Kitchen & cooking

Once it boils, lower the heat and let the soup simmer for twenty minutes.

Keep the sauce on a gentle simmer so it thickens without burning.

Peel two cloves of garlic and mince them very finely.

The recipe calls for minced ginger stirred into the marinade.

When the pasta is done, drain it in a colander and save a cup of the water.

Rinse the canned beans and drain them well before adding to the salad.

Wash the carrots and chop them into bite-sized pieces.

Finely chop the onion so it cooks down evenly.

Crack two eggs into a bowl and whisk them until smooth.

Keep whisking the cream until soft peaks form.

Use a vegetable peeler to peel the potatoes before boiling them.

These tomatoes are easier to peel after a quick dip in boiling water.

Taste the soup and season it with salt and pepper at the end.

Season the chicken generously and let it sit for an hour before cooking.

Grate a little cheese over the pasta just before serving.

You can grate the lemon zest, but be careful not to reach the white pith.

Knead the dough for about ten minutes until it feels smooth and elastic.

After it rises, punch it down and knead it briefly again.