Completed Recipes (My Paris Kitchen)


Artichoke tapenade with rosemary oil (Apr 2016)

Baba ganoush (Jul 2018)

Beet hummus (Apr 2018)

Black olive tapenade (Feb 2018)

Buckwheat rolls with seaweed butter (“Extra Edition” Sep 2017)

Comté and ham wafers (Dec 2018)

Dukkah [Egyptian Spiced Nut Mix] (Mar 2016)

Eggplant caviar (Aug 2017)

Hummus (Jun 2017)

Indian cheese bread (Oct 2017)

Onion Tart (Dec 2016)

Sardine Spread (Extra Edition Sep 2016)

Salt cod fritters with tartar sauce (Jan 2017)

Salted olive crisps (Apr 2017)

Spiced meatballs with Sriracha sauce (Sep 2016)

First Courses

Carrot Salad (Dec 2016)

Celery root salad with mustard sauce (Dec 2017)

Celery root soup with horseradish cream and ham chips (Nov 2017)

Cherry tomato crostini with homemade herbed goat cheese (Aug 2016)

Duck terrine with figs (Extra Edition Jun 2018)

Gazpacho with herbed goat cheese toasts (Sep 2016)

Fattoush (Jun 2016)

Fennel, radish, orange, and crab salad (Extra Edition Dec 2017)

French onion soup (Feb 2019)

Frisée salad with bacon, egg, and garlic toasts (May 2017)

Hard-cooked eggs with chervil mayonnaise (Extra Edition Mar 2018)

Leeks with mustard-bacon vinaigrette (Mar 2019)

Raw Vegetable slaw with creamy garlic dressing (Jul 2016)

Tabbouleh (Extra Edition Nov 2018)

Vegetable soup with basil puree (Jul 2017)

Winter Salad (Feb 2016)

Main Courses

Baked Eggs with Kale and Smoked Salmon (Oct 2016)

Belgian Beef Stew with Beer and Spice Bread (Mar 2016)

Braised guinea hen with figs (Jun 2019)

Buckwheat crêpes with ham, cheese, and egg (Jul 2016)

Buckwheat polenta with braised greens, sausage, and poached eggs (Nov 2017)

Butternut squash bread soup (Nov 2018)

Caramel Pork Ribs (Mar 2017)

Cassoulet (Jan 2018)

Cheese, bacon, and arugula soufflé (May 2018)

Chicken Lady Chicken (Jun 2016)

Chicken Pot Parmentier (Oct 2018)

Chicken with Mustard (July 2019)

Coq au vin (Feb 2017)

Counterfeit duck confit (Dec 2017)

Fresh herb omelet (Jan 2017)

Fried ham and cheese sandwich (Apr 2016)

Garlic mayo with accompaniments (Sep 2018)

Ham, blue cheese, and pear quiche (May 2016)

Lamb tagine (Mar 2018)

Potato, feta, and basil tortilla (Sep 2017)

Pork and chard sausage (Extra Edition Mar 2019)

Salt Cod and Potato Purée (Extra Edition Dec 2016)

Shakshuka (Jul 2019)

Smoky bbq pork (Jun 2018)

Steak with Mustard Butter and Fries (Feb 2016)

Stuffed vegetables (Aug 2018)


Baked Provençal Vegetables (Sep 2017)

Butternut Squash Crumble (Oct 2016)

Celery root purée (Feb 2019)

Duck fat potatoes (Jan 2018)

Dukkah-roasted Cauliflower (Mar 2016)

French Fries (Feb 2016)

Fresh herbed pasta (Extra Edition Jun 2017)

Green Beans with Snail Butter (Mar 2017)

Lemon-pistachio Israeli couscous (Mar 2018)

Lentil salad with goat cheese and walnuts (Jun 2017)

Mashed potatoes (Jun 2019)

Multigrain bread (May 2017)

Panisse puffs (Jul 2017)

Roasted root veg (Jan 2019)

Scalloped potatoes with blue cheese and roasted garlic (Nov 2016)

Wheat berry salad with radicchio, etc. (Mar 2017)


Almond cakes with browned butter (Sep 2018)

Apricot crumble tart (Aug 2016)

Apricot kernel ice cream (Extra Edition Aug 2018)

Bay leaf pound cake (Nov 2018)

Buckwheat madeleines (May 2018)

Buttermilk ice cream (Aug 2017)

Carrot cake (Feb 2018)

Chocolate and dried cherry fougasse (Mar 2018)

Chocolate dulce de leche tart (Nov 2016)

Chocolate terrine with fresh ginger crème anglaise (Jun 2019)

Christmas cake (Dec 2018)

Coffee crème brûlée (Apr 2017)

Duck fat cookies (Jul 2018)

French cheesecake (Jun 2018)

Honey-spice bread (Mar 2016)

Individual chocolate cakes with dulce de leche and fleur de sel (Oct 2017)

Kirsch babas with pineapple (Aug 2018)

Madeleines (Oct 2018)

Merveilleux (Feb 2017)

Paris Paris (Apr 2018)

Salted butter caramel-chocolate mousse (May 2016)

Spiced speculoos flan (Mar 2019)

St. Tropez tart (Jul 2019)

Tangerine-champagne sorbet (Jan 2019)