World
Farewell, supermarket yogurt: we've tried four yogurteras and this has been our favorite
We analyze four different models to check how they work, how easy they come to use and which offers the best quality-price ratio
Advertisement
Topic
Gastronomía
World
Five olive trees at five euros? From the gastronomic experience to the reality of the dish
There are two wolves inside me. The day I decide to get great and go out to dinner, spend a little more on the account, argue
World
Gilt tuna pack, home recipe with a trick that improves everything
In Galicia, each family has its own way of preparing this classic. On this occasion the oil of the saffrito of the filling has a primary participation
World
Tomato schiacciata, the easy recipe for those who have never made pizza
With you, the fine, fast and non-fermentation version of the Italian focus. With the addition of the tomato, the feast is guaranteed
World
The 223 endangered goats and four award-winning cheeses that keep a saw alive
The engineer Rodrigo González Garrido has chosen to be a pastor and live in his village in Cuenca. With the milk of his two hundred green goats he mounted a brand of artisan cheeses: La Cabra Tira al Monte
World
Sautéed grapes with blue cheese and nuts in toast
Sweet and salty are found in this snack or light dinner, for which you need ten minutes and very few ingredients
World
Calamars in its ink: from the possible Chinese influence to the myth of its Basque origin
A research tracks the first recipes with sepia ink and squid to clarify the origin of one of the great classics of Spanish cuisine
World
The importance of the kitchen of the unknown
The home kitchen is an infinite file. And we, the cooks, do not invent that repertoire: we inherit it, contextualize it and explain it. That has a value and I'm not going to pretend it doesn't, it's my job and I've dedicated three decades to it.
Advertisement
World
The end of dinner at 10: why Spain abandons one of its less European customs
The last meal of the day is advanced in the restaurant reserves, and also in the houses. Why were we having dinner so late and why are we stopping?
World
The "village" of bars and taverns that resist the tourism of the center of Valencia
New and veteran establishments maintain a local clientele, a traditional offer and adjusted prices in the old neighborhood of El Carmen
World
Chicken with vegetables, olives and lemon: the recipe that is prepared on a single tray
A complete dish in which only a container is made, which can be made in large quantities, and more Mediterranean, impossible
World
Marc Cuspinera: "I've been in Bulli for over 36 years. I know what happened and how it happened."
Whoever was head of the kitchen, runs the archive of the foundation of elBulli and has been the advisor of the series' Gènesi ', of TV3, on the history of Ferran Adrià's restaurant
World
I thought a kettle only served to heat water until I discovered these five uses.
This is one of those little appliances that has more possibilities than we can imagine. It is fast, practical and surprisingly versatile in the kitchen... And out of it, too.
World
Jeanette eggs, chef Jacques Pepin's recipe for little success
The legendary French cook fills the eggs with his own yolk and passes them through the frying pan so that they have a light and crispy crusts
World
The return of the pate with a crust: what is behind the fever through the old kitchen?
The phenomenon is found from taverns to hotels, through grocery shops or biscuits of French essence in Spain
World
El Comidista weekly menu (21-27 September)
Menestra de eggplants, pasta sarda con tomato, chorizo criollo y saffron, vegetables filled with rice and 'pastis gascón': our weekly menu gives you the farewell to the summer
Advertisement
World
The simple recipe for cod with tomato, from Noor restaurant (three Michelin stars)
It is one of the food dishes of the staff of the Paco Morales restaurant in Córdoba
World
Vignerons de Huesca, a bet on the territory, the indigenous grapes and the unartificially preserved wines
The distinction supports a network of wineries, restaurants and professionals that preserves and strengthens the wine identity of Huesca
World
The return of the flan: why a vintage dessert is back in fashion
The egg and milk candy has returned strongly to the cards of the restaurants in its classic format, and also in more new versions
World
Thirteen recipes that explain why Mexican cuisine is one of the best in the world
We celebrate Mexico Independence Day by collecting some of the most popular dishes of a unique gastronomy on the planet