Claudia&Julia's blog

Buttermilk, also known as butter whey, is a fermented dairy ingredient that adds a tangy, creamy flavor to a variety of culinary preparations. You’ve surely seen it in many baking recipes, or recognized it in supermarkets, because its use has become very popular. And with good reason!

In this post you’ll see what buttermilk is, how it’s made, which recipes use it, and how to substitute it if you don’t have it on hand.

Do you know what happens if you put nuts in a food processor and keep grinding and grinding? You turn them into butter made from that nut (Yes, with nothing added but the nut itself). Are you a fan of hazelnut butter? Or peanut butter? Then you definitely have to try making it at home. And if instead of using the raw nut you use roasted ones, you'll increase the intensity of the butter's flavor, and it will be gold for your recipes!

The art of cooking is an experience that engages all the senses. And if there is one material that has been prized by chefs and passionate cooks throughout history, it is copper. Copper cookware is known for its exceptional heat conduction and its classic beauty in the kitchen.

Dry-roasting is a culinary technique that has gained popularity in recent times, and you can apply it super easily and without turning on the oven with a chestnut pan!

Should I replace my nonstick pan? Nonstick pans revolutionized modern cooking, making it easier to prepare food without anything sticking, and also reducing the need to use large amounts of oil or butter, since those were the most commonly used agents to prevent food from sticking (aside from adding flavor).

When you enjoy your cup of coffee in the morning, you probably don't realize that the coffee grounds left in your filter or coffee maker have much more potential than just ending up in the trash. These grounds, rich in nutrients and with surprising properties, can have a second life in your home. In this article, we will explore eight creative ways to make use of coffee grounds and reduce your waste.

Let me tell you a sweet, personal secret! Peach syrup is one of those culinary treasures we can't resist. Did you know it's not only perfect to enjoy straight from the can, but also has multiple culinary uses? Yes, you read that right. In this article, I want to share with you some delicious and practical ideas for making the most of the juice from canned peaches in your kitchen.

If you are one of those people who squeeze lemons to make juice or prepare a recipe, don’t discard the peels! They have a wide range of uses that may surprise you. Besides being a more sustainable and economical alternative, they let you enjoy a delicious fresh, citrusy scent in your home. In this post we share some tips so you can make the most of lemon peels. Take note!

One of the most common questions among those of you considering buying a casserole or pot is: "What size casserole or pot should I choose?". It’s hard to choose, because we want one pot for everything: for everyday cooking and for special occasions, for making soups and for roasting... With such different uses in mind, what size is right?

We have extensive experience advising on this topic, so here’s a guide to help you choose the right casserole size.

Loved and hated in equal measure, garlic is the perfect companion to add to butter to create a dressing full of flavor that will take your breath away. Making a delicious garlic butter is as simple as its result is rewarding. You’ll see it’s made almost without making a mess and in no time you’ll have turned a good butter into a special ingredient that will elevate your dishes and bring you lots of joy. To you and your guests!

Did you know you can make your roasts the usual way, in the oven or on the griddle, but finish them with a sublime glaze that makes all the difference? This brown sugar glaze will make all the difference!

I really, really, really encourage you to try it!

Boiling chestnuts, not roasting them, is one of the easiest things you can do if you plan to cook chestnuts and the result is delicious. I fondly remember how at home, when I was little, at Sunday autumn dessert time they would bring two trays to the table: one with chestnuts roasted over the fire, and the other with boiled chestnuts. Honestly, it was hard to decide which were tastier. They always disappeared!