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A refreshing summer salad mixing al dente spaghetti, an original pesto made from pea pods, parmesan, pine nuts and skyr, topped with creamy burrata, fresh peas, red onion and flat parsley. Perfect for hot summer days.
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A fluffy, buttery cake packed with golden apple pieces, hazelnut flour and a hint of cinnamon. Perfect for an afternoon snack or a kid‑friendly dessert. The cake stays moist thanks to a light meringue fold and can be finished with a warm apricot‑jam glaze and a scoop of vanilla ice‑cream.

A classic Provençal ratatouille made the traditional way with caramelized onions, sautéed zucchini, squash, eggplant, bell pepper and ripe tomatoes, finished with fresh basil. The recipe can be served rustic or plated beautifully for a dinner party.

Oven‑roasted new potatoes coated in a fragrant olive‑oil, herb and paprika glaze, finished with a generous crust of grated Parmesan for a golden, crunchy exterior and a tender, juicy interior.

A light and flavorful blanquette made with fish, shrimp, squid and vegetables, scented with a homemade fish broth, a creamy cream liaison and a touch of nutmeg. Ideal for a French family meal, it replaces the traditional veal blanquette with the treasures of the sea.

A comforting winter gratin made with smoked Montbéliard sausage, melt-in-your-mouth potatoes, 15-month-aged cheese, shallots and white wine. Perfect for two people, served hot with a green salad.

Artisanal chocolates, filled with a crunchy mixture of Petit Beurre biscuits and peanuts, coated in dark and white chocolate. Easy to make with only three main ingredients, they are perfect for gifting or treating yourself.