Tout l’été, les fiches-cuisine invitent des chefs du bord de mer. Cette semaine : le grand Olivier Roellinger, expert ès épices. Restaurant Le Coquillage, Château Richeux, Le Buot, 35350 Saint-Méloir-des-Ondes. Tél. : 02 99 89 64 76. http://www.maisons-de-bricourt.com Épices Roellinger :...
Pour célébrer la sortie de son nouveau livre culinaire “Instants Sucrés”, François Perret, le chef pâtissier du Ritz Paris dévoile sa recette secrète du baba au rhum.
Bretzels géants de Bob le Chef
Say farewell to mediocre store-bought hummus—my hummus recipe guarantees a creamy, whipped, flavor-packed spread, ideal for scooping with pita or as a standout on any Middle Eastern table.
Pour les lasagnes, les endives au jambon ou bien une délicieuse blanquette, une béchamel est nécessaire. Pour la faire comme un pro, le chef Lignac, le chef Etchebest et le chef Mariotte nous dévoilent leurs recettes.
Découvrez une recette infaillible pour faire les meilleurs pancakes.
Pour célébrer la sortie de son nouveau livre culinaire “Instants Sucrés”, François Perret, le chef pâtissier du Ritz Paris dévoile sa recette secrète du baba au rhum.
Looking for a hearty, comfort food meal? Look no further than this classic Chicken Pot Pie recipe by Wolfgang Puck. Tender chunks of chicken, mixed vegetables, and a creamy filling are all baked to perfection in a flaky pie crust.
Découvrez la recette du cronut original, cette délicieuse fusion entre croissant et donut, pour la réaliser chez vous. Miam!
20+ Spicy Gems From The Legendary Anthony Bourdain - Funny memes that "GET IT" and want you to too. Get the latest funniest memes and keep up what is going on in the meme-o-sphere.
Sur son compte Instagram, le chef Cyril Lignac dévoile sa recette de lobster roll, le nouveau chouchou de la Street food.
Lamb Meatballs with Indian Curry Sauce- a simple easy dinner that is full of flavor! Gluten-free, Keto and Paleo! Serve it over rice, cauliflower rice or a big bowl of spinach!
Nachos have been a 'Below Deck' meme since 'Below Deck Med' Season 4. But Chef Rachel's nacho recipe would have any captain's jaw on the ground as it is nothing short of incredible.
Swedish Christmastime favorite, saffron infused S shaped sweet rolls, for St. Lucia Day.
One of the things that I can’t seem to get used to in this whole expat experience is this endless summer! Even after 18 months in the country, I can’t wrap my brain around the idea that…
My favorite pieces are the corner edges—I love how the top crunches at the first bite, yielding to a chewy middle
Qui a dit que la crème caramel aux oeufs était un dessert difficile à réaliser ? Certainement pas le chef pâtissier Christophe Michalak, qui nous révèle sa recette simplissime de ce dessert très gourmand.
In case you’ve ever tried making a traditional Scotch egg, you know that this is deep fried snack with a boiled egg…
frizzy greens and tangy pillows
Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.
Daniel Cerdán, al frente de los fogones de uno de los restaurantes de cocina gallega más populares de Madrid, nos da su ‘paso a paso' para preparar esta delicia
Rick Stein's Secret France is a cookbook about French cuisine, but perhaps not as you know it. Travelling from the north to the south of France, Rick sets off in search of the authentic, classic and lesser-known recipes of this much-celebrated cuisine.
A baked egg mixture tops layers of thin bagel slices, cheese, and bacon!
The carbonation in the beer makes the batter exceptionally airy and produces a crispy coating. Malt vinegar is a British favorite on fish and chips.
The mere mention of a soufflé can strike fear into the heart of even the most accomplished home cook, but this signature recipe from Michel Roux Jr’s legendary restaurant Le Gavroche is well worth an attempt.
My favorite cozy weeknight soup made in 30 min! Loaded with tender tortellini, sausage and kale! And it's so easy!
J’avais envie de cuisiner des grands-pères dans le sirop avec un produit alcoolisé des Subversifs, plus précisément le Réduit à l’érable LÉO. Il s’agit d’un assemblage de leur gin Marie-Victorin et de réduit d’érable du Québec. Du gros jus et clairement un must à avoir dans votre cuisine. Si vous ne connaissez pas cette distillerie de Sorel-Tracy, je vous invite à visiter leur site web et à découvrir leur univers légendaire !
Work smarter, not harder.
Crème au moka, ganache aux épices et chocolat, sauce caramel mou, une recette proposée par Nicolas Stamm chef du restaurant La Fourchette des Ducs 2*
Passé par le Café Pouchkine et les cuisines du Shangri-La, le chef Olivier Lainé enseigne désormais l'art de la pâtisserie à l’École Ritz Escoffier. Originaire de Bretagne, il livre sur son compte Instagram la recette du véritable kouign-amann. Essentiellement composée de beurre, cette spécialité du Finistère est indétrônable.
These Apricot Pochettes are reminiscent of little French pastry desserts. They are made with a cream cheese and butter pastry dough, and are filled with just a bit of apricot preserves.
Passé par le Café Pouchkine et les cuisines du Shangri-La, le chef Olivier Lainé enseigne désormais l'art de la pâtisserie à l’École Ritz Escoffier. Originaire de Bretagne, il livre sur son compte Instagram la recette du véritable kouign-amann. Essentiellement composée de beurre, cette spécialité du Finistère est indétrônable.
Passé par le Café Pouchkine et les cuisines du Shangri-La, le chef Olivier Lainé enseigne désormais l'art de la pâtisserie à l’École Ritz Escoffier. Originaire de Bretagne, il livre sur son compte Instagram la recette du véritable kouign-amann. Essentiellement composée de beurre, cette spécialité du Finistère est indétrônable.
Pour limiter le gaspillage : ne jetez plus l'eau de vos cornichons ! Astuce économe et ingrédient secret à vos préparations, on vous dit tout sur cette eau magique.
Réalisez de véritables gourmandises bordelaises avec tout le savoir-faire d’un pâtissier… depuis votre cuisine. Le chef partage tous ses bons conseils pour les réussir !
This beef tartare with beef jerky is downright out of this world. The capers and fried shallots bring an infernal touch while the beef jerky brings a smoky and sweet side. I promise you, this recipe is solid! This recipe was created in collaboration with Washington State Wines and I strongly suggest that you pair it with Double Canyon, a Cabernet that is incredible.
When Chef Thomas Keller teamed up with All-Clad to create the new All-Clad TK Cookware Collection, he chose the perfect pan for every kitchen task. He
Bird's Custard used on the top bar, Jell-O on the bottom. Ever since posting my award-winning Nanaimo Bar recipe here on my blog, I've had several people tell me (and post on Pinterest) that they are not REAL Nanaimo Bars because I do not use Bird's Custard Powder in the middle layer. I've never been able to find it in any markets where I live, so I've always just subbed Jell-O instant vanilla pudding. I've always thought those Canadians who criticized or corrected me were being sensitive, that there really couldn't be THAT big of a difference between the two. They look almost the same, right? Well, after finally purchasing some Bird's Custard Powder on Amazon.com, I've realized that all of those pushy Canadians are right: Nanaimo Bars do, in fact, taste better with the Bird's. They just do. As my husband said, "I feel like I can just eat more of these ones." This helps explain why I found it so easy to eat three very large Nanaimo Bars the first time I had them at Portland State University so many years ago. These are the Nanaimo Bars I fell in love with, and I'm glad I finally gave in and bought the Bird's. I had a few friends over to help me with the tasting, and four of five of us agreed that the Bird's Nanaimo Bars tasted better, lighter, less sweet than the other. My friend who preferred the Jell-O pudding ones is a sugar lover, so she likes hers sweeter. The Bird's bars, in addition to tasting a bit lighter, had a more distinct coconut flavor--not overwhelming, but subtle, and I liked it. So, if you're going to try a Nanaimo Bar recipe, try this one. They're awesome. Traditional Nanaimo Bars Ingredients: Bottom Layer ½ cup butter 1/4 cup cocoa powder 1/4 cup white sugar 1 egg beaten 1 ½ cups graham cracker crumbs 1 cup shredded coconut ½ cup pecans, finely chopped Middle Layer ½ cup butter, softened 3 tablespoons half & half or heavy cream 2 tablespoons Bird's Custard Powder 2 cups powdered sugar Top Layer 1 cup semi-sweet-chocolate chips (or, even better, about 22 Dove Dark Chocolate Promises) 1 tablespoon Crisco or vegetable oil 1 tablespoon chopped white or milk chocolate, melted Instructions: Line the bottom of a 9 X 9-inch pan (glass or metal) with parchment paper or non-stick foil. Bottom Layer: In a 300° oven, toast coconut and chopped pecans until golden brown and fragrant, stirring occasionally. (This toasting is optional, and not necessarily traditional, but I like it.) Remove from oven and set aside. In the top of a double boiler, melt ½ cup butter and cocoa and sugar. Whisk to combine. Whisk in the beaten egg. Whisk until thickened, and then remove at once from heat. Fold in the graham cracker crumbs, coconut, and pecans. Press into prepared pan. Put in refrigerator while you prepare the next layer. Middle Layer: In a large mixing bowl, cream together ½ cup softened butter, half & half, and custard powder. Fold in the powdered sugar. Beat until very light. Spread evenly on top of the first layer. Cover with plastic wrap. Put in refrigerator again for an hour or so, until middle layer is firm. Top Layer: In a double boiler melt the chocolate chips and Crisco or vegetable oil. The chocolate may melt the middle layer if it’s too hot, so you might want to let it cool for a little bit. Pour onto second layer and spread evenly. Drizzle white or milk chocolate over the top for decoration.* Let set in the refrigerator for 10 to 15 minutes and then cut. (This keeps the chocolate from cracking when you cut it.) Refrigerate for 2 hours before serving. Note: Be sure to remove any foil or parchment paper that may have stuck to the bottom of individual bars. *I've created a post that gives explicit instructions and photos on how to make the "feathery" lines you see on these bars: How to Make Those Feathery Lines on Nanaimo Bars. Watch this Tik Tok video to see the Nanaimo Bar making process. Traditional Nanaimo Bars
With a flaky, buttery crust folded over juicy plums, this rustic plum galette makes a lovely summer dessert.
Le chef Philip Rae, de l'auberge-restaurant Le Canard Huppé, à l'île d'Orléans, nous dédie sa version de ce classique teinté des saveurs de son coin de pays.
Check out this tender beef brisket recipe, made spicy with gochujang, gochugaru chile flakes, sesame oil, garlic, and lots of fresh ginger.
