Peanut

This year I wanted to leave you with several recipes to make at Easter and, with this last one, I am a little short of time.... But, there is still...

I know you'll think I must be crazy leaving a baked recipe with this warm weather we're having... Anyway, these high temperatures upset me a bit, hahaha. But well, we...

I'm sure you remember the crispy Swedish breads Knäckebröd I left you a few weeks ago. I told you that I would share with you a way to serve and/or...

I love eggplants and haven't left you a recipe for them in a long time. When the good weather comes, I usually have roasted eggplants and red peppers in the...

I'm sure you've noticed by now that a nice relationship has developed between me and bulgur. I could say it's the same one I have with the noodles. If you're...

I like Brussels sprouts very much, although I am aware that it is an ingredient with few followers... I think many times it is not the ingredient itself, but the...

One of the most common questions you ask me is how to shape a pizza, getting a swollen and alveolated edge. You have doubts about how to manipulate the dough,...

Taking advantage of seasonal products, which at this time of year are great, we will use an ingredient as traditional as autumn sweet potatoes. At home we usually eat a...

If you like spicy dishes, you can not miss these stuffed peppers with mole negro sauce. How much flavor united in a single dish, is fascinating. Yes, intense flavors, strong...

I had never worked before with rice paper and, for my first time (I think that I risked a lot!), I decided to make these Vietnamese rice paper rolls stuffed...