American cuisine is often associated with junk food and burgers, yet it is as varied as many Western cuisines. Many recipes originate from the heritage of European immigrants (like the hamburger, which comes from the city of Hamburg in Germany) and have since evolved with new foods discovered by the settlers: tomatoes, potatoes, squash, beans, corn, peanuts, chili peppers, cocoa, vanilla, pineapples, and even turkey.

The idea is to bring together here cold dishes that are particularly pleasant on hot summer days.

The cuisine of the Maghreb (Morocco, Algeria, Tunisia, Libya, Mauritania) is distinguished by its rich and fragrant flavors, inherited from multiple Berber, Arab, Andalusian, Mediterranean, and Oriental influences. It relies heavily on the use of grains (wheat semolina, bread, couscous), dried vegetables, spices (cumin, coriander, ras el-hanout, harissa), olive oil, and fresh herbs.

East Asian cuisine (China, Japan, Korea, Vietnam, Thailand, etc.) is characterized by a wide variety of flavors, fresh ingredients, and quick cooking techniques such as stir-frying or steaming. It features a subtle balance between sweet, salty, sour, and spicy. Rice, noodles, soy, seaweed, fish, seafood, and vegetables play a central role. Seasonings—soy sauce, fish sauce, ginger, chili, and aromatic herbs—add richness and finesse.

Pasta recipes can generally be made with either fresh or dried pasta. Fresh pasta has a more tender texture and is often softer in the mouth due to the presence of eggs and a higher hydration level. It cooks much faster than dried pasta, usually in just a few minutes. However, fresh pasta doesn't keep for very long and should only be refrigerated.

Here you will find some recipes that I like and that don't fit into existing categories.