Vorschmack is a typ­i­cal Eastern European recipe, which can also be made in Morocco. Served cold, it is per­fect for an aper­i­tif or a F'tour table.

I found some sweet and sour pick­les at Marjane's that are almost Malossols and that, in any case, do the job while wait­ing to find real ones!

Three dif­fer­ent bli­ni recipes, from the most tra­di­tion­al to mine, with a Moroccan twist. Choose the one you like best!

Turkish cui­sine has not been able to influ­ence Moroccan cui­sine, which has nev­er been under Ottoman rule. Only the city of Tetouan has expe­ri­enced this influ­ence, indi­rect­ly, via the Algerians who set­tled there.

As usu­al, a very long first show, var­i­ous can­di­dates, an "ingre­di­ent of the sea­son" and some sur­pris­es. And my first arti­cle on Top Chef

Maslenitsa is both a car­ni­val and the Pancake Festival. Find out why and what is eat­en there before div­ing into Lent (at least in Russia)

Cooking bare­foot? That's the worst idea you can have (even for a beach bar­be­cue). In "cook­ing" there is "cooked" and there­fore hot… and splashes

A "sim­ple" dish with many pos­si­bil­i­ties. All the tips to choose the best one and keep it for a long time.

A unique and colour­ful dish for a sum­mer table: spaghet­ti with saffron

Moroccans are used to adding spices to their cof­fee, for a rather sub­tle taste, and an invig­o­rat­ing drink (a cup of cof­fee light­ly pep­pered with pep­per awak­ens very well)