all the recipes
Patience is the defining ingredient of an authentic Mallorcan Ensaïmada. Hailing from Spain's Balearic Islands, this iconic spiral pastry transforms the most basic staples : flour, water, lard, sugar, eggs, and yeast, into an impossibly airy, delicate, and layered treat. Its history is as layered as its dough, with likely...
Experience a no-peel, zero-waste twist on the classic Spanish tapas dish: this high-crunch yet tender double-fried version comes with two updated sauces ! There’s something magical about waking up to market day in Paris, when the sounds of metal poles and the scents of olives, rotisserie meats, fresh fruits, herbs, and earthy vegetables...
After holiday indulgences, it’s perhaps time to enjoy more vegetables again, like this spanish tapa (appetizer) and one of my favorite and probably the simplest preparation ever ! Over the years, I’ve focused on decreasing meat intake and I find myself always pairing their preparation with more and more vegetables or plant foods,...
After so many years of blogging, and going through old recipe scribblings, I was stunned that I had never published a “macaron” recipe, which is probably one of the desserts I made the most often, before even beginning the blog, so here it is, a greek version and it’s very surprisingly & pleasantly different & not that...
Here’s a way to transform lean turkey breasts into flavorful and juicy sausages by incorporating eggplants and mushrooms. These ingredients help absorb added duck or goose fat, deepen the overall flavor, and improve the texture of the sausage. This approach is particularly useful for adapting recipes that use meats with lower fat...
This recipe reimagines the classic French “ficelle” as a hearty, savory breakfast, lunch or snacking bread, with a generous filling of salty, smoked thick-cut bacon, soft-scrambled eggs, sharp cheddar and nutty gruyère, laminated directly into the dough, becoming a slender, high-impact loaf where every bite is a...
This recipe was crafted with meticulous care, patience, and great attention in order to recreate the chicken soup of my dreams: a delicately flavored dish that highlights a perfect balance between all the ingredients, especially the chicken, with an approach that uses every possible part to prepare the broth and soup as completely as possible, all...
Imagine a crunchy and fried exterior breadcrumb shell, that reveals, once you bite into it, a creamy, almost oozing center, made of a thickened béchamel sauce, dotted with pieces of fried ham and onion and cheese ! As you know, I’m often in Spain. The country makes me feel alive and connected to everything, because it truly is a...
Three textures : chewy, syrupy and crunchy reunited, to create a magical dessert option made in mostly Balkan villages for centuries, getting the household and its visiting guests through the winter months ! Spoon sweets are a type of sweet preserve that hold a special place in the tradition of hospitality across various regions,...
Membrillo is a thickened and sliceable fruit paste, to accompany cheese platters, prepared in autumn, almost always with quince, and sometimes with apples & pears and never, to my knowledge with strawberry tree berries, which grow in our garden, so I gave it a try ! The scientific name of the strawberry tree is ‘arbutus unedo’...