Just before the weekend, all readers who cook ask themselves this age-old question: what are we going to eat? In order to inspire you, La Presse suggests some suggestions for seasonal recipes that will make your mouth water.

For 4 people

At Bouillon Bilk, we serve a more complex plate of oyster mushrooms, with pressed apples, smoked mushroom powder, kohlrabi, granola, poblano sour cream and Macedonian feta cheese. The oyster mushrooms are cooked on the grill. A great idea for around the house on the eve of barbecue season!

Source: Cadet restaurant recipe.

Published on lapresse.ca on April 19, 2018.

Our family has a huge crush on this summer salad! Zaatar is a spice blend from the Middle East that goes wonderfully with olive oil, feta, pistachios and pomegranate.

Source: recipe by Sophie Ducharme.

Published in La Presse on May 25, 2017.

Elena Faita is originally from San Vittore del Lazio, in the Rome region, but today, it is in the Naples region that she wants to take us. And in Naples, she says, pasta is eaten with tomato sauce. Here is his recipe.

1. Knead

To. By hand

b. In the food processor

2. Leave to rest

3. Flatten

4. Bake

Source: Mezza Luna Cooking School

Published on lapresse.ca on December 28, 2020.

It’s rhubarb season. It was therefore fashionable to ask the pastry shop of the same name to make us a panna cotta with slightly acidic notes.

For 4 servings

Use 4 small glass jars

* You can usually find gelatin in grocery stores.

Note: To ensure recipe accuracy, most measurements are in grams. A scale can be purchased to measure ingredients accurately.

You can prepare the base for panna cotta up to three days before serving.

Source: recipe by Stéphanie Labelle, pastry chef at Rhubarbe.

Published on lapresse.ca on June 5, 2017.

This surprising blend is likely to appeal to beer lovers. The Pitoune brewed by Le Trou du Diable is the ideal beer for this recipe, hence the name given to the cocktail.

For 1 drink

Published on lapresse.ca on June 5, 2017.