Czech goulash I was recently in Prague and ate goulash in many different restaurants. Thanks to the advice of Michal, the cook who taught me several recipes, I was able …
Tarama Tarama is a specialty of the Mediterranean basin, from Greece to Turkey, and each country has its own recipe. With cod or mullet roe, I offer you my recipe, …
Butter Chicken During my stay in Bangalore, I ventured out as I should, to Indian cooking classes. This is for me the best approach to understand the culinary spirit of …
Flemish Carbonade This dish is simply delicious. Especially when it is prepared the day before. Simple to prepare, just let it cook for a few hours (stirring anyway!) to obtain …
Feijoada “À Brasileira This Feijoada recipe is the most emblematic of Brazil. It is the national dish par excellence and Brazilians are very proud of it. It is a cultural crossroads between …
Sopaipillas from Chile Sopaipillas are very well known in South America. But especially in Chile, where they are made with pumpkin. They are small fritters made with this vegetable and …
Chili Con Carne Here is a recipe for “Chili con carne”. I say ‘one’ because there is indeed an incredible amount of them. Also, I’m breaking my rule of sticking …
Montecaos of Fatiha First delight of my culinary experience at “Délice de la Casbah”. I would like to warmly thank Fatiha who was kind enough to share her knowledge and her …
Pão de queijo The pão de queijo is traditionally made with ingredients that are hard to find in France, such as “polvilho doce”, which is a starch based on manioc and “meia …
