Ingredients and Foods

The peppers are right now. You kill them, well loaded, bring us all kinds of peppers at this time. From the piquillo, from Padrón, fat and fleshy to roast, Italian greens perfect for making stir-fry, peppers for garnish, to fill ... With some of these varieties, we have selected these seven recipes with peppers to enjoy their season.

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Watermelons are sweeter every year and they are more comfortable because they practically no longer have seeds. For these two reasons, more and more are consumed in our country, so today we want to propose these seven refreshing recipes with watermelon to enjoy it at its best. In cold soups, salads, sorbets and other desserts, and due to its high water content and low caloric intake, watermelon is a very grateful ingredient at this time of year.

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The tomato season includes the months of July to September, although there are some earlier varieties that begin in mid-June and others that arrive later in October. The rest of tomatoes that we find during the year, comes from greenhouses, specific varieties or other geographical areas.

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One of the most appreciated products of Asturian cuisine is, without a doubt, Cabrales cheese, and that is why today we want to explain its characteristics and what to look for, so that it is clear how to choose a cheese from the D.O. Cabrales without mistakes. Asturias, a territory where 40 different varieties of cheese are made and 5 of those varieties, -Gamoneu, Cabrales, Afuega el Pitu, Los Beyos and Casín-, enjoy the protection they grant to their products, the label of a Denomination of Origin.

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The northern bonito, Thunnus alalunga, is a variety of fish that belongs to the tuna or tuna family but is characterized by a smaller size and the large pectoral fin. Today we collect half a dozen recipes with northern bonito, to enjoy this seasonal fish. The northern bonito usually does not exceed 50 kg, and has a light-colored and even white flesh unlike bluefin tuna or Thunnus thynnus, whose meat has a more reddish color or even an intense vivid red color.

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It is increasingly easy to find fresh tuna in the markets. That's why we have selected the nine best recipes with fresh tuna from Direct to the Palate, so that you have them on hand and you can prepare them when you get a good tenderloin of this delicious ingredient. Fresh tuna, both white and red, as well as that of almadraba or even the most economical varieties such as yellow fin, is a lean blue fish whose texture somewhat resembles that of meat, so it is Easy to get the whole family to like.

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We have compiled so that you have them on hand, our 15 best recipes with gulas, a product derived from fish that we consume more every day in all homes since it is good, it is easy to cook and it always suits us. Probably, most of us have never tried the eels, or in your case, remember them as something anecdotal that you tried once a long time ago.

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Upholstered by the greenery of the meadows, dotted with powerful rivers, governed by the splendid heights of the Picos de Europa and embraced by the Cantabrian Sea, Asturias has earned the appellation of "natural paradise" on its own merits. A paradise that not only catches the traveler for its beauty and the variety of its landscapes, but also conquers it from the table, where hospitality and the product are the values ​​on which a way of understanding the life that lies vertebra around the kitchen and generosity.

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A summer barbecue without ears of corn is not a barbecue. It's something that I learned from vacationing in Switzerland and that has also reached us through American culture, where it is a staple of the BBQ world. Who has never eaten a good cob roasted on coals or grilled has not really tried corn, because its flavor is incomparable with the usual can of salads.

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Zucchini is a vegetable widely consumed in all Mediterranean countries and given its versatility in the kitchen, it is not uncommon to find many recipes in which it intervenes as an ingredient. Thanks to globalization and greenhouse crops, this vegetable is present in the market during the 12 months of the year but it is not until now that the zucchini season begins and we can find the most tasty, juicy and economical specimens.

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