AvatarCatalina muñoz SáezUnderstanding UmamiFood52 - Sodium GirlInspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Which ingredients carry that fifth taste -- and the best ways to cook with them. A long, long time ago, only four tastes ruled the culinary world: sweet, …
AvatarCatalina muñoz SáezSpice-Crusted Carrots with Harissa YogurtBon Appétit - By Bobby FlayThe sugar in the spice rub can burn if cooked too long, so watch these closely. Step 1 Cook carrots in a large pot of boiling salted water until crisp-tender and skins easily rub off, about 5 minutes; drain. Transfer to a bowl of ice water. Using paper towels, gently rub carrots to remove skins and …
AvatarCatalina muñoz SáezA Cross Between Risotto and Paella, the Catalan Way (Published 2014)verified_publisherThe New York Times - David TanisOne of the best meals I ever had was on a strip of beach near Barcelona’s port, in a seafood restaurant built on stilts. Barceloneta, as the area is called, housed a collection of such places, each with a barker outside and breezy nautical dining rooms looking out to sea. Most had tables set in the …
