Claudia&Julia's Blog

If you are one of those people who squeeze lemons to make juice or prepare a recipe, don’t discard the peels! They have a wide range of uses that may surprise you. Besides being a more sustainable and economical alternative, they let you enjoy a delicious fresh, citrusy scent in your home. In this post we share some tips so you can make the most of lemon peels. Take note!

One of the most common questions among those of you considering buying a casserole or pot is: "What size casserole or pot should I choose?". It’s hard to choose, because we want one pot for everything: for everyday cooking and for special occasions, for making soups and for roasting... With such different uses in mind, what size is right?

We have extensive experience advising on this topic, so here’s a guide to help you choose the right casserole size.

Loved and hated in equal measure, garlic is the perfect companion to add to butter to create a dressing full of flavor that will take your breath away. Making a delicious garlic butter is as simple as its result is rewarding. You’ll see it’s made almost without making a mess and in no time you’ll have turned a good butter into a special ingredient that will elevate your dishes and bring you lots of joy. To you and your guests!

Did you know you can make your roasts the usual way, in the oven or on the griddle, but finish them with a sublime glaze that makes all the difference? This brown sugar glaze will make all the difference!

I really, really, really encourage you to try it!

Boiling chestnuts, not roasting them, is one of the easiest things you can do if you plan to cook chestnuts and the result is delicious. I fondly remember how at home, when I was little, at Sunday autumn dessert time they would bring two trays to the table: one with chestnuts roasted over the fire, and the other with boiled chestnuts. Honestly, it was hard to decide which were tastier. They always disappeared!

I bring you a kitchen staple, roasted garlic, a preparation essential both for enjoying on its own and for boosting the flavor and result of any dish you use it in. Here you'll find how to make roasted garlic, how to use it in your recipes, and also ideas for making the most of the wonderful garlic‑infused oil that comes from storing roasted garlic in oil.

I love caramelizing nuts. Caramelizing is such an absolutely simple, quick, and tidy process. I think many people either don't know how easy it is or don't realize the endless uses they can be put to. So today I remind you HOW TO MAKE CARAMELIZED NUTS:

Artichokes are one of my favorite vegetables and, if I have to choose which way of preparing them I like best, I definitely go with artichokes confited in olive oil. Confiting artichokes is a process in which we cook the artichokes submerged in olive oil, at low temperature and for a prolonged period of time.

We are often asked why the store practically carries only iron griddles, grills, and grills. That’s why we’ve put together this complete guide to explain why it’s important to use an iron grill if what we really want is to GRILL, since there’s no comparison between using iron grills, pans, and grills to cook on a griddle, versus doing it in a nonstick pan or grill. You’ll also find tips to help you choose among the different types of griddles available.

The dehydrator is useful for much more than making dried fruit chips for a snack or dehydrating onion, garlic, mushrooms and aromatic herbs to always have them on hand for your stews. With this recipe for dehydrated banana and cocoa crepes I hope to shed light on the possibilities offered by the air dehydrator, and of course I hope you enjoy breakfasts that are healthy, energizing, and delicious.

If you haven't heard of brown butter, a whole new world will open up to you today. The brown butter, also called noisette butter, hazelnut butter or browned butter, is the ingredient that works wonders in any recipe, whether in baking or in savory dishes, and it is incredibly easy to make. Brown butter takes any recipe you make with it to the next level (there's a reason some people call it "liquid gold"!).

I'm sharing tips for making cracked and seasoned olives in brine, from someone who spent 50 years tending an estate with 80 olive trees. They've explained it so well you'll be inspired to make homemade seasoned olives without hesitation.