Category: Dinner
Discover our extensive collection of dinner recipes, perfect for any night of the week. From quick and easy weeknight meals to gourmet dishes for special occasions, find delicious and easy-to-follow recipes that will satisfy everyone at the table.
Traditional Beef Carrots
Traditional Beef Carrots : Cut the beef chuck into large pieces. Peel and chop the onion. Peel the carrots and slice them into thin rounds....
Beef Tagine with Clementines
Beef Tagine with Clementines : Preheat the oven to 350°F (t.6). Cut the beef into pieces. Peel and chop the onion and garlic. Sauté everything...
Confit Pork Sauté with Almonds
Confit Pork Sauté with Almonds : Preheat the oven to 350°F (th.6). Cut the pork into pieces. Peel and chop the onion. Sauté it in...
Gratinated Butternut Squash Tian
Gratinated Butternut Squash Tian : Peel the butternut squash and cut it into 0.5 to 1 cm thick slices, removing the seeds. Slice the bread...
Leek Ravioli Gratin
Leek Ravioli Gratin : Preheat the oven to 180°C (th.6). Peel and remove the green part of the leeks, then cut them in half lengthwise...
Beef, Ricotta, and Spinach Lasagna
Beef, Ricotta, and Spinach Lasagna : Preheat the oven to 180°C (th.6). Peel and chop the onion and garlic. Clean the mushrooms and dice them....
Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream
Sweet Potato, Salmon, and Broccoli Lasagna with Coconut Cream : Preheat the oven to 200°C (th.6-7). Peel the sweet potatoes and cut them into lengthwise...
Vegetarian Lasagna with Kale and Gorgonzola
Vegetarian Lasagna with Kale and Gorgonzola : Wash the mushrooms and slice them. Peel and finely chop the onion. Sweat them in a sauté pan...
Casarecce Pasta with Pumpkin and Smoked Scamorza
Casarecce Pasta with Pumpkin and Smoked Scamorza : Preheat the oven to 180°C (th.6). Peel and deseed the pumpkin, then cut it into small cubes....
Savoyard Toasts with Beaufort
Savoyard Toasts with Beaufort : Preheat the oven to 180°C (th.6). In a bowl, beat the eggs, add the milk, season with salt and pepper,...
Chamoniard Risotto by Chef Mickey Bourdillat
Chamoniard Risotto by Chef Mickey Bourdillat : Peel and chop the onion. In a pot, melt 0.7 oz of butter, add the onion, and cook...
Watercress Gel, Horseradish, Vinegared Rice, and Salmon
Watercress Gel, Horseradish, Vinegared Rice, and Salmon : Blanch the watercress in a pot of boiling salted water for 5 minutes, then transfer it to...
Salmon Pasta
Salmon Pasta : Boil the pasta in a pot of salted water, cooking it for 1 minute less than the time indicated on the package....
Moroccan Express Harira
Moroccan Express Harira : Soak the lentils in cold water one or two hours before. Finely chop the onion, parsley, and coriander. Roughly chop the...
Moroccan Chicken Tagine with Olives
Moroccan Chicken Tagine with Olives : Slice the onion and place it at the bottom of a pot. Place the chicken pieces on top. Drizzle...
Quick Spinach Gnocchi
Quick Spinach Gnocchi : In a blender, combine the spinach, garlic clove, and flour. Add salt and blend until a smooth, homogeneous dough forms. Transfer...
Rack of Lamb and Garlic Confit Potatoes
Rack of Lamb and Garlic Confit Potatoes : Ask your butcher to prepare the rack of lamb. Alternatively, you can prepare it by removing the...
Shrimp Orzo Curry
Shrimp Orzo Curry : Cook the orzo al dente according to the package instructions. In a pan with a drizzle of olive oil, sauté the...
Pan-Seared Monkfish Cheeks Blanquette Style
Pan-Seared Monkfish Cheeks Blanquette Style : Peel and halve the pearl onions. Peel and slice the carrots into thin rounds. Quarter the mushrooms. Bring 1...
Macaroni with Purple Artichokes and Pesto
Macaroni with Purple Artichokes and Pesto : Prepare the artichokes by removing the stem, outer leaves, and cutting the leaf tips. Place them in a...
Sautéed Squid with Fennel Salad
Sautéed Squid with Fennel Salad : Clean the squid. Slice the bodies into rings and cut the tentacles in half if needed. Strip the thyme...