Claudia&Julia's Blog

Most of us are addicted to chocolate. I know it and you know it. And Laura, from the food blog Because, knows it even better, and that's why she had the fantastic idea of bringing us today this Chocolate Coulant recipe, so we can leave our guests delighted at upcoming family meals. Don’t miss the recipe, because it’s as easy to make as it is addictive.

Many new kitchens today incorporate induction cooking, which due to its particular operating characteristics and being a relatively new concept raises many questions when buying the cookware suited for it.

Today's recipe — many of you were waiting for it! It's our friend Luisa Morón, whom you know well from her blog Cocinando con mi Carmela, who brings us an adaptation of Julia Child's popular bouef bourguignon, resulting in a more affordable yet equally delicious recipe. So all that's left to say is "Enjoy your meal!"

Our guest today you know well. It's Miriam, The Winter Guest, who always appears with the most appetizing curiosity. This time she brings us a traditional chicken fricassée, a perfect recipe for family meals that, without much fuss, will delight both adults and children.

Fish suquet is a traditional dish, typical of fishing areas, since fishermen made it with the fish they had not been able to sell. Like almost all popular recipes, it is a dish that is simple to prepare, tasty and very nutritious, and a real delight when made with good fresh fish.

Our friend Laura, from the blog Because, doesn't want to miss the opportunity that autumn gives us to prepare a fine and exquisite mushroom recipe. Enjoy this delicious cream!

Fantastic collection, right? Even if only for a second, most of us thought that what Le Creuset is presenting this time is a new casserole. And it certainly looks like it. Le Creuset, once again, has hit the mark with this new collection of stainless steel cookware.

Our contributor Virginia, from the gastroblog Sweet & Sour, brings us a perfect recipe for mushroom season: meat pies with black trumpets. A recipe that creates happiness at home: a delicious combination of flavors with an irresistible presentation.

Often, when you think about buying a frying pan, you ask us: Which frying pan should I buy that works for everything and doesn't stick at all? And also: “Which frying pan can I buy that is non-stick and not harmful to health?” We'd love to have the perfect frying pan: economical, lightweight, durable, versatile, non-stick and totally natural. The problem, to be honest, is that that perfect frying pan doesn't exist.

Virginia, from Sweet and Sour, features on her blog a recipe that catches our attention for several reasons.

Several customers have asked us about tagines. They're very attractive, aren't they? But people wonder how to use them, what they're really for and, very importantly, whether the investment pays off. Just this week we were discussing them with a customer, and so many worthwhile points came up that I'm here writing about a topic I think might interest you.

Many of us already have a fondue at home. It has become an ideal gift, and it's a delight to own one. But it's also true that some have it stashed away and, honestly, I think that's a real shame! Fondue is a practical kitchen utensil — one with which you can sort out a lunch or dinner quickly — it's fun for diners, it's easy to prepare and to clean — important, right? — and also, from my experience, it encourages conversation and livens up meals, since it is, so to speak, a group activity, a dish to share that invites conversation.