Beef Massaman curry is a Thai stew with Muslim roots, famous for its deep yet gentle flavor, less spicy than other curries, where the beef is slowly cooked in a rich sauce made with coconut milk, potato and peanuts. It is an ideal main dish, served with jasmine rice, perfect for those looking for a spiced curry that is not too hot, with sweet, salty and slightly tangy notes that work very well for family meals or relaxed dinners. Its texture is rich and velvety, with very tender pieces of beef, soft potatoes that soak up the sauce and peanuts that add body and a slight crunch, while the spices (cardamom, cinnamon, clove, cumin) and coconut milk create a warm, toasty and slightly sweet flavor profile.

Preparation and process

You start by gently frying the Massaman curry paste in a little oil, then add the coconut milk and beef and let it simmer slowly until the meat is very tender. The potato chunks and toasted peanuts are then added, along with onion, stock and spices, adjusting the balance between salty and sweet with fish sauce and sugar until you get a thick, aromatic and well-bound sauce.

Ingredients used

• Beef for stewing
• Massaman curry paste
• Soy sauce
• Vinegar
• Coconut milk
• Potato
• Toasted peanuts
• Onion
• Vegetable oil
• Stock or broth
• Fish sauce
• Sugar
• Bay leaves
• Thai spice mix

Serving and reheating suggestions

It is best served piping hot, with jasmine rice to soak up the sauce and balance the intensity of the flavors. When reheating, always do so over low heat in a saucepan or skillet, adding a little water or coconut milk if the sauce has thickened too much, stirring until it regains a smooth, creamy texture.

Storage

Best consumed within 2–3 days, kept refrigerated in an airtight container, as curries often taste even better after resting a bit. For longer storage, it can be frozen in portions for up to 2–3 months and reheated slowly, stirring well so the sauce emulsifies again and the meat stays tender and juicy.

Thai green chicken curry is one of Thailand's most iconic curries, known for its vibrant green color, fresh herbal aroma, and medium spiciness balanced by the creaminess of coconut milk. It's a versatile dish traditionally served with jasmine rice and pairs beautifully (rice not included) with vegetables like zucchini, carrots, bell peppers, and green beans, making it perfect for everyday meals or sharing at Asian mezze platters.

Its texture is slightly thick and very creamy, with a sauce that clings well to the chicken and vegetables, while the green curry paste adds notes of green chili, coriander, basil, and ginger, creating a flavor that is both herbal, citrusy, and spicy. It is prepared by sautéing the green curry paste in oil and the fat from the coconut milk, then adding the chopped chicken, the remaining coconut milk, a little water, and the vegetables, and cooking over medium heat until the chicken is tender and the vegetables are al dente.

Ingredients: chopped chicken, Thai green curry paste, coconut milk, zucchini, green beans, carrot, onion, garlic, ginger, cilantro, vegetable oil, fish sauce, soya sauce, vinagre, sugar and salt.

Use within 2–3 days, keeping the curry refrigerated in an airtight container; reheat over low heat in a pot or pan, adding a splash of water or coconut milk if needed to restore the creamy texture. For longer storage, it can be frozen for up to 2–3 months and reheated directly from frozen or after thawing in the refrigerator, stirring well to ensure the sauce is smooth.

Moroccan couscous is an iconic side dish from Maghreb cuisine, celebrated for its lightness and its unique ability to absorb flavors. Traditionally served with chicken or lamb stews, or with oven-roasted vegetarian dishes, it charms with its airy, granular texture and its delicate, slightly nutty flavor — making it both refined and versatile.

Prepared with time and care, this dish embodies one of the most delicate preparations of North African gastronomy. Each serving reflects the patience and precision required to achieve a perfect couscous — light, fluffy, and gently scented with spices.

Preparation and process

The durum wheat semolina is slowly hydrated and then steamed in several stages — a traditional method that takes about 40 to 60 minutes in total, including resting, moistening, and cooking. This attentive process ensures that every grain remains tender, supple, and perfectly separate.

During cooking, the couscous is delicately infused with mild spices (such as cumin, turmeric, and ras el hanout), a drizzle of olive oil, and a touch of butter, giving it a rich and aromatic depth. The final combination — tender chickpeas, sweet raisins, toasted almonds, and sautéed vegetables (zucchini, carrot, tomato) — creates a harmonious balance between sweetness and spice.

Ingredients

• Durum wheat semolina (couscous grain)
• Homemade, aromatic vegetable broth
• Extra virgin olive oil and fresh butter
• Moroccan spice blend: cumin, turmeric, ras el hanout
• Cooked chickpeas
• Raisins and toasted almonds
• Sautéed fresh vegetables: zucchini, carrot, tomato

All ingredients are carefully selected for their freshness and quality, ensuring an authentic and well-balanced result.

Serving and reheating instructions

To enjoy its full texture and aroma, reheat gently over steam, or in a pan with a spoonful of water or broth, stirring until the grains become light and fluffy again.
Avoid prolonged microwaving, which could dry or compact the couscous.

Storage

• Refrigerated: keep in an airtight container for 2–3 days.
• Frozen: up to 3 months, preferably in individual portions.
• To restore the ideal texture after freezing, reheat directly from frozen or once thawed, and fluff the grains with a fork before serving.

Traditional chickpea hummus is a cold cream of Middle Eastern origin, very smooth and creamy, prepared with crushed chickpeas, tahini and lemon, ideal as a dip for pita bread, vegetable crudités, toast or as a light accompaniment to Mediterranean-style dishes.

Ingredients: cooked chickpeas, tahini (sesame paste), lemon juice, garlic, olive oil, ground cumin, salt and, when serving, an extra drizzle of olive oil and a touch of paprika or chopped fresh parsley.

Traditional homemade chickpea hummus keeps in the refrigerator for 3 to 5 days in a tightly sealed container; it should be stirred before serving and good hygiene practices should always be maintained when handling it.

Beef kefta are elongated meatballs of Arabic origin, prepared with ground beef mixed with fresh herbs and aromatic spices, ideal for grilling, pan-frying or baking and serving in pita, with salad or with sauces such as yogurt or tzatziki.

Ingredients: ground beef, finely chopped onion, eggs, garlic, fresh parsley and cilantro, ground cumin, black pepper, a pinch of cinnamon, paprika, Arabic spice mix, salt, and a touch of olive oil and lemon juice.

Homemade beef kefta can be stored in the refrigerator for 2 to 3 days once cooked, well covered and always handled with clean utensils; if raw, it is best to consume it within 24 hours or freeze it to maintain its freshness and flavor.

Meat lasagnas (with beef and pork) are a classic of Italian oven-baked cuisine, prepared with layers of pasta, Bolognese meat sauce and creamy béchamel sauce, gratinated with cheese until golden brown on top, ideal as a main course for a family meal or a hearty dinner.

Ingredients: Mixed ground beef and pork, crushed tomato and tomato sauce, onion, garlic, carrot and celery (for the sauce base), lasagna pasta, bechamel sauce (wheat, butter and milk), mozzarella cheese, parmesan cheese, olive oil, salt, black pepper and dried herbs such as oregano.

Homemade beef and pork lasagnas keep in the refrigerator for 2 to 3 days, well covered and already baked; they can also be frozen in portions for up to 2–3 months, maintaining a juicy texture when reheated in the oven or pan over low heat.

Grilled peppers are a very colorful and aromatic Italian antipasti: strips of fresh pepper, grilled until tender and slightly smoky, then marinated to highlight their natural sweetness, perfect to serve as an appetizer with rustic bread, alongside cheeses, cured meats or cold salads.

Ingredients: fresh red and yellow peppers, extra virgin olive oil, garlic, aromatic herbs such as oregano, salt, black pepper and a touch of lemon juice to balance the acidity and round out the Mediterranean flavor.

Grilled peppers can be stored in the refrigerator for 3 to 4 days in a tightly sealed container, making sure the strips are always covered in oil to maintain their soft texture and flavor.

Basque-style chicken is a traditional stew from the southwest of France, typical of the Basque region, where the chicken is slowly cooked in a lively, fragrant sauce made with bell peppers, tomato, onion, and garlic. It stands out for its balance of natural sweetness from the vegetables and gently spiced notes, with juicy pieces of chicken and a bright red sauce that’s perfect for dipping crusty bread or serving with white rice or short pasta (side dish not included).

It is a comforting, colorful dish in which the chicken pieces are first seared in olive oil until golden, then cooked together with sliced peppers, fresh tomato and a splash of dry white wine that enhances the flavor and adds freshness. Slow cooking with thyme and bay leaves concentrates the aromas and naturally thickens the sauce, resulting in a rich, mellow stew with a final touch of mild dried chili that brings just a pleasant hint of heat.

Ingredients: chicken pieces, red and green bell peppers in strips, fresh tomato, onion, garlic, dry white wine, olive oil, bay leaf, thyme, mild dried chili, salt, and black pepper.

Best before: 2–3 days when kept refrigerated in an airtight container. Reheat gently over low heat in a pot or pan, adding a tablespoon of water or a splash of white wine if the sauce has thickened too much. For longer storage, it can be frozen for up to 2–3 months and reheated directly from frozen or after thawing in the refrigerator, stirring well to restore a smooth, even sauce.

The cold couscous salad with vegetables is a light, Mediterranean-inspired preparation, very popular in summer and known for its fresh, citrusy flavor. The couscous semolina is mixed with tomato, cucumber and bell pepper in a lemon and olive oil vinaigrette, resulting in an aromatic, vegetable-forward and refreshing dish.
It is ideal as a starter or side dish, served well chilled, perfect for those looking for something refreshing and light, with acidic and herbal notes that work very well for family meals, buffets or casual outdoor gatherings. Its texture combines loose, granular couscous with crunchy vegetables (cucumber and bell pepper), juicy tomato and, if desired, fresh herbs such as parsley or cilantro that add a very fresh touch on the palate.

Preparation and process

It is made by hydrating the couscous with hot water or broth until the grains are tender and loose, then fluffing them with a fork to prevent clumping. Once cooled, it is mixed with diced tomato, cucumber and bell pepper, lemon juice, olive oil, salt and pepper, adjusting acidity and seasoning to taste.

After that, it is left to rest in the refrigerator so the flavors can meld and the vinaigrette can fully perfume the couscous and vegetables, resulting in a more flavorful and well-rounded salad when served.

Ingredients used

• Couscous (durum wheat semolina)
• Tomato
• Cucumber
• Bell pepper (red, green)
• Lemon juice
• Olive oil
• Salt
• Black pepper
• Fresh parsley

Serving and “reviving” suggestions

It is best served very cold, straight from the refrigerator or after a few minutes at room temperature, ideally in a wide serving dish to showcase the colors of the vegetables. Just before bringing it to the table, it is a good idea to toss it again and check the seasoning, adjusting with a bit more lemon juice, olive oil, salt or pepper if needed.

Storage

Best consumed within 1–2 days, kept refrigerated in an airtight container to maintain its freshness and prevent the couscous from drying out too much. When serving after resting, it is recommended to mix it well and, if it seems a bit dry, add a small extra splash of lemon juice or olive oil so it regains its juiciness and freshness.