Author name: rb1tu

Free shipping on 3 springtime side dish recipes that are worth the detour!

We love them. They are among the first spring vegetables and their return to market stalls is synonymous with good weather. Make the most of their freshness, as the asparagus season is very short. In April, the first white asparagus hits the market stalls, joined by green asparagus in May. And as of June it …

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Biscuit and milk: why do they go so well together?

DARIOGAONA/GETTY IMAGESEven adults cannot deny this dietary fact: biscuits with milk are one of the best snacks. Whether it’s an oatmeal chocolate chip cookie or any other type of cookie (required) that your grandma would be proud of, the cookies and milk duo is a classic combination, not just for the sweet tooth, but for …

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“Sauce Secrets from Chef to Chef” Elle & Vire: Discover the Spring/Summer Collection

Elle & Vire Introducing the spring/summer collection “Secrets of Sauces to the Chef”. More than a recipe booklet, Secrets des Sauces de Chef à Chef aims to empower chefs to excel, encourage their creativity and support them in their mission to prepare their teams. lessons technical gestures in video, Receipts step by step and master …

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[RECETTE] Quaresimal, Italian Lenten Cookies

Do you know the traditional recipe for “quaresimali”, these delicious Italian cakes for Lent? Cook with your family and enjoy your Sundays! In the past, to celebrate Lent, Italian villages held fairs every week, including the famous Quaresimal, traditional fasting cookies. Today they can be ordered in cafes and bakeries during Lent and during Easter. …

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Flank Steak with Shallot Sauce Recipe: Chef Laurent Marriott explains how to get delicious meat

Shallot Steak at Bistro is easy to make! Just follow Laurent Marriott’s delicious recipe, ready in 10 minutes. Simple, gourmet, seasonal… that’s what characterizes it Laurent Marriott Kitchen. Recipes in which she cooks Small dishes in balance, a gourmet show airing on TF1, did you open your mouth? good news Food columnist Share them too …

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