Claudia&Julia's Blog

Who doesn't love a good roast chicken, with its potatoes and little vegetables? And if I tell you there's a utensil where it cooks all by itself and, on top of that, the oven doesn't get dirty… Well, what I'm telling you is, with the Emile Henry chicken roasting oven you can get a crispy, golden chicken that saves us from the dreaded grease all over the oven.

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 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!

Although it takes a while for autumn to arrive on the islands and summer almost merges with "winter" for us, we do like to prepare dishes worthy of the season we're entering.

It's a season when those comforting stews you want to dip bread into are appealing, and you also have the option to add seasonal ingredients like chestnuts or even mushrooms.

They arrived in Spain to stay, like countless dishes that enrich world cuisine. Today I’m talking to you about kebabs, already familiar to everyone. Plain kebabs are those skewers of meat or even fish that are cooked on a skewer over charcoal, always seasoned with many spices which, to my taste, are what make them special.

Today's recipe is one of the healthiest we can eat. A steamed salmon with vegetables and teriyaki sauce that tastes heavenly and is ready in no time. All upside for a great dish we love that leaves us more than satisfied every time we prepare it.

Wrapping tasty vegetable meatballs together with fresh vegetables and a delicious sauce is something I could never get tired of. Eating a wrap like this with your hands is a celebration of life and the senses. And here I leave you the recipe for a good one. Roasted eggplant and mushrooms give the balls an intense flavor (without being fried; in the Le Creuset nonstick pan they can be made with very little oil, without sticking).

Lebanese cuisine is a true delight; I really enjoy preparing dishes based on this gastronomy and sharing them with friends on summer evenings.

For that reason, and because I know you love surprising your diners, I suggest mini burgers — you know they’re always a draw, and if they’re different from the usual ones we have in mind they’ll always be a hit. So today I bring you mini falafel burgers.

At home my mother always made the hamburgers; she preferred to choose the meat and have it ground on the spot and then season it with garlic, parsley, and onion. Those things are not forgotten and I have been unable to buy ready-made hamburgers.

The cod is without a doubt one of the most versatile fish. We can find it salted and now in almost all supermarkets also at the right level of salt, which means we can decide to have cod almost immediately.

Today we are going to prepare it with white wine and tomato. We will use cherry tomatoes of different colors that give it a fresh and very appetizing appearance these days when the heat sets in.