Claudia&Julia's Blog

Raquel, author of Los Tragaldabas, talks to us today about that familiar simmer, that way of cooking and flavors of yesteryear that we love to revive and savor. To that end, she brings us a simple recipe that, with only a few minutes of preparation and a little patience while it finishes cooking, can become an exquisite dish. I encourage you to try it!

When we set out to add grills to the store, I was very clear about which manufacturer would be chosen. We analyzed several alternatives, but in the end Weber Stephen proved to be the best option.

La autora de Sabores y Momentos, Patricia, nos sorprende hoy con una receta que ideal para el día a día pero presentada de la forma más original! Me hubiera gustado ver la cara de los niños al ver que en la mesa, a la hora de comer, había un molde de tarta en lugar de la fuente tradicional. Me los imagino diciendo "Pero mamá, ¡si este molde es para tartas!".

A few months ago I found myself in France, thanks to some friends, with a company I didn’t know much about. The idea I had of Pillivuyt was that they mainly sold tableware and were very focused on hospitality, so I hadn’t paid much attention to them. Well, one day those friends took me to visit Pillivuyt because we were nearby; “they have a product you’re going to love,” they assured me.

Picantones are nothing more than young chickens that weigh around half a kilo and have tender, lean meat, although somewhat bland for my taste. For this reason, when I prepare them, I try to accompany them with very aromatic ingredients so they absorb the flavors well.

In today's recipe Virginia, author of Sweet and Sour, presents a dish that anyone can shine with in the kitchen... And that everyone will enjoy to the fullest when eating it! I'm sure this soupy seafood rice will make your mouth water, so I can only encourage you to follow her recipe.

I have seen and used Pallarès knives all my life. They have been used in my grandparents' and my mother's kitchen. I still remember going into a village shop holding my mother's hand to buy them. I'm accustomed to them and fond of them, and that is why it was a pleasure and a thrill, I must admit, to add them to the shop.

Many of you have questions about the advantages of cooking in a casserole. That’s why today Raquel, author of Los Tragaldabas, tells us about her experience cooking with it, the advantages it offers, gives us some tips to get the most out of it and ensure its upkeep, and inspires us with a few recipes you’re sure to love. Welcome to the world of Le Cresuet casseroles!

For several days when I went to the greengrocer I had seen some beautiful fennel bulbs. It's a product that really catches my eye because it's so pretty, but I'd never used it for cooking. So I decided to do something about it.

Those of you who know me already know about my unconditional love for Le Creuset casseroles. I love cooking with them, not only because the recipes turn out so well, but also because of what it means to use an icon of French cuisine. The ritual of taking a casserole off the shelf, preheating the oven, and starting to prep the ingredients always brings a smile to my face, because it usually heralds a special meal with my family or with guests.

Laura, author of the Because blog, uses a tool I love, the De Buyer Deep Fryer & Draining Basket Set, to bring a recipe you’ll surely want to make at home: Fancy making your chicken nuggets? Go for it!

Loreto, author of Sabores de Colores, brings us a recipe I’m sure you’ll love: it’s a traditional recipe from her homeland, the Canary Islands. A time-honored recipe, prepared in the perfect pot, a Le Creuset cast-iron casserole. Let’s go for it!