Claudia&Julia's Blog

Today's recipe is brought to us by Juana, author of La Cocina de Babel. It's a typical Italian dish that many of you have heard of: veal ossobuco Milanese-style, or as a true Italian would say "Ossobuco alla milanese". If you like meat, you'll love this recipe!

Loleta, from Lola, Life&Market, brings you a recipe today that you'll love to make for the holidays or on special occasions. It's a fish terrine recipe, inspired by Arzak's popular scorpionfish recipe. Go ahead and make it—it will be a hit!

Today's recipe is a classic you can't miss! Juana Guindilla, author of La Cocina de Babel, brings us the traditional veal fricandó, served with delicious mushrooms and prepared in a casserole. A perfect recipe for weekends and family celebrations. You'll love it!

Roasting chicken is one of the easiest and most handy recipes: you arrange the ingredients on the tray in no time and only have to wait for the oven to do its work. Although in the Emile Henry oven you can prepare the chicken your way, here’s a recipe we found truly tasty: roast chicken with rosemary and glazed vegetables. Enjoy!

Beatriz, author of To Be Gourmet, brings us a dish you can make in your beautiful casserole: a recipe for butifarra sausage with mushrooms that you'll love, and there's no better time to enjoy it.

Today I bring you one of the most traditional dishes of Catalan cuisine: cod with samfaina. This recipe can be made when the garden gives us the best vegetables, so during summer and early autumn we can enjoy this dish.

Surely many of you have heard of the classic orange chicken recipe. But how is it made? Today Carmen, author of Yerbabuena en la Cocina, answers that question and brings you this delicious recipe which you'll see is not at all complicated. Enjoy!

Meatballs have been part of our cuisine since the Arabs taught us how to make them more than 500 years ago. In fact, albóndiga comes from the word al-bunduqa, which means “the ball”. You can imagine then that, being such an ancient dish, there are many variations of it and that we can find meatballs in many countries around the world.

We're in the height of summer, so a classic for these days couldn't be missing: Luisa (Cocinando con mi Carmela) brings us a simple and delicious recipe to prepare tasty anchovies with lemon. Enjoy the recipe... and the summer!

Today Virginia, author of Sweet&Sour, brings us a classic, totally Bilbao-style recipe. Bacalao "Club Ranero", along with Bacalao a la Vizcaína and of course Bacalao al "pil-pil", are among the best-known dishes of Bilbao cuisine.

The combination of lamb tenderloin with couscous, spices, and yogurt results in an explosion of flavors and textures. This cut of lamb is taken just above the animal's leg and is usually cooked whole on the griddle, then sliced at the moment of serving.

I'm sure you'll love today's recipe: some delicious beef cheeks prepared in a casserole, not too complicated but making the most of all their flavor!