I have a soft spot for sauces that taste of sunshine but are still simple to make. Xipister Etxekoa Basque Sauce, I really love it […]
Xipister Etxekoa Basque Sauce: The improved traditional recipe Read more »
I have a particular fondness for braised endives with honey: it's the kind of simple dish that smells like home cooking, but […]
Braised endives with honey: my meltingly tender and caramelized recipe Read more »
I have a weakness for rustic breads, the kind that smell of grain, that slice firmly and don't crumble as soon as you put them down […]
Homemade lumberjack bread: my rustic whole-grain recipe Read more »
I make this casserole when I'm craving a simple yet truly comforting dish. Three everyday vegetables — potato, carrot, onion […]
Potato, carrot, and onion casserole: a simple yet comforting recipe! Read more »
I really adopted this Reblochon sauce the day I wanted to recreate, at home, that "mountain" feel you get on your plate when […]
Reblochon sauce: a meltingly smooth Savoyard recipe Read more »
This yeast-free bread is something I've adopted for days when I crave homemade bread but have zero patience for it to rise. Here, we […]
Yeast-free bread: my quick and easy yogurt recipe Read more »
The first time I tried to recreate Charmelcia Sauce (Bistro Regent style), I mainly wanted to recapture that "bar sauce" feel: brown, […]
Charmelcia Sauce (Bistro Regent style): the creamy recipe Read more »
I spent a long time trying to accurately recreate the sauce from Quick's Giant burger: the one that's creamy, slightly sweet, slightly […]
I have a particular fondness for braised endives. The first time I truly understood their appeal was one winter evening at a friend's house: […]
Braised endives: my sweet and slightly bitter recipe Read more »
Like many others, I discovered violet jelly on a slice of lightly buttered toast, with its very sweet floral aroma reminiscent of […]
I have a weakness for wild garlic: that mild, almost herbaceous garlic scent that adds character without overpowering the other flavors. The first […]
Saffron syrup is the kind of simple little thing that instantly transforms a dessert. I really adopted it the day I […]
Sausage in brioche is one of those Lyon classics that everyone loves: soft, salty, with a golden crust… and this […]
Rosemary jelly is the little jar that makes all the difference on a cheese board or alongside a cold roast. I've adopted it […]
