Claudia&Julia's blog

Juana, author of La Cocina de Babel, takes us to Thailand with Pad Thai, a wok recipe that will awaken all your senses and make you feel right in the heart of Asia. It’s a very complete, healthy recipe full of flavor, and it also gives you a lot of flexibility because, although Juana presents it with shrimp, it supports many different ingredients—you can make it with chicken, beef, tofu... Enjoy!

Today I want to talk to you about frying pans that can go in the oven. They are pans we usually use on the stovetop, but because of certain features they can also be used in the oven. It’s an added benefit they have, as they offer a lot of advantages.

If you're looking for a quick, eye-catching dinner, the frittata is always a good option. The one Virginia, from Sweet&Sour, brings us today is an original and delicious combination: blood sausage and caramelized apple frittata. Don't miss trying it because you're going to love it

This weekend is perfect for preparing this delicious pear and blackberry crumble! Patricia, author of Sabores&Momentos, walks you through the step-by-step of this recipe that will surprise with its delicious texture and flavor, ¡Plus, it's very easy to make!

What we know here as torrijas are known in the English-speaking world as French toasts and in France as pain perdu. In all cases the idea is to make use of bread or cakes from the day before, but in the case of French toasts and pain perdu the cooking is done in a frying pan with a little butter and they are lighter than traditional torrijas fried in oil. Today's recipe is a version of the popular French toasts but using croissants and baking them in mini cocottes. As you'll see, it's a very easy recipe to make that is truly delicious when served with caramelized banana. So addictive!

This recipe, traditional in the south of Spain, was once cooked with the tail of fighting bulls. It was one of the least noble and cheapest cuts... but it produced a dish that called for "Olé, olé and olé!".

This sautéed zucchini spaghetti recipe (not zucchini pasta!) will be ready in just a few minutes! It's a perfect option for everyday meals. Carmen (Yerbabuena en la Cocina) serves them with a pesto sauce that goes wonderfully with them. Enjoy!

Loaf bread is one of the easiest breads to make, and today Miriam (The Winter Guest) brings us a rye one, perfect for enjoying at breakfast in a healthy and utterly delicious way. Will you dare to try?

If you've ever seen a slice of Beef Wellington you've surely thought how delicious it must be. And it is! Making it at home is possible, and it's less about difficulty and more about taking time—that's all. So we turn to Rosa (Pemberley Cup&Cakes) to tell you in detail how to prepare it. Success is guaranteed!

It's a good day to remember a classic from our cuisine! Today Luisa Morón (Cocinando con mi Carmela) brings us the recipe for the traditional Asturian fabada, a dish for spoon, knife, and fork, full of flavor and energy.

A few days ago, Emile Henry unveiled a new Shallow Casserole. It’s called "Faitout", and in English it has been translated as "One Pot". They chose that name to sum up everything it stands for: it’s designed to cook the entire recipe you plan to make in it. It’s fabulous!

Today I bring you a recipe that pays homage to spices: a very tasty lamb curry that will fill the house with aromas to whet the whole family's appetite and make you enjoy a great time at the table.