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Vegetarian
This mango salsa is a refreshing salad for summer or a colorful side dish for fall. It goes perfectly well with scallops, shrimp, or any white fish. The acidity of the lime, the sweetness of the mango, and the smoothness of the avocado make it also a great accompaniment for pork and veal.
This recipe is inspired by Guy Martin, a three Michelin-starred chef.
He is the chef of Le Grand Vefour; a gastronomical restaurant in Paris, a jewel of the 18th century!
Now that countries around the world are opening phase by phase, I hope to be able to talk again about restaurants and give you some ideas in the near future. Maybe I will add a section about social distancing and how restaurants are handling COVID-19.
Fennel runs in the same family as carrots, celery, dill, and parsley. It’s somehow a strange combination of these vegetables that tastes somewhere between celery and black licorice: a sweet and very mild anise flavor.
This is our ninth week of lockdown; some states and countries have started opening up a little a bit, others have opened completely. It seems that New York is not ready for the big move, so let’s stay calm and enjoy some tasty recipes.
We are in our eighth week of lockdown and one thing I have started enjoying is the online apéro.
We are in our fifth week of confinement in NY, and you might just have a few vegetables lost in your fridge that you don’t know what to do with. This Korean pancake is a remedy for your problem.
Hello from home! I hope you are all doing well and taking care of yourself.
This is another vegetarian Lebanese dish with an olive oil base. It’s always a success. Easy to make and as it is a cold dish, you can prepare it in advance – even a day or two before.
A ne pas confondre avec la Moussaka grecque! Bien sûr ce sont deux plats à base d’aubergines mais la Moussaka’a Libanaise est un plat végétarien à base d’aubergines mais aussi de pois chiches, tomates, menthe et huile d’olive.
Je n’ajoute aucune autre épice car j’aime le goût dominant de l’aubergine et du pois chiche.
