Petitchef team / Patricia González - page 4
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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Pumpkins weren’t always part of Halloween: the strange legend that turned them into icons
How to prepare the fluffiest French brioche: step-by-step recipe for a perfect result
One bite of these homemade cookies and you’ll never crave the dry, packaged kind again
The reason your mushrooms are never restaurant-good? It’s probably one of these 4 little habits
Loud chewing and slurping? In these countries it’s not bad manners, it’s the sound of respect
9 autumn beverages that do not understand fashions and to which we always return when the cold weather arrives
Think microwaving a glass of water is harmless? One tiny mistake can turn it into a boiling hazard
Huevos rancheros: the emblematic and tasty mexican recipe
It tastes like heaven… but the key ingredient in this chocolate cake will leave you stunned
7 fall cakes made with seasonal ingredients that bring warmth, flavor, and comfort to every bite
Everyone thinks they know how to make potato salad... until they taste one that’s actually perfect
Most common mistakes when making meringue and how to avoid them for perfect peaks every time
How to make homemade peanut butter with just one ingredient (and the best recipes to use it)
14 smart tips for college students to save money on food without sacrificing taste or nutrition
Homemade mango jam with only 3 ingredients!
From tacos to enchiladas: 9 Tex-Mex recipes to prepare at home that everyone will love
Which minced meat to choose according to the dish you are going to cook (and get it right every time)
If your fying is too greasy, the problem may be the oil: here’s how to get it right
Homemade mango chutney: the sweet and sour indian condiment that goes with everything
Freezing figs made simple: the step-by-step guide to preserving them for year-round enjoyment
Our 6 favorite microwave desserts that are easy, fast, and full of flavor for instant sweet cravings
From Asia to the Mediterranean: 8 minced meat recipes to transport you without leaving home
