My recent cravings for lemon cakes, creams and tarts probably reveal a lack of vitamin C (which probably isn’t there after baking anyway) or,…
For those who don’t know the quince, it’s a beautiful plump yellow fruit which shape might be described as something between a pear and an…
This is a 10-minute, absolutely foolproof and simply the best mussels recipe I know. Moules à la marinière, as its name suggests it, are a…
This extraordinary fruit is a peach. And not a newly designed one, but a very old variety which existed in XVIIth century. At the time…
Duck confit is roughly duck’s meat cooked slowly in fat. It doesn’t sound very exciting or light, however I still have to find someone who…
Pears have been on the markets for several weeks. Since I was going to cook them for the first time this year,I wanted to have…
The mirabelle plum has many varieties. I suppose every country has its typical ones. In France the most popular are Metzian mirabelle (from the city…
These spongy, moist cakes are easily recognisable by their characteristic shell-like indentations and a “hump”. Madeleine was apparently a name of a woman who cooked…