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Mercedes Minaya Palacios posted an update a year ago
Level:
Executive Chef
Foie bonbons, hazelnut stuffed and coated with almonds
Level:
Executive Chef
Bombones de foie , rellenos de avellana y rebozado de almendras
Translated from Spanish
Lana Mihajlović, Estefania Lozano Ragel and 6 others6 Comments- View more comments
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Homemade nuggets with potato chips and ketchup, is my children’s favorite food, today I had to make them because they also deserve it.
Level:
Sous Chef
Nuggets caseros con chips de patatas y ketchup, es la comida favorita de mis hijos, hoy tocaba hacerselos porque tambien se lo merecen.
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Estefania Lozano Ragel posted an update a year ago
Level:
Sous Chef
Pork tenderloin with Port wine and mushrooms accompanied by a silky mashed potatoes and butter, designed to balance every nuance of the stew, a dish that combines texture and harmony, ideal for sharing with a glass of good red wine.
Level:
Sous Chef
Solomillo de cerdo al Oporto con champiñones acompañado de un purè sedoso de patatas y mantequilla, pensado para equilibrar cada matiz del guiso, Un plato que combina textura y armonia, ideal para compartir con una copa de buen vino tinto.
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Fabrizio Vindigni posted an update a year ago
Sunday Lunch for 2
Well, yesterday i found a good deal on croacker and clams, at my local supermarket. Today i used them to prepare some nice medaglioni (similar to ravioli) from scratch. Here we go:
Medaglioni with an oriental inspired croaker stuffing (soy and turmeric), croaker lime tartare on top, a dense broth made with veggies, clams and…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
The Scent of Autumn and Stories from the Stove
In my neighborhood, autumn doesn’t begin on the calendar. It begins the moment the first pepper hits the grill and the scent of smoke and roasted skin wraps around the house like a woolen scarf. That’s when we know… the ajvar season has begun.
Yesterday, we roasted peppers late into the night.…
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
Octopus with oil and paprika, everything. a delight.
Level:
Executive Chef
Pulpo con aceite y pimentón, todo. una delicia.
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Kevin Godbee posted an update a year ago
Chicken Korma from Food & Wine Magazine, September 2025.
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Beatriz Torija posted an update a year ago
Level:
Executive Chef
Chicken, lemon and olives tajin. With homemade pickled lemon. A real delight of Moroccan cuisine. If you have not taken Najat Kanache’s courses, I recommend it
Level:
Executive Chef
Tajin de pollo, limón y aceitunas. Con limón encurtido casero. Una auténtica delicia de la cocina marroquí. Si no habéis hecho los cursos de Najat Kanache, os lo recomiendo
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Kevin Godbee posted an update a year ago
Shanghai Soy Scallion Noodles with Pork
This is another popular Chinese dish that I didn’t know existed until I read about it in the book by the founder of the famous Mandarin Restaurant in San Francisco (1961 – 2006).
Cecilia Chiang, in her book, The Seventh Daughter” says, “In shanghai, these simple but flavorful noodles are very popular…
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Lana Mihajlović posted an update a year ago
Level:
Sous Chef
Some winters begin before the leaves have a chance to turn yellow. That’s when people naturally turn to things that don’t ask for much but give everything. Cabbage and pork shank, for instance. They never hurry, yet always get the job done.
I placed them in the slow cooker early in the afternoon. Outside, the wind carried dry leaves, inside,…
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Carolina Alvarez Santín posted an update a year ago
Focaccia 80% by Luigi di Domenico.
Today we met up with friends we haven’t seen for a long time. Picnic, swimming pool… can there be a better plan?
Our gastronomic contribution:
This beautiful and hopefully delicious focaccia.
Tenderloin steak at low temperature. We take it with different marinades, one part with Cajun spices, very spicy…
Focaccia 80% de Luigi di Domenico.
Hoy nos reencontramos con amigos que hace tiempo que no vemos. Comida campestre, piscina… ¿puede haber mejor plan?
Nuestra aportación gastronomica:
Esta preciosa y espero que deliciosa focaccia.
Cinta de lomo a baja temperatura. La llevamos con distintos adobos, una parte con especias cajún, bien picantita… otra…
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Antonio Salvador Moreno Carretero posted an update a year ago
Level:
Executive Chef
I had guests last night and brought out some appetizers. They didn’t leave very unhappy. Hahaha.
Level:
Executive Chef
Anoche tuve invitados y saqué unos aperitivos. No se fueron muy descontentos. Jajaja.
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Jorge González Vidal posted an update a year ago
Fideua
Following the recipe of Juan Luis Torres I have prepared a delicious fideuá, with its cuttlefish, cuttlefish and even its socarrat!
Very complete recipe, simple and with an extraordinary flavor.
Fideuá
Siguiendo la receta de Juan Luis Torres he preparado una fideuá riquísima, con sus chipirones, su sepia e incluso su socarrat!!!
Receta muy completa, sencilla y con un sabor extraordinario.
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Kevin Godbee posted an update a year ago
Beef Udon Noodle Soup – one of my favorites that I make on a regular basis.
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Maloles Muñoz posted an update a year ago
a year ago (edited)
Level:
Executive Chef
Fresh figs salad with blue cheese and basil
Figs, blue cheese, basil, blackberry salt, early olive oil. Every bite is fresh, tasty, uncomplicated and unpretentious. And it is that sometimes you don’t need more…😉
Have a nice saturday🍂
Level:
Executive Chef
Ensalada fresca de higos con queso azul y albahaca
Higos, queso azul, albahaca, sal de moras, aove temprano. Cada bocado es fresco, sabroso, sin complicaciones ni pretensiones. Y es que a veces no hace falta mas…😉
Que paséis un bonito sábado🍂
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