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 :)
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9 simple summer recipes to use very ripe tomatoes before they go bad, quick, fresh ideas now
Why your homemade mojito tastes off: the common mistakes that ruin a cocktail that seems easy
Skip the ice cream: fresh chocolate desserts for summer that stay light, cool, and effortless
How to grill corn on the cob perfectly: simple steps to tender, sweet kernels with a smoky flavor
Is 'Russian salad' actually Russian? A look at the culinary history behind this familiar cold salad
Are stuffed, mimosa and deviled eggs actually the same... or have we been mixing them up all along?
Top chefs' simple liquid brine trick: how one easy step makes grilled fish much more flavorful
The 'minimum of two' paella rule: why restaurants make it only for pairs and what that means
11 cool, creamy cold soups beyond gazpacho to help you eat better in scorching hot weather
That whitish film on plums: why it looks like dust and what it actually means for freshness
One simple supermarket ingredient that instantly transforms rice, seafood and fish for bolder flavor
Legume salads: fresh ideas for good eating with canned food and simple preparations
Make this cold potato and tuna cake: an easy, creamy no-bake appetizer you can prep at home
One simple trick gardeners use to keep tomatoes from ripening too soon and get more time to pick
Smelling lemon to prevent car sickness: when it helps, how to do it correctly and what to expect
How to keep barbecued fish from sticking or falling apart: juicy and perfectly cooked every time
Savory watermelon ideas: 6 unexpected recipes that turn sweet fruit into bold main and side dishes
Try this simple kitchen trick to release fresh basil’s full aroma just before you add it to dishes
Make chimichurri a barbecue staple: what goes into it and three easy tips to nail the flavor
Mozzarella vs burrata vs stracciatella: how to spot the differences and lift your recipes with ease
Smart beach cooler packing: what to put on the bottom, what to keep on top and what to never bring
Take fruit to the beach without the heat ruining your snack: easy, practical ways to keep it cool
