Peruvian lomo saltado is made by first searing the beef in a pan with vegetable oil over very high heat. This is what gives the sauce its deep, meaty flavor. Once browned, the soy sauce and vinegar mixture is added. This dish is super quick to prepare, taking only a few minutes, and with the … Read more
The pepper sauce recipe is one of the best meat sauce recipes there is, one of the most traditional ones we know and that we are going to learn today. In this case we are going to make black pepper sauce but you can use green pepper, pink or a mixture of both. Each one … Read more
Crepes are one of the most traditional breakfasts or snacks that we have all over the world and they can be accompanied by sweet and savory ingredients turning it into a perfect dish. This recipe of French origin is very easy to make and it is an easy batter that is passed through the griddle … Read more
The most well-known are vanilla or chocolate, but you can create your own flavors. Conchas are one of the most popular sweet breads in Mexico. A classic of Mexican sweet bread that combines tradition, flavor and texture in every bite. Famous for its crunchy topping and its fluffy interior. Recipe Ingredients Ingredient Quantity Flour 500 … Read more
The arancini (in singular, arancino) are breaded and fried rice balls, about 8-12 cm in diameter. These Italian rice croquettes are a typical recipe from the island of Sicily. In fact, it is believed that they are born in the city of Messina. A traditional dish of Italian gastronomy, being very typical in the city … Read more
There is a reason professional chefs reach for a cast iron skillet when cooking steak. That heavy, heat‑retaining pan delivers something no non‑stick or stainless steel can match: a deep, dark, flavorful crust with a tender, juicy interior. The secret is not complicated. It is about heat, patience, and a few simple techniques. Learning how to cook steak in a cast … Read more
Fresh egg pasta has traditionally always been made with white flour obtained from soft wheat. Both fresh pasta made with whole wheat flour and pasta made from mixtures of soft wheat flour and durum wheat semolina fall outside the purest Italian tradition. Following that strong and very Italian tradition in gastronomy, I always recommend the use … Read more
Aren’t you a little tired of the classic potato sticks? You know me, I’m always looking for ways to put my own spin on familiar recipes. This time I’ve made some spiced potato wedges, which are perfect as a side dish for both meat and fish. The technique is very simple; the key to this recipe … Read more
Who among you hasn’t tried the store‑bought kind? I’ve fallen in love with it; it’s wonderful on salads, over meat, and with grilled vegetables. And since I always want to try everything, I’ve tried making it at home. It’s really easy to prepare and keeps in the refrigerator in an airtight jar. It’s also excellent … Read more
If you’ve never tried fried pickles, you’re going to love them. Think of all the great things about a pickle: salty, tangy, juicy, and mouthwatering. Add a crispy, fried panko coating, and I promise you it’s an explosive combination. You won’t be able to stop eating them! To bread them, we do the same thing … Read more