Baked Fish Hey folks, gather ’round for a slice of our neighborhood tales! It’s like just yesterday when my hubby and I reveled in the joys of tucking our little ones into bed, eagerly anticipating our own night out. Fast forward, and here we are, with a teenage daughter and a legally adult second one. Now, they’re the ones ushering us into dreamland before hitting the town. Our eldest is spreading her wings a bit, navigating the world solo. Meanwhile, the youngest is still under the no-cab-alone rule. So, when she’s out, we’re either stationed at home, ready to pick her up, or hanging with o ..read more

Tartiflette, is the kind of food that stole my heart right from the get-go. In 2021, Paris, Christmas vibes, freezing temps, and my cozy food radar going bonkers. So, there I am, at the Christmas market in Les Jardins de Tuileries! While my husband and daughter are out there braving the cold, playing without their gloves at the Carnival Balloon Shoot, I’m on a culinary adventure! From one food booth to another, I’m on a mission to try every Alpine dish out there: raclette, fondue, tartiflette, poêlée montagnarde, -you name it. But let me tell you, the one that stole the show for me was tartif ..read more

Hello, Salut, Marhaba!  So, I’m totally into learning languages and geeking out on the origin of words. Currently, I am fluent in three languages (English, French, Arabic), can engage in conversational Italian, and navigate my way around Thailand, speaking their language, while shopping. During the Covid lockdown, I crushed all the levels on Duolingo for Spanish, but let’s be real—I still feel hesitant to claim fluency. To achieve that, I believe I need to spend at least three months in a Spanish-speaking country. Now, check this out: one of the MVPs in my personal dictionary is “NO.” I ..read more

Photography Serge Oryan – IG @sergeoryan_photography Are friendships like recipes? Imagine friendship as a thoughtfully crafted recipe. There are moments when I want to sprinkle in extra spices to infuse excitement, and other times, a dash of sugar to sweeten the bond. For depth, a pinch of salt is added, and for nourishment, a touch of aroma is introduced. I’d prepare it on high heat for a profound connection or simmer it slowly for a more leisurely pace. Casual friendship resembles a comforting cup of tea on chilly days, providing warmth and solace, while long-lasting friendships are akin ..read more

Photography Serge Oryan Impress family and friends with this popular French dessert. Combine almonds and peaches to make one of the most iconic summer treats. This tart is perfect when fruits are seasonal and tasty. INGREDIENTS For the pastry: 100g / 1 stick butter, cut into cubes 225g plain flour 25g icing sugar, sieved 1 egg, beaten For the filling: 150g soft butter 150g caster sugar 3 eggs, beaten 150g ground almonds 30g plain flour 1tsp almond extract Canned or Fresh peaches, peeled and sliced. For decoration: Runny honey or peach jam, melted and sieved, for glaze 25g untoasted almonds ..read more

Photography: Serge Oryan Hello world! On my side of the continent, temperatures have been very low and our constant search has been lately exclusive for comfort food and soups. My curry recipe is very versatile. The version I’m sharing today is the one that my entire family approves, but I remember cooking this recipe sometimes for lent, using vegetable stock and coconut cream and omitting chicken, (which obviously makes it also vegan). I sometimes add, after blending, boiled cauliflower, pineapple pieces or unsalted cashew nuts. I also like sometimes to have it as a soup by adding one extra c ..read more

You’ll love this simple version of this classic recipe. I’ve seen versions of it with ham added, or vegetables, or béchamel sauce, … but NO! More ingredients mean more comments! My kids and their friends “and my friends” love it, just like that; a simple pasta recipe mixed with good quality creamy cheesy sauce and topped with chunky buttery Panko. The “yumminess” lies between your choice of the rich cheddar cheese, the Panko coated with butter and the BAKING, to make all flavors blend together in its most delicious way. Ingredients: 500g macaroni (I used maccheroni) 2 tbsp butter 2 cups cook ..read more

Photography Serge Oryan Happy New Year and best wishes filled with new experiences and joyous cooking. May your path ahead in 2022 lead to successful and meaningful accomplishments. From the heart @mayasingredients | Maya Oryan ..read more

Photography Serge Oryan Making your own pesto might sound extravagant, but in fact it’s super easy and will sure make you win your friends impression. It can be prepared ahead of time and stored in the fridge, just make sure that it has a decent layer of olive oil on the surface to make it last for longer period of time. Pesto is not only tasty with spaghetti, but is brilliantly combined to Turkey Panini or grilled Chicken and many other dishes. I enjoy more making the pesto myself when I know that the basil leaves have been freshly picked from my garden, the pine nuts are sourced from my mot ..read more

10 years before I had never heard of Kale, and when I first tasted it I don’t really remember falling for it. Next I hear, it’s becoming an official trend, consumed ravenously and featured on every glamorous salad carte du jour or stylish smoothie menu. Kale belongs to the group of wild cabbage, their leaves are edible and range in color from light green to dark green with a trace of blue or purple. It grows in a loose bouquet of leaves without forming a head in the center. Kale are known to like dry, olive oil, or lemon juice hand massages; this quick process helps breaking up the cellulose s ..read more