Baked sea bream, besugo al horno —and a girls trip to Greece
I promised in my last post that I would tell you more about trips I did in the spring, so even though it is summer, I will honor my promise. Because how could I not tell you about my first ever trip to Greece?
I thought it very appropriate to accompany this post with the recipe for besugo al horno, baked sea bream, a Spanish dish that is so Mediterranean that it is more than fitting for a post about a neighboring Mediterranean country.
The charming Panaghia Kapnikarea Church in central Athens
I am lucky enough to be able to now find whole fish at my local Costco store, so I hope you can find it in your area as well and make this healthy, delicious and (more…)
The recipe I am sharing today, mussels with white beans and tomatoes, combine products from the primary sector, fishing and farming, many of whose purveyors are demonstrating on Europe’s streets and highways as we speak. And I have to say, with good reason.
I’ve been wanting to write a post about cooking a la plancha for the longest time. In fact, I started it a couple of years ago, only to shelve it and pull it out again the following year, with new photos of our family gathering for a la plancha cooking in Spain in the summer. Then I put it aside once more, and here we are, the summer of 2023, with new photos but the same gathering —same people, just a little bit older. Because no matter how many years go by, a la plancha cooking is a given and a favorite in our summer gatherings.
A la plancha is a type of cooking that is light, flavorful, intense and generally regarded as healthy. The secret is la plancha, which loosely translates to “the griddle.” Unlike the stainless 
At the same time, I am still enjoying orange season —and winter is orange season. The recipe I’m sharing today, mandarina stuffed salmon with thyme, takes 
It has been a few weeks now, but we are still enjoying (and trying to finish) some of the sweets from the holidays. Is that your case? I’ve tried to balance
The recipe I’m sharing today, cod with asparagus and preserved lemons, is very appropriate for this time of year. Cod is a kind of fish long associated with Lent in Spain. Lent is now over, and you may not know that even though Easter Sunday has passed as well, we are still in the Easter season, which will last until the feast of the Pentecost, the Sunday about fifty days later.
What you may know is that we are also in the season of asparagus, one of the first spring time vegetables, so cod with asparagus should be on the menu.
After the rich and sometimes heavy meals, and indulging in sweets and baked goods, January calls for moderation and healthy meals, right? At least that’s in almost everybody’s minds, and salmon cakes are a perfect option.
I am missing fish, and I am missing shellfish. My brother-in-law Jaime makes the richest, most flavorful arroz con bogavante, soupy rice with lobster, and while I’m not able to replicate it here in Indiana, this creamy rice with langoustines is the best close second. So whenever I find whole shrimp at the store —that is, shrimp with the heads on, or even langoustines if I’m really lucky— I’ll make it.
This is what happened recently —I found langoustines!—, and I couldn’t wait to share with you my recipe for creamy rice with langoustines, a dish that 
I don’t know if it’s happening to you, but for me, time is flying. Can you believe Lent starts this week? I had another recipe planned for this post, but I’ll postpone it, because I know you will be looking for fish recipes that are tasty and easy to make. These salmon steaks with majado are it: tasty, healthy, delicious looking and easy to make.
Cod with roasted red peppers seemed like an appropriate recipe to share on today’s post: Miami makes me think of fish, if for no other reason that it’s a coastal city and delicious fresh fish is widely available.
