Claudia&Julia's blog

Rice is one of the ingredients that I like to use the most in my kitchen because of its versatility and how well it combines with anything. Whether with vegetables, meats, fish or shellfish... it will always turn out well and we will certainly obtain a luxurious dish.

On this occasion, Noelia, blogger and author of La Cucharina Mágica, offers us a stew of clams with broccoli, a stew rich in flavor and color, healthy and that makes our mouths water just by looking at the photos. I definitely encourage you to try it!

Luisa Morón, gastronomic blogger from www.cocinandoconmicarmela.com, makes our mouths water with a recipe that you will love: it is easy to prepare, its base is pasta (guaranteed success!) and it is delicious. I encourage you to try!

Lovers of slow and aromatic cooking are great fans of the tagine, a traditional utensil that gives character to any dish you prepare.

And if the dish is prepared by Loreto, author of Flavors of Colors , the result ends up being as wonderful as the one you see here. And I am at a loss for words, so I leave you with the recipe for this Kofkas tagine. Go get the pen... and don't leave the bread!

Many of us make bread at home, or we are used to making different pastry recipes. But few of us have tried to prepare our own brioches. Miriam, gastronomic blogger from El Invitado de Invierno and expert in everything related to bread, proposes us today to prepare it. On this occasion, he has used the ideal ceramic mold for brioche by Emile Henry . Here's how to do it.

Carmen, from the gastronomic blog Yerbabuena en la cocina, brings us an oriental-inspired recipe that will allow us to fill the house with exotic aromas and surprise our guests. It is a very easy recipe to prepare, do you dare to try?

Laura, from the gastronomic blog Because, gets away from the copious casserole meals that abound so much these days, to propose a very traditional recipe of Neapolitan cuisine: Spaghetti con vongole or, what is the same, spaghetti with clams - flavor of the sea that melts with the touch of tomato, garlic and chili. A very easy recipe to make, which you cannot miss.

Christmas is lived, but it is clear that it also depends on us to intensify more or less. As Patri, gastronomic blogger of Sabores y Momentos, is unconditionally addicted to these familiar dates, she is the ideal person to recommend us a beautiful and easy recipe to prepare a bundt cake that will be fabulous these dates (Although it will be welcome at any time of the year!) year!). I leave you with the recipe.

When you are preparing a family meal, sometimes it is difficult to get away from the usual dishes of these dates. If you want an original proposal, Virginia, author of the gastronomic blog Sweet&Sour , makes us one for that day that will be cheap but very tasty. It is a very special lemon chicken tagine, with candied lemons.

A fundamental characteristic of a good cook is knowing how to choose the most suitable ingredients for each season of the year. Because although today it is easy to find everything throughout the year, it is worth taking advantage of fresh ingredients when they are at their best. This way you get a better result in the recipe, apart from the fact that the one who eats it enjoys that delicacy much more, which he knows is made with fresh ingredients.

Surely you will see in the recipe that Noelia brings us today, gastronomic blogger and author of La Cucharina Mágica, a recipe that is worth writing down: These brioche rolls are a delight! It also presents them in the Kitchen Craft centerpiece that I like so much, and the addition of the rolls with this beautiful presentation turns an easy recipe into a temptation for all your guests.

I have always enjoyed the typical Christmas dishes, from soup to lamb, suckling pig, turkey and capon; but without a doubt my favorite dish has always been and will be the traditional stuffed chicken. It brings back good memories: it reminds me of a lot of family meals, at a table laden with the best cutlery we had and a lot of trays full of food, and where we argued over who got the last bite; once full, the desktop lasted for an hour