The burning of the candles arrives right on time for March 19th, to celebrate Saint Joseph. Pastry chef Èric Ortuño, from L'Atelier de Barcelona, ​​explains the steps to make it at home and achieve that aroma that the writer Josep Pla He claimed that it always permeated the houses when he did it.

Xavier Barriga, baker and creator of Turris, He is a proponent of traditional pastry recipes., such as fritters Lentwhich is one of the eagerly awaited fried desserts on the Catalan sweet calendar.

During the month of January, and also in February, The lemon trees have produced a blossoming of lemons.And that's why the time has come to prepare countless recipes to make the most of the harvest, including limoncello.

It happens more often than it should, and, to think rationally, we might believe that it happens due to confusion and lack of knowledge and not so much because they want to pass off the scallop (which is cheaper on the market) as an expensive and prized mollusk like the mixed clam (the scallop(in Galician). The fact is that they look alike but are different, very different. On the one hand, scallops have a light, almost white shell and an orange gonad. On the other hand, mixed shells have a dark shell and their gonad is not orange but light-colored, like the rest of their body. They are bivalve mollusks, which means they have two parts, two valves, and they live in the Atlantic and also in the Mediterranean. However, there is a key difference between the two when they reach the market: mixed shells have a very high price because, in addition to the fishing bans that regulate them, their catch, when permitted, is scarce due to overexploitation, while scallops have a lower price and are caught more frequently.

The Three Kings' Cake is a must on January 6th, and if you're feeling adventurous, making it at home is easy, as explained by chef and pastry enthusiast Oriol Sabé, from the Can Marco restaurant in Sant Esteve de Palautordera.

Stuffed chicken is one of the most cherished and elaborate recipes and a classic Christmas dish, but it can be made in as many ways as there are cooks. The version we propose follows the principle of making it very easy for diners: no bones in the dish, plenty of bread to dip, and the most delicious meal they've ever tasted.

They're here, panellets! Many bakeries started making them in September, and now that the holidays are approaching, having the best recipe at hand to make them at home is ideal. For this reason, pastry chef Èric Ortuño, from L'Atelier Barcelona, ​​explains how to prepare a unique dough to which he adds other ingredients to make panellets with pine nuts, chocolate, or whatever your imagination comes up with. They'll all be delicious. Also, a very important tip: the chef suggests reducing the amount of sugar relative to the almond flour so the result isn't too sweet. In traditional recipes, the amount of sugar and almond flour has always been the same, but the master pastry chef at L'Atelier suggests we make this change.

The cook Vador Brugués He explains a "truly simple" recipe, as he insists, for making pumpkin using the oven. The only difficulty is knowing how to cut it, for which you need a good knife, but from then on, the preparation is simple, and the dish becomes ideal as an appetizer or to accompany other dishes. The interesting thing about the recipe is that the chef suggests cooking it with the skin on. For all these reasons, if you get pumpkins, let's roast them, which is the best way to savor autumn.

In the traditional Christmas stew and escudella, the meatball, the black sausage, and the galets (large pasta shells) are essential. This magical trio is what makes the dish stand out from all other stews and casseroles. cooked and stewswhich are traditionally cooked in the rest of the country and also in northern Europe.

The chef Ignasi Camps, from the Ca l'Ignasi restaurant in Cantonigròs, has managed to freeze eighty kilos of mushrooms in a single season. As this is a bountiful mushroom season, she recommends her tricks to mushroom lovers so they can enjoy them all year round.

While the Fantastic Film Festival brings the biggest new films to the screen, Sitges restaurants are also preparing scripts to tell the tale of local cuisine. The production is so extensive that a concise selection can serve as a basic map. And if none of the 10 proposals convince you, the festival installs some food trucks available to attendees.

Autumn has begun, and so have the first mushrooms. According to mycologists, we find ourselves in what could be the best season in recent years due to the rains in spring and late August. If you're one of those who've already harvested some good baskets, chef Jordi Perich of the restaurant Cal Carter, in the town of Mura, explains how to clean and cook them at home with the best tips, which apply to chanterelles, milk cap mushrooms, and milk cap mushrooms.

Who would eat a bowl of it in summer? The moment we write and pronounce its name, we start to sweat. However, cold creams are the dish of the season: subtle, refreshing, and capable of using up leftover ingredients from other prepared dishes. Creams are a sustainable resource: you have a piece of leek, an onion, and a pear, you add mineral water and a touch of perfume to highlight the flavors, and you've got one to eat with a spoon. In this sense, chef Carme Ruscalleda suggests cooking four traditional creams, classics of local and international cuisine that will always be relevant and, at the same time, allow for personal experimentation, so that each person can finish it with their own personal touch.

Rome's delicatessens are like Michelangelo's Sistine Chapel. Full, colorful, tightly packed, with intense smells and long lines to get in. The comparison, Stefano Paciotti of the salumeria Paciotti, while he cuts me porchetta (pork cooked in the oven with aromatic herbs) to make a sandwich. salumeria Paciotti isn't far from Vatican City, and he's got the comparative phrase down pat. He's probably said it many times. In fact, he makes me look up at the ceiling to check out the wonders hanging there: hams, lungo salami (similar to longanizas but made with mixtures of pork and beef, and seasoned with garlic). And all around, shelves filled with more salami, of other varieties. Also cheeses and cakes, such as crostata (jam cake) or sponge cake (shade to the formation). The Paciotti, like all the salumerias Italian sandwiches with a thousand and one types of bread that the staff explain to you. Of all of them, I choose the focacciaThe sandwich, a good size, cost me €8.50.

It's impossible to keep up with the latest culinary offerings, so we're trying to put a little order into it. New menus, new restaurants, new menus, and new shops that help us enjoy good food more, whether we're sitting in front of the stove or eating out. In this section, which we've named Sweet billboardWe regularly inform you of all the latest developments in our company. Never better said!