Petitchef team / Patricia González - page 2
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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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
Why eggs sit unrefrigerated in supermarkets but should be chilled at home, especially in summer
15 simple, refreshing vegetarian recipes for summer: flavorful, easy meals with no meat or fish
Are ketchup packets about to disappear? What customers and chains need to know about the trend in restaurants
Master Spanish ajoblanco at home: simple, practical tips to make a smoother, creamier, well-balanced bowl
Is a tomato a fruit or vegetable? The straightforward, science-based answer that ends the debate
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
