Claudia&Julia's Blog

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!

Today Patri, author of Sabores y Momentos, brings us a very versatile recipe, since this delicious cod, leek and onion quiche can work as part of an appetizer or a first course at a family meal, and can also be the perfect dinner. But besides being versatile, it is very easy to make. I'll let you discover it for yourself. Here’s the recipe!

Patricia, del blog Sabores y Momentos, nos habla en esta ocasión de unos productos que conoce bien y a los que tiene mucho cariño. Patricia lleva mucho tiempo usando moldes y otros utensilios cerámicos Emilo Henry en sus recetas por lo que me ha parecido interesante que comparta su experiencia y consejos en nuestro blog.

Valentine's Day is just around the corner. Making it a special day is up to us, which is why Virginia, author of Sweet&Sour, suggests preparing a delicious raspberry crème brûlée: the perfect dessert to treat our partner and our palate with the most delicious and romantic touch!

Today I want to talk about a material that is my greatest ally in the kitchen and makes me feel completely confident when preparing my dishes: cast iron, and especially to share all the secrets to learn how to cook with and get the most out of Le Creuset cocottes, skillets, and grill pans.