Ice cream.Honor tradition with an ice cream log (180-200 calories per slice, versus 400 for the classic pastry version) or go lighter with sorbet (100-150 calories per slice). Get creative with a shareable pyramid of scoops or individual ice cream timpani, both available at Picard.Dressed fruit.Skip

Herbal teas and infusions have come a long way from outdated stereotypes. Todays plant-based hot drinks from brands like Twit-Thés, In/Fusion, and THEODOR are modern, vibrant, and infused with humor—ideal for elevating your relaxing evenings indoors.1. Twit-Thés: Herbal Teas 2.0Inspired by social me

Creamy Butternut Squash Velouté: A Winter EssentialNothing warms you up like a velvety butternut squash soup. Peel the squash and cut into large chunks. Simmer in water with sliced carrots and a chicken bouillon cube for 30 minutes. Blend until smooth. Enhance with cream or spices like cinnamon or a

Apple Crumble Mug Cake Peel and dice one apple into small pieces. Place in a mug, add 1 tablespoon water and a pinch of cinnamon (optional). Cover with cling film and microwave at full power for 4-5 minutes. While cooking, rub together 1 knob of softened butter, 1 heaped tablespoon powdered sugar, a

New York Pastrami Bagel RecipeThe bagel is a cornerstone of New York cuisine, and the pastrami bagel remains one of its most iconic creations. Slice the bagels in half lengthwise and toast them briefly in the oven or toaster for that signature crispness. Spread both halves with cream cheese, then to

The Lower-Fat BurgerStart with wholemeal bread to cut fat by two-thirds. For the patty, select a lean steak with 5% fat (versus the typical 15%). Shape it into a single layer and layer on lettuce, tomato, onions, and pickles. To keep it juicy, our chef recommends a flavorful vegetable coulis of toma

Cooking is a cherished opportunity for family bonding, especially when shared with children at the stove. Picture the joy of kneading dough together, creating moments of pure complicity. The delightful cookbook Children in the Kitchen, newly released by Hachette Pratique, makes this a reality.This e

Prepare Parsnips Like a ProParsnips, an ancient root vegetable resembling an ivory carrot, are versatile and nutritious. Start by trimming both ends and peeling with a knife or vegetable peeler. If your parsnips come straight from an AMAP basket, simply brush off any sand or soil—no peeling needed i

In theory.No salt—does it truly mean salt-free? Yes, backed by strict EU standards. A product qualifies as sodium-free with less than 0.005g of sodium per 100g, very low in sodium under 0.04g per 100g, and low in sodium below 0.12g per 100g. The same rigorous criteria apply to low fat, source of pro

1. Crafted with Premium Breton IngredientsBorn on a farm near Fougères, chef Bertrand Larcher has deep roots in Brittanys fresh produce. Since opening his first Breizh Café in Cancale in 2005—and later in Paris—hes championed local treasures like buckwheat (known as blé noir in western Brittany), se

In a BagelL’Atelier du Bagel crafts a gourmet bagel with foie gras, fig confit, fresh greenery, and a poppy seed bun—available throughout December. Visit 31 Rue Saint-Lazare, 75009 Paris. www.latelierdubagel.comIn FigsNormandys Maison Maréchal uses 100% French semi-cooked whole foie gras, stuffed in

You know coffee pod machines well. But did you know theres a wine equivalent? Meet D-Vine, the ingenious solution from wine innovation experts.D-Vine comes from 10-Vins, a forward-thinking Nantes-based company founded by Thibaut Jarrousse, Jérôme Pasquet, and Luis Da Silva. Specialists in e-tastings

As cooler weather arrives, chestnuts return to our kitchens after months away. These seasonal favorites, harvested from September to February, bring warmth and flavor to every dish. As experienced home cooks know, theyre versatile and delicious—discover these 8 proven recipes to savor them fully.1.

Petrossian Salmon Roe BurrataIngredients:1 burrata2 small pots of salmon roeA few sprigs of chivesRecipe:Arrange the burrata on a serving platter. Use a knife to make a dozen small notches, then nestle the salmon roe here and there. Sprinkle with finely chopped chives. Serve and enjoy immediately!Ho

Achieve the Perfect TextureAs a plant-based cooking expert with years of recipe testing, I recommend starting with 150g of crumbled tofu (fresh or sous-vide) per steak. Mix in a handful of cooked seeds like wheat, quinoa, or oats, plus your choice of grated carrots, chopped mushrooms, and oat bran.

For beginners, quick and effective courses at Cook and Go deliver hands-on results.The goal? Master simple, speedy dishes you can take home. Try the popular 6 Good Little Dishes formula: prepare six recipes in just 1.5 hours for €39 (like cauliflower salad with coriander or crunchy salmon with pesto

By happy coincidence, we connected with Angèle Ferreux Maeght, the dynamic young chef and founder of Guinguette dAngèle—a premier Parisian caterer specializing in superfoods. She crafts revitalizing dishes for her clients. For busy women aiming to stay energized and maintain their figure, Angèle sha

The Authentic Couscous RecipeLike quiche Lorraine, couscous recipes vary by cook, but the essentials—tender meat, aromatic vegetable broth, and fluffy semolina—remain universal. As someone whos perfected this North African staple over years of family gatherings and kitchen trials, heres the straight

A groundbreaking study from the University of Oxford reveals that specific sounds can significantly influence our perception of food flavors, a phenomenon known as sonic seasoning. This insight has inspired British Airways to elevate in-flight dining.Overcoming Bland Airplane FoodMark Tazzioli, Brit

The Royal Society for Public Health (RSPH), a respected British non-profit, recently analyzed calories in alcoholic drinks. Shockingly, 60-80% of people underestimate or overlook the caloric content in cocktails or wine. In response, RSPH is calling on the European Union to mandate nutritional label