Claudia&Julia's blog

With the permission of the most purist chefs, today I suggest reimagining one of the classics of French cuisine, Coq au vin, and preparing wine-braised chicken with cider, which has nothing to envy in the traditional recipe. Without hesitation, chicken in a casserole is delicious any way, but in this dish, replacing the red wine with dry cider is a complete win, because its apple notes pair so well with the chicken.

With this leg of lamb braised in red wine with a yogurt and lemon sauce, no one will go away hungry — and everyone will want seconds! Slowly cooked to absorb the wonderful aromas of the wine, thyme, garlic and lemon, it’s the perfect excuse to gather family or friends around the table any Sunday. It’s sure to be a hit, because this roast, cooked in a casserole and slow-simmered for hours, is the ultimate draw.

Take good note of today's recipe and everything I have to tell you! Today we bring a classic of Italian cuisine, Ossobuco alla Milanese. If you've ever tried it, I have no doubt that what you will remember is enjoying tender meat and a sauce full of flavor. Ossobuco is made with veal shank, a bone-in cut that, when slow-cooked, becomes incredibly tender and juicy.

Surprise! The Le Creuset handled roasting tray, besides being oven-safe, is also suitable for use on the stovetop! Did you know? And today I'm giving it a grand debut with this recipe for Roast beef with herb butter and a spectacular mushroom sauce. It's an amazing recipe: incredibly tasty, easy to make, and I think it's perfect to show you how practical and versatile the beautiful three-layer Le Creuset tray we're working with is.

If you're looking for a simple recipe that's full of flavor, this oven-roasted chicken is the perfect choice. With a hint of garlic, lemon, and sumac, this dish achieves a harmony of flavors that transforms an ordinary chicken into a true delight. The freshness and acidity of the lemon and the softness of the garlic are classic for roasted chicken... And when you brush it with aromatic butter touched with sumac you'll see it take on an irresistible color and depth of flavor!

Who said making stuffed veal was complicated? If the idea of preparing stuffed meat for a special occasion has ever intimidated you, I assure you there's nothing to fear with this recipe. It’s a surprisingly simple recipe, and the result is worthy of any celebration, whether for Christmas or a family meal where you want to show off.

This roasted stuffed capon recipe is, without a doubt, one of my favorites for special occasions. The bacon, veal, and mushroom stuffing is the sort that smells like home from the moment you start preparing it, and when you serve it with a creamy chestnut purée, it becomes a dish that has it all.

You can't imagine how this dish smells! This stewed duck with pears recipe is an absolute marvel. A stew that has always felt very autumnal to me, although I can assure you I make it whenever I get the chance. The duck meat turns out tender and flavorful, the pears are delicious, and the sauce—what can I say about the sauce!—it's simply addictive.

The beef stew in red wine that I bring you today is a first-rate braise, a complete, well-rounded dish, one of those that fill your stomach and comfort your body — and your soul! There are many meat stews, with more or less difficulty in their preparation and with longer or shorter cooking times. Although on some occasions (few!) we may have all day to simmer slowly for hours, the truth is that this is not usually the case.

The Tajine is a dish that should always be brimming with irresistible flavors and aromas. It takes time and care to prepare, which is why I believe it is a symbol of generosity. Today we bring you a recipe from France made with lots of love: a Tajine of lamb with figs, apples, and almonds—an exquisite combination of ingredients that meld together through slow cooking to create a dish full of tenderness and nuance.

Discover the art of making beef stew in a pressure cooker, a recipe that transforms beef and vegetables into a sublime, comforting dish, perfect for those who value time without wanting to give up flavor. At the heart of modern cooking, the pressure cooker emerges as an indispensable ally, allowing us to enjoy tender, juicy cuts of beef in less time than traditionally required, without compromising the richness of the flavors that define a classic stew.

Roast pork with apples is one of those recipes that never goes out of style in my home. Since my childhood, the tempting aroma that fills the kitchen when this dish is cooking has been synonymous with special moments and family celebrations. The flavor of juicy, tender pork combined with the natural sweetness of caramelized apples, which blend in every bite, creates a symphony of flavors that awakens the senses. And it's super easy to prepare!