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 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. 

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

The combinaison of thin slices of beef wrapped around a piece of comté cheese is totally irresistible !

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.

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. …

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.

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, …

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 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, …

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.

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 …

I started appreciating this dessert when I was living in Philadelphia. This is now one of my favorite desserts. There are so many cheese cake recipes, all of them delicious, but more or less easy to digest… This cheese cake is absolutely delicious, but I …

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 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 …

This is Barbara’s very own special recipe for Christmas Toffee. Believe me: it’s a killer! This is perfect as a homemade treat. It was a nice and delicious experience to watch Barbara make this delicious candy.

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.

You are going to love it! The fruits will have to soak in sugar for a few hours. If this is your first time, you may want to click on the Tips and Tricks section, and look for advice on How to make the best …

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!