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Estefania Lozano Ragel posted an update 2 months ago
Level:
Stagier
Para terminar el dia prepare esta ensaladilla rusa e hice mis primeros tuiles, ya que nunca los habia hecho ayer decidi hacerlos , la verdad que me gusto mucho y no tenia tanta dificultad como yo pensaba.
Lana Mihajlović, Mercedes Minaya Palacios and 4 others4 Comments- View more comments
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David Fernando Gómez Roa posted an update 2 months ago
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David Fernando Gómez Roa posted an update 2 months ago
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Kevin Godbee posted an update 2 months ago
New Mexican Red Chile with Ground Beef
This is one of the most unique and delicious chiles I’ve ever had! My friend Colin said it was the best chile he’s ever had, and Lori loved it too. I’ve been wanting to recreate this restaurant dish for a long time.
In this case, “New Mexican” refers to the southwestern U.S. state of New Mexico.…
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Beatriz Torija posted an update 2 months ago
Level:
Sous Chef
Estos días, Maloles subía unas almendras fritas deliciosas por aquí… y me ha dado envidia. En realidad solo he tostado unas poquitas, para acompañar una cecina. Es una combinación que me encanta, añadir las almendras recién tostadas, calentitas, con el aceitito de tostarlas, dejando que atempere un poco la carne de la cecina, es riquísimo
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Estefania Lozano Ragel posted an update 2 months ago
Level:
Stagier
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 2 months ago
Level:
Stagier
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 2 months 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 2 months ago
Level:
Stagier
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 2 months ago
Level:
Stagier
Pulpo con aceite y pimentón, todo. una delicia.
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Kevin Godbee posted an update 2 months ago
Chicken Korma from Food & Wine Magazine, September 2025.
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Beatriz Torija posted an update 2 months ago
Level:
Sous 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 2 months 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 2 months ago
Level:
Stagier
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 2 months ago
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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