olive oil

Course Creative Breads Using Sourdough

Dried tomato, oliveand basil focaccia

See recipe

Course Creative Breads Using Sourdough

Traditional focaccia with basil, greenolives and asparagus

See recipe

Course Creative Breads Using Sourdough

Olive, basil and walnut ciabatta

See recipe

Course Creative Breads Using Sourdough

Rustic multigrain bread

See recipe

Course Creative Breads Using Sourdough

Traditional ciabatta

See recipe

Course Cooking with Poultry

Chicken Aiguillettes

See recipe

Course Cooking with Poultry

Pil-pil sauce

See recipe

Course Spanish Omelet

Spinach Roll Stuffed with Curry Chicken

See recipe

Course Spanish Omelet

Express omelet: coulant stuffed withcheese

See recipe

Course Introduction to Pickling

Pickled sauces: Fresh green chile sauce, cilantro, and oxidative aging variant.

See recipe

Course Vegetable Preparation Techniques

Shredded Vegetables and Marinated Tomatoes

See recipe

Course Vegetable Preparation Techniques

Potato Chips

See recipe

Course Vegetable Preparation Techniques

Hot Cucumbers in a Pan

See recipe

Course Vegetable Preparation Techniques

Stewed Tender Leeks

See recipe

Course Vegetable Preparation Techniques

Gaspatouille with Vegetable Leftovers

See recipe

Course No Waste Fish

Sea Bass Ceviche

See recipe

Course No Waste Fish

BBQ Fish Wings

See recipe

Course Plant-Based Ice Cream

Sesame Ice Cream

See recipe

Course The Fundamentals of Pizza

Margherita

See recipe

Course The Fundamentals of Pizza

Ham and Mushroom Pizza

See recipe

Course American Pies

Minted Pea and Potato Pie

See recipe

Course Advanced Grilling Techniques

Live Fire: Grilled Vegetable Salad

See recipe

Course Advanced Grilling Techniques

Carbon Tapado: Sole en Papillote

See recipe

Course Argentinian Empanadas

Corn and Fontina Cheese Empanada

See recipe

Course Artistic Fine Dinning

Dénia Whiting in Plastic

See recipe

Course Artistic Fine Dinning

Dénia Prawns Boiled in Seawater with Chard Tea

See recipe

Course Artistic Fine Dinning

Almond nougat spring

See recipe

Course Latin Flavors

Butternut squash and chickpea hummus with yuca “fries” and homemade almond flax crackers

See recipe

Course Latin Flavors

Venison carpaccio with watercress & avocado salad

See recipe

Course Hamburgers

The Millionare

See recipe

Course Contemporary Mexican Cuisine

False toast of beef tendon with pickled broad beans

See recipe

Course Contemporary Mexican Cuisine

Short rib barbecue with romeritos and asmoky jus

See recipe

Course Haitian Cuisine

Healthy Haitian Fall Salad

See recipe

Course Contemporary Andalusian Cuisine

Sea bass with Malaga style gazpachuelo

See recipe

Course Contemporary Andalusian Cuisine

Skate with paprika with potatoes a la roteña

See recipe

Recipes by Cristina Bowerman

Spaghettini with clams and charred lime peel powder

See recipe