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 :)
344 records
Traditional Cod Pil-Pil: Step-by-step methods to thicken the emulsion sauce gently without curdling
Easy and colorful beetroot soup
Keep school lunchbox food fresh until recess: 5 easy rules every parent should follow for kids
Worried about September costs? 7 practical ways to cut grocery bills without sacrificing quality
Why do figs and 'early' figs look different, and why do both kinds often grow on the same tree?
12 sauces, vinaigrettes and dressings that make simple pasta salads into unforgettable meals
7 classic Spanish ingredients packed with umami: discover the surprising flavors that define tapas
One simple roasting trick makes peppers sweeter, juicier and much easier to peel for summer salads
How to pick a truly great supermarket gazpacho: practical tips most shoppers easily overlook
Avoid this common freezing mistake with anchovies in vinegar at home - what to know about Anisakis
11 psychological tricks restaurants and beach bars use to make you spend more: how to spot them
One simple trick turns a homemade slushie made without a machine into a professional-looking drink
9 refreshing summer cheese salads: bright feta, creamy burrata, mozzarella & goat cheese ideas
Why some people feel sick after eating cucumbers and 3 simple ways to make them taste better
How to dress a salad in the right order? What to add first and why it keeps your greens crisp
Make your barbecue healthier: practical tips for cooking over coals and reducing smoke exposure
Why the beach makes you ravenous: the surprising science and everyday reasons behind the urge
Make restaurant-quality panna cotta at home, the Italian chilled dessert that takes almost no effort
Don’t miss the August 12 eclipse: what to pack for a picnic to stay comfortable and keep watching
Try this one-minute trick to turn plain vanilla ice cream into a show-stopping dessert tonight
Crab sticks usually contain no crab: how to spot high-quality surimi and choose the best one
Fresh shrimp and mango salad you'll crave all summer: colorful, easy, and ready to share today
