It is packed with anti-inflammatory and anti-oxidant properties. It’s also a great source of calcium and high in vitamins K …

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.

Traditionally served with venison, meat, or grilled fish, this chutney is also excellent with shrimp, lamb, or chicken curries.

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.