Technicolor Kitchen - English version

I was never a pie/tart maker (one look at the blog index can confirm that), but I do love pies and tarts: I just don’t have much time for ...

Classics don’t become classics for nothing: there must be something special, different, unusual about them to be considered as such; I’m p...

I believe that most of you reading me now like cooking and baking, just as I do. But we are all caught up in busy days and tight schedules, ...

I told you the other day that desserts are my favorite part of a meal – indeed, they are. But the savory recipes on the DH magazine are im...

Donna Hay again. Bear with me, please. :) This salad was published on her magazine #29, in 2006, and it was part of an article in which ...

Before I start with the salad, I’d like to ask you guys something... Have you ever purchased something on King Arthur Flour.com ? If you h...

I’m always interested in new ways of cooking pasta. Don’t get me wrong, I absolutely love fresh tomato sauce (I only use homemade) but pa...

Another recipe by Donna Hay – from her magazine , issue #35, to be more specific. I’m a huge fan of hers and those of you who have been ...

One of the bad things about living in São Paulo is the huge traffic jams I have to face every single day; it takes me forever to get to wo...

An important Brazilian magazine launched a special edition with chefs’ profiles and recipes – Joao bought it for me. I made a recipe from th...