There are so many recipes for liver pâté out there. Various ingredients are used to make the pâté more distinctive in terms of taste and texture, like cream, wine, mushrooms,...
A classic French Vichyssoise soup uses only two ingredients: leeks and potatoes. It’s amazing – so soft, fresh, and sweetish. You can find the recipe here. But today I present...
Steak tartare is a dish made from raw beef. In restaurants, they also make if from salmon or avocado though. Except for presentation, these dishes have nothing to do with...
All the beauty of these tarts is in their size! If baked in small pans, they make a wonderful dessert to serve with tea. And they are a hundred times...
Artichokes…They are probably familiar to you but I haven’t met them until now. But for everything, there is a season, and I was to meet them first in France, Toulouse,...
Frangipane is a nut-flavored filling for cakes, tarts, and pies. It’s usually made of butter, eggs, ground almonds or pistachios. It’s commonly used for making fruit and berry tarts. The...
This soup is amazing because it basically has two ingredients, leek, and potatoes. And it’s so delicate and silky. It’s impressing that leek always adds a sweet and fresh taste...
As you probably already know, stock and broth are not the same things. There’s also another confusing French word, bouillon. So what’s the difference? Or they mean the same thing?...
These apple and passion fruit tartlets are so quick to make and very impressive! I often make them for breakfast if we have guests or it’s a holiday, or just to...
It’s been a while since I posted my little artist’s (my daughter) cooking artworks. The reason is that she’s had a period of cooking experiments ?Once she couldn’t find flour,...
