Browse by Categories
Quick Meals
Discover the recent post that has been published lately.
Editors Choice
Traditional French Tartiflette
Around 10 years ago I made, with a whole team of 4-5 people, a Gigantic Tartiflette. This crazy backstory is not even made up ; here is a picture of
Red Lentil Curry (Masoor Dal)
Lentils were a staple in my mothers' cooking. I remember dearly her green lentil stew, an unassuming green blob, with a suprising taste intensity thanks to a precise use of
Honey Msemen
This is one of the few dessert recipes you'll find on my website, because it is special to me. If you’re American, pancakes must have been a cherished item of
Traditional Hungarian Pörkölt
When I went to Montenegro two years ago, I had one clear objective in head : to eat a delicious Goulash, which I knew to be commonly eaten in most
Peas, squash & feta salad
After a heavy end of week involving lots of fried food, I felt like eating something green. Like, litterally green -my mind was plagued with thoughts of beautiful, bright green
Authentic Thai Red Curry (with chicken)
There was this unassuming place close to where I lived two years ago in Paris, near Gare du Nord ; we went there because it was litterally 10 meters away
Deserts
Red Lentil Curry (Masoor Dal)
Lentils were a staple in my mothers' cooking. I remember dearly her green lentil stew, an unassuming green blob, with a suprising taste intensity thanks to a precise use of
Authentic Thai Red Curry (with chicken)
There was this unassuming place close to where I lived two years ago in Paris, near Gare du Nord ; we went there because it was litterally 10 meters away
Quick Szechuan Noodles (“Ants Climbing a Tree”)
I know. Why ants ?! Why trees ? Isn't this name peculiar, and a tad unappetizing ? Let me tell you why not. First, well, look at the picture. Second
Thai Curry Noodles with Fishballs
When I was in Thailand a few months ago, I had Khanom Jeen, a wonderful fish-based curry dish that I will definitely recreate for you some other time. Recently, at
Chinese Fishballs
My love for fishballs started with hotpots. Of course, we all want to dip those beef slices first ; but after two or three, those bouncy, soft fishballs start catching