Welcome to my food blog, Thalia Terro! This blog is my recipe archive. I share all my favorite recipes, tips and stories as I explore endless dishes, cuisines and techniques throughout the culinary world. Yallah , let's get cooking. All Recipes FRESH PICKS Explore the latest recipes and creations. Bavette Steak Sandwich with Cantal & Caramelised Onions This is a very serious sandwich situation. Seared bavette, melted Cantal, caramelised onions, peppery arugula, and plenty of dijonnaise, all piled onto toasted ciabatta. It’s rich, a little messy, and exactly what I want from a steak sandwich. I served mine with bistro-cut fries, a simple vinaigrette-dressed side salad, and extra dijonnaise on the side. (Serves 1 to 2 people) Ingredients For the steak sandwich: 1 ciabatta roll 130g bavette steak 50g Cantal cheese, sliced or g QUICK COOKING Braised Judión Beans 20 minutes is all you need to pull together a bowl of beans that tastes like it simmered for hours. The shallots, garlic, and tomato... QUICK COOKING Korean Style Corn Dogs I've been seeing these corn dogs everywhere so I had to make them myself! They are crunchy and are equally as delicious as they look!... APPITIZERS Discover the most popular recipes, tips, and culinary stories. Straight from my kitchen to yours. Read More INSTAGRAM Follow my Instagram to keep up with all the exclusive food content! Load More

Hey! My name is Thalia Terro. I'm a 18-year old college student that loves cooking! I've been cooking since I was 10 and my passion for this amazing art grew day by day. ABOUT Hi, I’m Thalia. Food, people, places, and everything I pick up along the way. I’m a full-time business student in Paris, a recipe developer and food creator, and I spend as much of my time as possible in the kitchen. I’ve been cooking since I was eight, but food has always been about more than recipes for me. I grew up between Riyadh and Beirut and now move between Paris and Venice, four cities that have shaped the way I eat, cook and think about food. Most of what inspires me comes from people and places. Family recipes passed around the table, dishes made by friends from different parts of the world, something eaten while travelling, a technique picked up in a kitchen, an ingredient found at a market, or a restaurant meal I’m still thinking about months later. But inspiration doesn’t always begin with food. It can come from something I’ve read, a painting, a piece of history, music, a film, a building, a conversation, or simply something I noticed walking down a street. I’m fascinated by the stories behind the things we eat and by the way food intersects with culture, art, history and everyday life. The more I see, read, listen to and learn, the more I find it changing the way I approach the kitchen. I don’t think my cooking belongs to one particular cuisine, and I don’t really want it to. It’s a collection of everything I’ve tasted, seen, read, heard, learned and been curious enough to explore. I take those references back to my own kitchen, play with them, and eventually turn them into something that feels like mine. Alongside my studies, I develop and film my own recipes, and when I get the chance, I cook in restaurants as a commis chef. I love being in a kitchen and learning from the people around me. I go in wanting to become a better cook, but somehow always come away having learned something beyond food too. About people, discipline, working under pressure, and myself. A lot of it finds its way back into my cooking, and some of it stays with me well beyond the kitchen. This blog is where I keep track of it all. The recipes I love, the things I’m learning, the places and people that inspire me, and the ideas I pick up along the way. Welcome to my table.