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…)
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
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.
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.
If I were in Spain, this dish would be made with hake. But you know the chances of me finding hake in the Midwest are zero, zip. And yet, as always, I can’t go without enjoying the dish. Filetes de merluza al horno con patatas becomes oven baked tilapia over potatoes. It is a very tasty dish, and yet, easy and relatively quick to make, which makes it 
I’m multi-tasking as I write this, trying to get tickets for our trip to Spain as well as writing this post. I’m looking forward to our trip, and as they say, getting there is half the fun! This includes trying to make sense of the dates available for every member of our family, accomodating summer jobs, work, soccer camps and 
I thought by the time I wrote my first post on this blog, all the tabs in the navigation bar would be filled with information. But that hasn’t happened (yet), and I just couldn’t wait! I’ve been writing and collecting family recipes for years—of course also preparing them!—, and the many notebooks and binders where they now sit were starting to burst at the seams. 
A picada is one of those “idiosyncrasies” of the Spanish kitchen. A very original way to thicken soups and stews while at the same time giving the dish a deep flavor. Similar to the