The Mustard Tart from my Childhood

Once upon a time, there was this specific trip, when I was almost 13 years old and a junior highschool student, that has marked with a cross the beginning of many years of me  having regular sleep-overs at one of my best friend’s of the time, Céline. We had already known each other for a…

Fresh Figs & Custard Tart. Turkey.

I have been willing to bake this Fresh Figs and Custard Tart for ages. In France, there’s only a short time-frame during which one can come by fresh figs of excellent quality, and it seems that I have missed this window every single year, for many years! When I thought I had been cursed one…

Apple Pie

Baking an Apple Pie may sound like basic beginners pastry to most home cooks. To me, it was a tremendous challenge to achieve an apple pie that would both be delicious and look fabulous. I attempted many times before and never quite succeeded. With time, I have learned the reasons of my failure. Pastry is…

Meat Pie, Australia.

Two weeks of stress and project planning. That’s what it took me to finally give a go tonight to cooking an Australian Meat Pie for my World Food Challenge. Why so much pressure, will you ask? Well, first of all because I never had a meat pie before and had no clue what it was…

3 Delicious Recipes to Use your Brunoise Cut Sunshine Veggies

Being a Mediterranean, my natural choices for food often go to anything with a nice drizzle of olive oil and aromatic herbs. If you travel anywhere in the South of France or in Italy, olive oil is the main oil for cooking and seasoning (but not for frying). It gives this feeling that the sun…

7 of the Most American Foods of All Time

Celebrate USA with 7 of the Most American Foods of All Time May I suggest a #8 on the list ? Crunchwrap and Potato Wedges Recipe Finally, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click…