Claudia&Julia's blog

One of the most popular ways to prepare peppers is to stuff them, especially when we talk about piquillo peppers.

Some prefer them stuffed with meat or seafood, but the cod-stuffed ones are usually the most popular because they are very easy to prepare and because everyone at home likes them.

We made this secreto pork rice with mushrooms for the first time on a Saturday during vacation. Since then we've made it a few times because it's a very complete dish that everyone likes, and I'm happy to be able to bring it today to pay tribute to the upcoming World Paella Day on September 20.

Today we head to Italy with this "gorgonzola, pea and mint risotto." This is one of my favorite risotto recipes: creamy, smooth and with the burst of peas in every bite. Risotto is one of the most traditional dishes of Italian cuisine; to achieve an ultra-creamy rice it is essential to use a good rice for the task: Arborio, Carnaroli, etc. Due to these rices' ability to absorb liquid, they will give us that typical pasty texture of risotto.

These days we're juggling to vary our recipes with whatever we might have at home. That's why I'm bringing you a spoon dish that, without pretension or complication, ends up being a very tasty stew.

If you think lentils with vegetables are a half-hearted effort, you’re very wrong. Especially when those lentils are beluga or caviar, the amount of vegetables is considerable and the pot we cook them in is our Every casserole. Small but mighty. With all that, we whip up stewed beluga lentils with carrot and pumpkin, packed with flavor.

If I tell you that roses, besides being beautiful, can be delicious, I'm not just practicing the art of rhyme; I want to offer you an easy and charming way to present edible flowers, like these rosemary potato roses, to share with those you love most. You only need potatoes, rosemary and a kitchen mandoline or a slicer. You'll see how simple they are to make and they look so pretty, you'll feel bad about eating them!

The tajine, as you already know, is typical of Maghrebi cuisine, and all kinds of preparations are made in it — I mean meat as well as fish, vegetables and even fruit. The most fascinating thing about this kind of vessel is that the cooking will vary depending on how we arrange the ingredients; for example, what we place in the top will cook by steam, thus achieving more juiciness, and the tougher ingredients should always be put at the base where the liquid and contact with the heat will be.

This rice with chickpeas, raisins, and other goodies is a classic from the inland areas of the Levantine region. The recipe comes from one of my favorite cookbooks in the whole wide world, The Food from Spain by Claudia Roden, a writer of Jewish origin based in the United Kingdom, which unfortunately has not yet been translated into Spanish. It’s very refreshing to read how Spanish gastronomy inspires an outsider, with a perspective free of regional favoritism, in a deeply personal and unique collection of recipes.

Autumn has arrived, or at least that's what the calendar says, so at home dinner brings soups and creams to the forefront. Today's recipe, the traditional onion soup, is one of the standout recipes at home, and best of all it's very easy to make — and it's one hundred percent comforting!

You already know how much we love quiches or savory pies at Claudia&Julia. We have them in every color, size, and flavor, but we never get enough. Today's one is a new recipe to add to the list and is perfect to have on hand for when we want to skip meat and fish. Something that, we can assure you, you won't miss once you sink your teeth into this vegetable quiche. It's tasty, juicy, delicious. In one word: amazing.

Wrapping tasty vegetable meatballs together with fresh vegetables and a delicious sauce is something I could never get tired of. Eating a wrap like this with your hands is a celebration of life and the senses. And here I leave you the recipe for a good one. Roasted eggplant and mushrooms give the balls an intense flavor (without being fried; in the Le Creuset nonstick pan they can be made with very little oil, without sticking).

Lebanese cuisine is a true delight; I really enjoy preparing dishes based on this gastronomy and sharing them with friends on summer evenings.

For that reason, and because I know you love surprising your diners, I suggest mini burgers — you know they’re always a draw, and if they’re different from the usual ones we have in mind they’ll always be a hit. So today I bring you mini falafel burgers.