Latest Recipes

I cannot have a steak without a good pepper sauce. I've been working at this recipe for years, and talking to the chefs at various...

Wonderful with steak, it can be served also with grilled or baked white fish such as seabass. This will make 250ml sauce. Ingredients:...

Debbie is a fantastic nice lady I met the previous year while in Pleasanton, near San Francisco. Talking about paintings and reference...

This one was done very much "alla prima", again in 2018, starting with a totally untreated background on cardboard. Again it was just a...

This rose took forever, but I am pleased with the level of details and the likeness to the reference pictures. The grisaille was in umber...

My boyfriend asked me not to proceed to the colour layer as he liked it a lot as soon as I reached the final stage of the grisaille. This...

Never ever do a detailed drawing when planning for impasto! Not even an underlayer. Go for it! Just lay down a basic idea already in...

This is the list of what I consider the materials necessary to paint in oils. This is not a list of basic materials but rather a...

There is so much information about medium recipes, that you need to simply try them out and see if any work for you. These are the...

Oil painting means spending a minimum of 50% of the time working on your palette, never rush yourself. Your Basic Palette: Titanium...

The basic (and advanced!) real technique is always the same: you can use the steps below to work through any risotto recipe and always...

I just adore fillet, it is super versatile, very quick to cook, super lean and tender The fillet is shaped like a cone, with a head, a...

This is a good side dish to any fish main course, or perfect as a main course, to serve with a fresh salad Ingredients (serves 4): 200gr...

Amazingly quick, super delicious, perfect served with rice, or potatoes, or couscus Ingredients (serves 3): 2 seabass, 400gr each 2...

To my amazement not everybody makes fresh broth at home. This is a pity, it's fantastic on a cold evening, it can be frozen and can be...

I use it for duck, but it would also work quite well with a venison rack or steak Ingredients: 2 plums chopped (no need to peel them,...

The quickest way to impress with zero effort! This is for 2 people, just scale up proportionally to whichever number of guests you're...

This is so quick and so simple that is amazing. I prepare them in advance and freeze them, baking them from frozen in a few minutes...

A classic in most traditions, including the Italian one. This is my chocolate sponge cake with a cream layer in the middle, covered by a...

This recipe comes from my granny Nonna Lu. It differs from the traditional French fricassee because there are no mushrooms, there is no...