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Grilled pepper cake, an easy recipe for flat and crispy bread
The specialty of Lorca and other places in the Region of Murcia can be prepared with very few ingredients and the most basic knowledge of bakery
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Gastronomía
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Field squid, the post-war recipe that is still very good
With onion, pepper, flour, salt and oil you can prepare an appetizer of the years of shortage that is worth knowing today
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Bernal to Costa, the restaurant in Valencia where a millenial and a GenZ want to feed you as your grandmother would.
It opened its doors a year ago, in a neighborhood outside the most tourist center and with an atypical letter: from the survival plate of 'Mom is in a hurry' to the meatballs of 'Gourmet TV'
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Tempered salad of pumpkin, mango and arucula
It is complete, perfectly combines different flavors and textures, and takes advantage of the products that are in season
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Banana bread, the recipe for banana biscuit that does not pack
Many versions of the American pastry shop classic are too sweet and dense. Our bet on lightness
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Six Spanish bars among the best in the world
The first place in the ranking 50 Best Bars 2026 has been for the Bar Leone in Hong Kong, which repeats as the best bar in the world for the second consecutive year. The Madonna Angelita first enters the ranking of the top 50
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Autumn lentil salad
Following some tips to choose the perfect legume and the ideal ingredients to accompany, success is assured
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Where to eat good New York style pizzas in Spain
Thanks to Italian immigration, the city that never sleeps has its own version of this classic. The good news: now we can enjoy it in different Spanish cities
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What can a school do to teach you how to eat? Four initiatives that help children to get a better understanding of food
Many projects promote increasing interest and taste in nearby food through vegetables, fish and meat
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The most hated ingredients and why they generate rejection: from coles to cilantro
What food are they able to ruin a dish for you? We collect the most detested with the help of readers and explain the motives of the phobia
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Ignacio Calvo de Mora (Bodegas Benjamin de Rothschild & Vega Sicilia): "My dear mother-in-law says I like champagne and beer pocket"
The head of the Riojana winery recognizes that a perfect weekend happens because the Real Madrid wins the Barça in the Bernabéu
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Pica de Collons, the spicy sauce that is made in Vic and reaches Sweden
The friendship of Eduard Vischarri and Gustavo González was forged in a Barcelona hotel school, where the first was a student of the second. Years later, they allied to throw a spicy sauce
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Weekly Menu of El Comidista (5-11 October)
Rabbit ribs reboated with apple alioli, you accelerate to the Basque, pumpkin pesto paste and membranes cooked in pomegranate juice: our weekly menu is full of irresistible recipes
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Diego Guerrero: "Every time I've had a chance to step up one more step, I didn't want to"
The two Michelin stars publish 'Lower the soufflé', an autobiography that shows, without ornaments, the most human profile of the cook
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When haste and tiredness command, what does it mean to eat in closeness?
Cities are increasingly similar to each other. And what is eaten in them, too.
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'Key lime foot ', a lime cake with easy recipe and few ingredients
With a base of cookies and butter, a very simple filling and a cover at your choice, you have ready this Florida-born cake
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Amparito Roca changes hands without losing level: market kitchen, selected winery and an average size of 100 euros
After a decade in Madrid, the restaurant that founded Jesús Velasco in Guadalajara, belongs to the Roostiq group, with business in the capital and in Marbella
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Close Zara, the historic Cuban restaurant in Chueca
The establishment, which opened its doors in 1964, is part of the sentimental memory of several generations
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Virolos, the light sweet as the air whose season begins in October
Only a family of Baeza knows the formula of the delicate angel-filled pebble, which has become one of the most important gastronomic symbols of Jaén
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Boquerones in vinegar with orange and olives, the recipe to transform a classic
The classic of the appetizer is renewed with a scrawny tuned, especially if you buy the already prepared bowls