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Recipe of the week

Badam Katli

From course:Indian Party

A recipe by...

Anjalina Chugani

Chef specialized in Indian and Ayurvedic cuisine (Barcelona, Spain)

New course this week

Fresh and Light Patisserie

A course by...

Ophélie Barès

Owner of the Encore bakery-pâtisserie in Asnières (Hauts-de-Seine, France)

Course Fresh and Light Patisserie

Lemon and Herb Tart

Course Fresh and Light Patisserie

Coconut, Mango & Passion Cake

Course Fresh and Light Patisserie

Grapefruit, Mint & Olive Oil Entremet

Get inspired!

Our selection of Starters

Course Haute Cuisine Fusion

Red fruits gazpacho with fruit salad

Course Vegan Soul Food

‘Salmon’ Palm Cake

Appetizers

Egg timbale with cod tripe and potato “straw”

Get inspired!

Our selection of recipes with Crustaceans

Main dishes

Panang Curry with Beef

Course Latin Flavors

Shrimp in adobo with algae chicharron and guasacaca

Appetizers

Deviled crab on toast

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update Recetas destacadas

Risotto marinara

Tortelli with “falso magro”

Squid ravioli

recetas destacadas

Maritozzi Dough

Cornbread

Bagel NY style

🥟 Los Dim Sum de Meilan Kao

Meilan Kao, licenciada en Comercio Internacional y Empresariales, es la nieta del que fuera cocinero del primer restaurante chino en España.

bookmark_border Receta de la semana... Pizza Diavola en Bandeja

Diavola Pizza in tray

This recipe is featured in: Neapolitan Pizza Instructor: Vittorio and Riccardo Figurato Ingredients ● 900 gr pizza bun made under the indirect kneading with biga procedure

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