The combination sounds like a mistake. It isn’t. Eric’s strawberry and basil tart — built on a financier base and a proper pâte sablée — is one of those recipes that came out of the Uzès kitchen and never left. This post walks you through all three components, because a great tart starts well before the fruit.
Our authentic Spanish pisto recipe! It’s truly the soul of Andalusian Tapas. Discover the history, technique, and flavors of authentic Spanish pisto. Learn how this slow-simmered vegetable classic compares to French ratatouille and how to serve it.
Learn how to make authentic torta fritta (gnocco fritto) from Parma and Modena — the golden fried bread served alongside prosciutto and Lambrusco. Then discover how to experience it at the table in Emilia-Romagna with Let’s Eat The World.
A southern Italian comfort dish baked in a ring mold, rice savarin with meatballs combines creamy rice, tomato sauce, and tender meatballs into a celebratory dish meant for sharing. Inspired by traditional family cooking and named after Brillat-Savarin, it is as satisfying to serve as it is to eat.
Learn the history and simple techniques behind Tortilla de Patatas, Spain’s iconic potato omelet. A beginner-friendly recipe full of flavor.
This traditional pasta dish from Emilia-Romagna features hand-rolled maccheroni al pettine paired with a hearty meat ragù from Chef Ilaria Bertinelli. It’s a delicious highlight of our Let’s Eat Parma tour.
Zanzibar’s Urojo Soup (Zanzibar Mix) is a tangy, flour-thickened broth enriched with coconut milk and raw mango, poured over crispy bhajia, potatoes, and chutneys — pure street food comfort in a bowl.
This classic Nigerian dish features smoky, flavorful rice cooked in a rich tomato stew. Perfect for celebrations, this recipe yields enough to serve a party of 12. If somehow the rice didn’t get eaten up at the party, it tastes even better the next day.
Piadina is a traditional Italian flatbread that is quick and easy to make. This versatile bread can be enjoyed with a variety of fillings, making it perfect for a light meal or snack. The dough is simply mixed, kneaded, and rolled out before being cooked on a skillet until slightly browned and puffy. Enjoy piadina warm with your favorite fillings for a delightful and satisfying treat.
Unveil the secrets of paella, from its humble origins in Valencia to mastering the perfect socarrat. Join us on a Let’s Eat Seville culinary tour and learn from Chef Sam how to make this iconic dish.
Indulge in our Chicken and Walnut Stew (Satsivi) recipe – a Georgian winter delight blending rich walnuts and tender chicken with unique spices.
The 6th of January marks the Epiphany – the day of kings, three kings day and what’s a holiday without food in France . . . certainly not French. Today and throughout the month of January, we enjoy galettes and its Southern cousin, the brioche des rois. Find out how to celebrate this day and pick up Chef Eric’s brioche recipe.
