A creamy egg salad, bound with mayonnaise and perked up with mustard, capers, and chili flakes. The creamy dressing coats the chunks of egg, the mustard adds bite, the capers cut through with their salty tang, and the chili flakes leave a distinct heat. This egg salad is a cold […]
A smooth, soft parsnip purée without potatoes, enriched with olive oil or butter. Mashed parsnips stay soft and slightly sweet, rounded out with fruity olive oil or butter. This purée keeps things simple, with no cream or potatoes, letting the root vegetable’s earthy flavor shine. It takes 25 minutes to prepare, […]
A tomato-free pesto rosso: its color and flavor come from roasted red pepper, mellow roasted garlic and almond butter. Roasted red pepper releases its sweet juices, oven-roasted garlic turns creamy and almond butter brings everything together into a thick red paste. This pesto rosso replaces sun-dried tomatoes and basil with […]
A dark, oven-braised feijoada with fall-apart beef chuck, smoked pork belly and merguez or chorizo, with fewer beans. After 7 hours in the oven at 160 °C, this feijoada becomes a dark, glossy stew with a subtle smoky note and warming spices. The meat shreds with a fork, the juices coat it […]
A ketogenic version of coq au vin, without flour: chicken simmered in red wine with bacon lardons, carrots and fresh herbs. Red wine reduces over the browned cooking juices, smoked bacon lardons fill the kitchen with their aroma, and the dark sauce coats the chicken pieces. This version replaces flour […]
A homemade harissa with roasted red bell pepper and fresh chilies, blended with roasted garlic and tomato paste, without caraway. Red, smooth and soft, this homemade harissa combines the sweetness of a blistered bell pepper with the heat of roasted fresh chilies. It is a spicy, concentrated condiment built on […]
A shakshuka without bell peppers: eggs cooked in a tomato sauce with meltingly tender eggplant, seasoned with a harissa-style dry spice blend. The runny yolk mingles with the warm tomato, the eggplant yields beneath your fork, and the spices deliver a gentle heat. This shakshuka replaces bell peppers with silky, […]
Small casing-free sausages made with ground beef and pork, flavored with herbs and pan-fried until golden. These small sausages brown quickly in the pan, releasing the aromas of garlic, parsley, oregano and rosemary. Cevapcici are small casing-free sausages made with ground meat, here in an herbed version designed for a […]
Shanks braised in white wine and tomato, without flour, finished with a lemony gremolata. The shanks sizzle in butter and olive oil until their edges turn golden, then simmer for hours in a white wine and tomato sauce. Osso buco consists of cross-cut veal or beef shanks with the bone […]
Soft wraps made with ground flaxseed, free of flour and gluten, ready to fill and roll. In a hot skillet, ground flaxseed develops a lightly toasted flavor and forms a thin, flexible flatbread that rolls up without cracking. The dough is simply ground flaxseed, hot water and a little salt, […]
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