6 unexpected ways to reuse eggshells

6 unexpected ways to reuse eggshells

By Alexandra Marchand Posted 6 hours ago, Update 5 hours ago 6 tips for reusing your eggshells. Getty Images Economical and delicious, the egg has been the basis of our diet since prehistoric times. Yet, we waste our shells every day. A little recycling lesson. As an omelet, soft-boiled, poached, scrambled or simply fried: there … Read more

How to defrost bread?

How to defrost bread?

To defrost bread, several options are available to us. Oven, microwave or in the open air… Here are our tips for perfectly thawed and just as tasty bread. Is it really a good idea to freeze your bread? Although it is convenient to freeze bread so you always have it on hand, it is a … Read more

How to cook a chicken?

How to cook a chicken?

Cooking a chicken according to the rules of the art can be learned. Here are some tips for keeping it tender and juicy, while being perfectly cooked. How to calculate the cooking time of a chicken? The cooking time of a chicken depends on its size, its quality (an industrial chicken cooks faster) and the … Read more

How to cook vegetarian without losing your omnivorous friends

How to cook vegetarian without losing your omnivorous friends

The legend persists: vegetarians have a limited and boring diet. Culinary blogger and author, Céline Marks proves the opposite. Vegetarians know it: at the mere mention of the word vegetarianism, the panicked, outraged or simply disgusted reactions of meat people are almost systematic. However, vegetarians do not only eat salad. The day when these barbaric … Read more

How to freeze zucchini?

How to freeze zucchini?

In gratin, in soup, stuffed, raw in salads or cooked in ratatouille, zucchini is one of the star vegetables of summer. But to enjoy them all year round, you can also freeze them. Manual. How to store raw zucchini? Before thinking about a long preservation method, we can already extend the preservation time of raw … Read more

Mistakes not to make when preparing a fruit salad

Mistakes not to make when preparing a fruit salad

Vitamined, fresh and colorful, the fruit salad is a must at the end of the meal. You still have to prepare it properly. Instructions with Catherine Botti, Meilleur Ouvrier de France primeur. Do not protect the fruits from oxidation, season them too much or even neglect the cutting… While, in the collective imagination, its preparation … Read more

Chef Julien Sebbag’s recipes for a sweet breakfast

Chef Julien Sebbag's recipes for a sweet breakfast

Julien Sebbag and Shin Rayieu. Frederic Vasseur For season 4 of his ephemeral restaurant in Paris, Créatures, chef Julien Sebbag inaugurates a breakfast menu with the creations of pastry chef Shin Rayieu. A moment of pure happiness. He hasn’t slept much. The day before our meeting, chef Julien Sebbag – notably at the head of … Read more

The secrets of a successful vegetarian dinner appetizer

The secrets of a successful vegetarian dinner appetizer

Farewell faithful peanuts, cucumber sticks and hummus. Culinary author Amandine Geers gives us her best advice for a successful veggie aperitif. If the traditional aperitif gives pride of place to meat products, may aspiring vegetarians not panic in the face of the sometimes disarming unknown of the vegetable world. Preparing a dinner aperitif, vegetarian, gourmet, … Read more

“A good ice cream is the full transcription of the flavor and the ingredient”

"A good ice cream is the full transcription of the flavor and the ingredient"

For the summer, David Wesmaël of La Glacerie Paris has worked on a collection of ice creams around Breton ingredients: strawberries from Plougastel, Ribot milk and cow’s milk butter Froment du Léon. Thierry Malty Meilleur Ouvrier de France ice cream maker and creator of La Glacerie Paris, David Wesmaël is an ice cream artist who … Read more

Here is the best mozzarella according to 60 million consumers

Here is the best mozzarella according to 60 million consumers

In its latest issue, the magazine 60 million consumers has meticulously compared 18 brands of the famous Italian cheese at all prices, purchased in medium and large supermarkets. Cow’s milk or buffalo’s milk mozzarella? Whatever the composition, the French love it. In addition to having dethroned Camembert, Italian cheese has become the most consumed French … Read more