This Matcha Glow Smoothie is a vibrant green drink made with matcha powder, banana, spinach, oat milk, and almond butter. Creamy, energizing, and full of antioxidants, it’s the perfect morning or midday pick-me-up for sustained energy, glowing skin, and calm focus — all in one glass.
Learn how to make authentic baklava with this step-by-step recipe. Layers of crisp phyllo dough, spiced nut filling, and a honey-lemon syrup create the perfect balance of sweet, sticky, and flaky in every bite.
This Pistachio Financier with Apricot Gelée recipe blends nutty almond-pistachio cakes with a bright, fruity apricot gelée topping. A sophisticated French pastry perfect for high tea, plated desserts, or pâtisserie-worthy celebrations.
Paris-Brest is a classic French dessert made of crisp choux pastry filled with silky praline mousseline cream. Shaped like a wheel, this elegant pastry is as beautiful as it is delicious — perfect for holidays, celebrations, or an impressive tea-time treat.
Semifreddo, meaning “half frozen” in Italian, is a luxurious, mousse-like dessert with the texture of frozen whipped cream. Unlike ice cream, it doesn’t require churning — making it a perfect make-ahead treat. This version is a classic vanilla base, adaptable with fruits, nuts, or chocolate.
Cherry Clafoutis (pronounced kla-foo-TEE) is a traditional French country dessert from the Limousin region. It’s made by baking fresh cherries in a simple batter that’s somewhere between crêpe and custard — soft, elegant, and effortlessly charming. It can be served warm, room temperature, or chilled.
Angel Food Cake is a tall, airy sponge made with whipped egg whites and no fat — a true celebration of texture and simplicity. With a tender crumb and subtle sweetness, it's perfect with berries, citrus curds, or just a dusting of powdered sugar.
Apple Strudel is a traditional Austrian pastry featuring paper-thin dough rolled around a spiced apple filling with raisins and nuts. Crisp on the outside and juicy inside, it’s a centerpiece dessert that’s both rustic and refined.
Lamb Tagine with Apricots is a traditional Moroccan dish that beautifully balances savory, sweet, and aromatic spices. Slow-braised lamb becomes meltingly tender as it simmers with dried apricots, cinnamon, saffron, and ginger, creating a sauce that’s rich, sweet, and warmly spiced. Typically cooked in a tagine pot but equally doable in a Dutch oven, this dish is deeply comforting and fragrant.
Grilled octopus is a beloved dish throughout the Mediterranean, prized for its tender, meaty texture and smoky finish from the grill. Paired with romesco, a vibrant Catalan sauce made with roasted peppers, almonds, garlic, and olive oil, it’s both rustic and refined. Perfect as an appetizer or light main course.
Trout Amandine is a traditional French dish where whole or filleted trout is pan-fried to golden crispness, then draped in a nutty brown butter sauce enriched with toasted almonds, lemon, and parsley. Originating from classical French cuisine, “amandine” refers to any dish garnished with almonds, and this preparation remains a beloved staple in both bistros and fine dining.
Lightly battered calamari rings fried to golden perfection, paired with a bold, nutty, and smoky Spanish-style romesco dip. Crunchy, vibrant, and utterly addictive.