Claudia&Julia's Blog

This coming February 2nd is International Crepe Day, and what better way to celebrate than by making a fabulous crepe for the family? Making crepes is one of the easiest things in the kitchen, and you can make them with whichever combination you like best. Now, I encourage you to prepare them with one of my favorite crepe fillings: cheese, mushrooms, and cauliflower crepes.

Today we bring a 5-star Michelin recipe. It's a cod in quince pilpil that, in fact, is really easy to make, but the result is spectacular.

I discovered long ago that pure cocoa and oil work very well. Personally, I love cakes made with butter, but olive oil gives an unmatched flavor and texture to cocoa cakes.

These French pastries called Cannelés have always been one of my little treats. I used to buy them in Saint-Jean-de-Luz when we went for the day. They originate from the beautiful city of Bordeaux but are commonly found throughout France.

The recipes for roast chicken or roast turkey are, without a doubt, among the easiest to prepare and some of the most impressive to present at the table. It's as simple as placing the main piece in the pot accompanied by those elements that will give it flavor (herbs and spices), a good glug of oil and, from there, the oven will do all the work.

At this time of year and after days of bingeing I always need a comforting stew that's not heavy, and this potato stew with choco or squid is very popular at home, and the best part is it's easy to make.

I don't know if you're familiar with the typical Aranese cream from the Vall de Arán. It's a custard similar to crème brûlée or crema catalana, but here vanilla essence is added instead of cinnamon and lemon. In some places I've also tried it with a touch of anise.

Who doesn't love a good roast chicken, with its potatoes and little vegetables? And if I tell you there's a utensil where it cooks all by itself and, on top of that, the oven doesn't get dirty… Well, what I'm telling you is, with the Emile Henry chicken roasting oven you can get a crispy, golden chicken that saves us from the dreaded grease all over the oven.

A casserole is to the kitchen what a white shirt is in your wardrobe. A staple that lets you make stews and roasts, creams, soups, and purées; it can go on the stovetop or in the oven. In short, it's a very versatile, highly durable pot.

With this pot I’ve made a wonderful traditional Moroccan recipe: chicken with olives and preserved lemons. It’s a simple yet splendid stew that takes little time to prepare.

Today Chef Rafa brings to Claudia&Julia's kitchen a magnificent squid with onions and sobrasada, an easy and quick recipe typical of the Balearic Islands. The personal touch of the sobrasada results in a dish with bold, truly delicious flavor. A recipe you can serve either as a starter or as a main course—a versatile and handy dish.

Making turrón is so easy! In just a few minutes and a few very simple steps you can prepare a delicious soft almond turrón, chocolate turrón with puffed rice... Or maybe you prefer hard turrón, yema, or white chocolate?

We need to learn not to make things too complicated — I say that as someone who's always busy — but that's why I love preparing delicious recipes while looking for the most comfortable and quickest way. That's why I'm taking out my WMF pressure cooker again to make a creamy soup you'll want to write down to have ready in the fridge for any occasion, and you can't imagine how well asparagus pairs with mushrooms and coconut milk.