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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
With a couple of “tacos.”
Simple and delicious. A little sautéed chicken with some caramelized onions, lots of spices, a bit of mayonnaise, and the stars of the show: a couple of fried eggs. Sometimes it’s so easy to treat yourself.
Level:
Executive Chef
Con un par “de tacos”.
Sencillos y deliciosos. Un poquito de pollo salteado con su cebollita pochada, muchas especias, un poco de mayonesa y los reyes de la casa, un par de huevos fritos. Qué sencillo es a veces darte un homenaje.
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Chef / Faten Abuowda, Johnny Jesús Mendoza and 3 others1 Comment- View more comments
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Sarah Thompson posted an update 2 months ago
Apricot Curry
Still experimenting with curries. This one is nice and sweet.
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Aloysio Botello Jr posted an update 2 months ago
Karaage Chicken — one of my favorite Japanese dishes to make at home. Crispy, juicy, golden, and full of flavor. I first fell in love with this dish living in Japan — simple izakaya comfort food that stays with you.
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Chef / Faten Abuowda posted an update 2 months ago
Traditional French Galette Des Rois filled with Frangipane Cream
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Chontacuros, also known as mayones or mallones, are an ancestral food of the Ecuadorian Amazon, recognized for their high nutritional value and their importance in the cuisine and culture of the Amazonian peoples. 🌿🐛 #EcuadorianAmazon #AncestralCuisine #Scolinary
Level:
Stagier
Los chontacuros, también conocidos como mayones o mallones, son un alimento ancestral de la Amazonía ecuatoriana, reconocido por su alto valor nutricional y su importancia en la gastronomía y cultura de los pueblos amazónicos. 🌿🐛 #AmazoníaEcuatoriana #GastronomíaAncestral #Scolinary
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Sarah Thompson posted an update 2 months ago
Chicken-Tomato Curry
I threw this together to use up ingredients. Quite spicy, but an aubergine dip to cool it down.
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
You can’t take away what I’ve already enjoyed.
I’m on sick leave for a week because of back pain, and of course, I don’t really feel like cooking, but oh my, these little lamb chops with sautéed baby garlic are simply irresistible. And with all of your permission, I’m going to take one of those naps with a little glass of something and my…
Level:
Executive Chef
Que me quiten lo bailao.
Estoy una semana de baja por un dolor en la espalda y, por supuesto, que no tengo muchas ganas de cocinar, pero ay, mamita, estas chuletitas de cordero con refrito de ajos tiernos no se las salta un muerto. Y con el permiso de todo/as ustedes, me voy a echar una siesta de esas de jarrito y pijama, que cuando me…
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valerialuquech posted an update 2 months ago
2 months ago (edited)
My first 100% sourdough bread 🤍
Mi primer pan 100% masa madre 🤍
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Sònia Muñoz Pérez posted an update 2 months ago
Mushroom and Asparagus Risotto
risotto de setas y espárragos
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Antonio Salvador Moreno Carretero posted an update 2 months ago
Level:
Executive Chef
The salad that wanted to be a Caprese.
It was well on its way to becoming a Caprese salad—it had its tomato and mozzarella—but suddenly, out of nowhere, the marinated salmon I’d made a few weeks ago showed up, and the walnuts decided to join the party; that said, the result was spectacular.
Level:
Executive Chef
La ensalada que quiso ser Caprese.
Iba por buen camino para convertirse en una ensalada Caprese; tenía su tomate, su mozzarella, pero de pronto apareció de la nada el salmón marinado que elaboré hace unas semanas y las nueces se quisieron apuntar a la fiesta; eso sí, el resultado fue espectacular.
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Sarah Thompson posted an update 2 months ago
Holiday Dishes
from Chios, Greece
Handmade pasta called Striftaria, made with tangerine juice, cherry tomatoes, mint, cheese, and orange sauce.
Such a surprising dish, and even the Greeks with me said it was one of the best pasta dishes they’d had! Gonna try it out next time ffiends come over.
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Viktoria Soloviova posted an update 2 months ago
Shortcrust pastry pie with red berries. I tried several decorating options. It’s very painstaking work.
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catia pequeno posted an update 2 months ago
Mexican breads, Bolillo bread
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Johnny Jesús Mendoza posted an update 2 months ago
Level:
Stagier
Amazonian mini maitos: tradition wrapped in a leaf, a flavor that tells stories. 🌿
Level:
Stagier
Mini maitos amazónicos: tradición envuelta en hoja, sabor que cuenta historias. 🌿
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Emma González Bermejo posted an update 2 months ago
First recipe for mushroom croquettes from Chema Soler’s class. They turned out spectacular and tasted incredible.
I made them with two different coatings—regular breadcrumbs and cornflakes—to give them a crispier texture.
Primera receta de croquetas de setas del curso de Chema Soler. Han quedado espectaculares y con un sabor increíble.
Las he hecho con 2 rebozados, con pan rallado normal y con copos de maíz para tener una textura más crujiente.
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