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)

A very refined saf­fron recipe: green tea with saf­fron, flavours that blend togeth­er with subtlety.

If we talk about the silk routes, we could also talk about the saf­fron routes. The Vikings knew and used saf­fron, which made Gotland's for­tune and gave us some tasty recipes.

When the machine fails to seal the bags, here is an easy fix (and it works for oth­er brands)

Saffron brought wealth and opu­lence to the cities that trad­ed or grew it. And some­times, it even gave them their name!

Between cul­ti­va­tion, har­vest­ing, dry­ing and pack­ag­ing, what are the qual­i­ty cri­te­ria of a good saf­fron? Some of them may sur­prise you.

It took a film by Nora Ephron for me to dis­cov­er Julia Child, the American Maïté — Mapie who intro­duced French cui­sine to the world. A film that plays between two eras and two lives, in a deli­cious way.