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Small savory cabbage fir trees filled with a light mousse of pumpkin purée and Grana Padano, perfect for a festive Christmas appetizer.
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A light sponge cake, topped with a firm mascarpone whipped cream and fresh red berries, presented in half-moons to celebrate the end of Ramadan. Easy to make, it melts in the mouth and adds a festive touch to your table.

A creamy French gratin featuring tender leeks wrapped in smoky Savoy ham, topped with melted cheese and a rich heavy‑cream sauce. Perfect as a comforting main course or a hearty starter, served with crusty bread.

Learn how to prepare preserved lemons in brine using Philippe Etchebest's method, with blanching, pricking, sweet‑salty brine and one‑hour pasteurization for long‑term storage. Ideal as a condiment for tagines, lemon chicken, tabbouleh or salads.

Learn how to make a perfect choux pastry, light and airy, ideal for profiteroles, eclairs or chouquettes. This detailed recipe from the Oum Arwa channel includes all essential tips (using a stainless steel saucepan, precise drying of the dough, incorporating the eggs one by one, baking at 180°C then finishing at 150°C) to avoid flat choux or eclairs that collapse.

A fresh and colorful summer salad combining chicken fillets marinated with Cajun spices, juicy peach wedges, crunchy radishes, pistachio and toasted almond shards, all drizzled with a creamy pistachio‑paste, mustard and honey vinaigrette. Perfect for a light lunch or a summer dinner.

A comforting dish of fragrant basmati rice, topped with a flavorful beef curry, enhanced with Greek yogurt, spices and fresh herbs. Ideal for a quick and complete dinner.