As someone born in the mid-1970s, I lived through the heyday of Roquefort endives, which were served bathed in a sauce made with cream, Roquefort, or another blue cheese, and topped with chopped walnuts. and pepper. This invention – which my mother often prepared for dinner on winter Saturdays, accompanied by a platter of potatoes …
As someone born in the mid-1970s, I lived through the heyday of Roquefort endives, which were served bathed in a sauce made with cream, Roquefort, or another blue cheese, and topped with chopped walnuts. and pepper. This invention – which my mother often made for dinner on winter Saturdays, accompanied by a platter of roasted …
The road to sainthood is difficult, and to obtain the blessed culinary diploma, one must cook vegetables at home. If, on the other hand, what the Holy Mother Church of cooks dictates brings it to you, you can skip it all and throw away the wrapped cooked vegetables, as mortals do when they have neither …
Video: Good, healthy and cheap: three easy recipes with potted lentils Read More »
Probably one of the best and most useful skills a person in the kitchen, at home or professionally, can acquire is to lift an ingredient. a priori simple to the next level, making the most of its flavor, playing with its texture and presenting it in very well combined dishes. Today’s recipe is a – …
Pumpkin purée with candied leeks, dried fruits and herbs Read More »
