Petitchef team / Patricia González
Patricia González
Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)
252 records
How to make slow-roasted leg of lamb: the easy method for tender, flavorful meat
Your popcorn doesn't need more salt: it needs this to make the seasoning really stick
12 petit fours that elevate any after-dinner meal: recipes to make you look your best
The best way to store guacamole so it doesn't turn brown the next day
Can I change white sugar for brown sugar in a sponge cake?
Easter Cake, the Italian savory cake that deserves a place on your table
Why Easter is filled with eggs every spring: the origin of a symbol that remains intact
5 varied proposals to organize your weekly menu
7 cake recipes to take advantage of ripe bananas
A weekly Italian menu: 7 recipes to enjoy in March
7 mistakes we tend to make when cooking white asparagus
Why top chefs cook white asparagus in a bundle?
5 suggestions to organize your weekly menu
Why settle for packaged chocolate chips? Make your own and try these 7 irresistible recipes
Crumble, tatin, brownie… but savory: these 5 sweet classics just solved your dinner dilemma
Torta de laranja: how to obtain a juicy Portuguese orange cake roll, worthy of a pastry shop
8 recipes with a woman's name: the history (and myth) behind dishes that became universal
11 ham and cheese recipes that prove this simple duo never fails at the dinner table
The 5 mistakes that ruin your sautéing and how to avoid them
Cold butter, softened or melted: the detail that decides your dessert
Ham with lemon: genius or sacrilege?
Red lentils: how to cook them and 4 recipes to make the most of them
