Salmorejo Cordobés
This recipe is other than a secret. It is literally set in stone in the city of Cordoba, Spain. I religiously follow what it reports, and I posted it here as a page of my diary and a tribute to a piece of Andalusian tradition that conquered me from the moment I tried it.
The Art of the Cut: Know your blades...from West to East
This second post dedicated to blades explores the mechanical divide between Western and Eastern cutlery. It breaks down geometries and shapes so you can choose the exact knife every ingredient demands, elevating both your technique and your results on the board.
The Art of the Cut: When Blade Meets Cell
You cannot cook seriously without investing knowledge, time, and money into knives. Good cutlery isn't a luxury; it's the foundation on top of which you build everything else. Blades deserve full care and attention. This first post explains how the quality of the cut impacts on the ingredient.
My Architecture for Flavor
A deep dive into my own mental blueprint of flavor. I have made a profiling tool to map taste and aromas, sharing my approach to ingredients not just as food, but as strategic building blocks. See how chemical and physical synergies unlock the hidden mechanics of recipe design.
Lovage-Savory Pesto
This pesto features lovage and savory. Two herbs that aren't always easy to find, but that can be grown beautifully in a terrace garden and offer lovely edible flowers as well. It is a gourmet addition that pairs greatly with fish, white meat, or simply tossed with spaghetti or linguine.