Honey on a razor blade
I like making them! I like eating them!
2024-04-30
Canelones Rossini: pâté for the gourmet
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Canelones/Canalóns are well-loved in Catalunya; this blog post has a good history . The "Rossini" version is a bit fancy, adding ...
2024-04-12
Japanese Cheesecake
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I love cheesecake and have been hearing about this trendy light Japanese crustless version, so I tried to make it. On my third attempt, I th...
2024-04-07
Bacalao Stuffed Piquillos in Basque Sauce: richer, for two
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We've been making this for years based on the book by Teresa Barrenechea: The Basque Table . Irene said the sauce overwhelmed the dish ...
2024-03-24
"King of Carbonara" sauce: rich and indulgent
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We saw this video of "The King of Carbonara" in Rome and new we had to try it: the technique of using the fat from the Guanciale ...
2024-01-12
Sopa de Ajo a la Castellana (Garlic Soup)
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This recipe is based on our first use of Penelope Casas' recipe from ¡Delicioso! The Regional Cooking of Spain . It sounds like the flav...
2023-11-25
Fabada Asturiana rehearsal
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We watched a video of Jose Andres with chefs preparing a Fabada Asturiana and wanted to give this iconic dish a try. At the market, we lo...
2023-11-20
Chicken Sous Vide with Miso, Mushrooms, Aubergine Sail (a la Restaurant Jules Verne)
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We're trying to recreate Irene's favorite dish from Restaurant Jules Verne in the Eiffel Tower , but without doing a lot of research...
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