The idea for this salad came from a leftover roasted chicken breast. And, of course, the chervil I was lucky enough to find. I used whatever I had at home: …

A food diary for my children, for myself, for anyone.

The idea for this salad came from a leftover roasted chicken breast. And, of course, the chervil I was lucky enough to find. I used whatever I had at home: …

I brought a spring delicacy from the forest. Both ingredients – morels and wild garlic – are very much in season right now, although the April snow might set back …

I’ve wanted to make poppy seed linzer cookies for a long time. Most recipes pair them with lemon curd, which is indeed a classic match. But why not try something …

I’ve already shared with you how edamame (green soybeans) has become a personal favorite of mine. I’m easily convinced by anything that promotes health and well-being. In Japan, green soybeans …

Ever since the Dubai chocolate fever broke out, I’ve wanted to create a similar dessert, but I couldn’t find kadayif pastry. To be honest, I didn’t look very hard either. …

I bought a tin of green curry paste. Given how spicy it is, I think it will last me ten years! This is the first soup I made with it, …

By the end of winter, I would much rather see sunshine, the sea, and palm trees. But we cook with what we have, so in this case, I am creating …

This is a typical weekend dish, at least for us, because during the week there is no time to fiddle with homemade pasta and the filling. Although the filling can …

The pairing of roasted duck and red cabbage is nothing new. However, served in a strudel form, it becomes much more exciting, adding an extra layer of texture and crunchiness. …

This masterpiece of Jewish cuisine is one of my all-time favorites. I love its tender, flaky, and crunchy texture, not to mention the endless possibilities for the filling. Most recently, …