Red lentil dhal is a hearty, complete, and flavorful vegetarian (even vegan) dish. A perfect pantry staple recipe for traveling without leaving home.

Indian-spiced red lentil fritters that are incredibly easy to make and delicious! A recipe to add to your repertoire as a change from falafel or meatballs.

These zucchini flans are soft and fluffy, a fresh idea that’s different for using zucchini! They can accompany fish, meat, or be served alone with a salad.

A delicious spring quiche with ricotta, zucchini, and a few mushrooms. I sometimes add a bit of smoked salmon instead of the mushrooms, which is also excellent.

Who said you can’t make a delicious meal from pantry staples? This recipe was such a hit at home that I had to share it with you. For the ginger, here’s my anti-waste tip - I always buy a nice root, peel it, cut it into 1-2cm pieces, and freeze them spaced out in a bag so I always have some on hand.

White pizza is a pizza I absolutely love, as much if not more than the classic tomato sauce version, probably because it pairs so beautifully with all kinds of cheese and especially mushrooms. Here are 2 topping ideas, one with goat cheese and red onions, the other with mozzarella and mushrooms, for white pizzas as gorgeous and delicious as restaurant quality.

This 4-cheese pizza is perfect for cheese lovers and an excellent way to use up all those cheese remnants in your fridge. I always keep pizza dough in the freezer—just take it out in the morning and let it rise on a parchment-lined baking sheet.

It’s hard to imagine a more comforting dish than this one with fall flavors. The polenta is made from very fine cornmeal, its creaminess pairs perfectly with mushrooms. For a complete meal, I add sautéed mushrooms and a runny egg, all dusted with Parmesan.

Creamy artichoke sauce is a refined and original way to dress pasta. With frozen artichokes, it works beautifully, making this a perfect pantry recipe. If you love artichokes, you’ll adore this!

With the beginning of fall come figs! Their season is quite short, so we must take advantage - besides enjoying them fresh, in jams or tarts, or in a savory cake like this one, here’s a delicious, simple salad that’s sure to please everyone!

Here’s an easy-to-make cooked artichoke salad that’s always a hit as a kémia, especially when serving couscous.

This Provençal tomato tart is summery, delicious, and absolutely irresistible! The secret to making it flavorful is marinating the tomatoes with aromatics before baking. Try it once and it’ll become a summer staple.

A delicious eggplant quiche to discover, less known than the classics but truly tender and fragrant with Italian flavors.

Here’s a delicious way to prepare tomatoes as a side dish for fish, meat, or a beautiful vegetarian meal with rice or quinoa.

Here’s a recipe I created to empty the fridge that was such a hit I had to share it, because I’ll definitely make it again. Mushrooms stuffed with cheese, fresh herbs, and caramelized onions—easy and quick. You can serve them as an appetizer with small mushrooms or as a starter with larger ones.

Here’s a basic (and incredibly simple) recipe for breadcrumbs flavored with garlic and herbs, bringing a taste of summer to your dishes. I use it for Provençal tomatoes, in cauliflower gratin, and often sprinkle it over sautéed green beans, fresh green salad, mushrooms, or fish.

A famous bistro salad featuring warm goat cheese! Delicious and beautiful, topped with a honey balsamic vinaigrette!

I really enjoy vegetable carpaccios - they’re beautiful, delicious, and simple to make.

For a change from Bolognese lasagna, I’m sharing another Italian classic with a ricotta spinach filling baked with béchamel. A comforting family dish, best served with a fresh mixed greens salad for a touch of lightness.

These little steamed buns are incredibly soft and fluffy. Here’s a detailed version to make them at home. You can fill them with anything - meat, fish, mushrooms…!

If you love chouquettes (and even if you don’t), you’ll adore these little cheese puffs with herbs de Provence.