Claudia&Julia's Blog

A casserole is to the kitchen what a white shirt is in your wardrobe. A staple that lets you make stews and roasts, creams, soups, and purées; it can go on the stovetop or in the oven. In short, it's a very versatile, highly durable pot.

With this pot I’ve made a wonderful traditional Moroccan recipe: chicken with olives and preserved lemons. It’s a simple yet splendid stew that takes little time to prepare.

You'll have to forgive me, the post title is blunt: today I'm bringing you a bunch of recipes for your meals and dinners with eggs — lots of eggs!

What am I talking about? It turns out that every second Friday of October (in this case, today, October 11), is International Egg Day, and we have plenty of recipes to celebrate it... and enjoy it at the table!

You already know how we love to make use of the casserole. From making soups and creams to cooking a rice dish, putting together a good, hearty fabada or stew, preparing braises, cooking countless fish recipes or, of course, cooking meats to the max with very little effort. That’s what we’re doing today!

Anyone else here who lives on salads during the summer? And anyone else who by the end of July has run out of new ideas and ends up always eating the same salad? I admit that having a varied repertoire that suits the whole family isn’t always easy, so I try different salads and save the ones that are most liked at home to share with you. And, what can I tell you, this pickled chicken salad with mango, goat cheese and walnuts has been a huge hit!!

I love trying new recipes. At home they always reproach me for not making that milk bread with such a tender crumb anymore, or that banana ice cream that turned out so delicious. Sometimes I try so many things that I forget to cook the everyday, simple dishes.

With spring arriving, let’s make the most of the cherries that are starting to appear at the market. In this recipe, the boneless lamb has a flavorful stuffing and is served with a thick sauce with an intense cherry and wine flavor. You’ll love it!

Panna cotta (which is nothing more than "cooked cream" in Italian) is typical of the Italian Piedmont. It is one of those desserts that always work well and tend to be liked by everyone.

One of its advantages is that it doesn't need an oven; a saucepan and a little heat do wonders for this dessert that has a thousand and one variations. Its texture is similar to that of flan, but here we don't use eggs or an oven as I mentioned before, so the preparation process is much simpler.

The cheesecake we bring today is super creamy — consider yourself warned. Also, the creamy ricotta combined with sweet berries and white chocolate is a perfect combination you're sure to love.

This is a delicious dessert, also ideal to accompany afternoon tea or a good coffee.

I'm not going to lie to you. Today I don't bring a quick recipe. That said, it's not a difficult recipe either, but it is a bit time-consuming. Of course it's also absolutely delicious, and as soon as you try the first bite of these stuffed baby squid braised with onions, you forget all the time you may have spent preparing them and only remember how incredibly tasty they are, I promise!