🥣 Cook
Guided recipes, contributed by family and friends or adapted from other cooks.
Masa mare
Make your own sourdough starter from scratch with just flour, water and a week of patience — then keep it alive with Gerard's fridge feeding routine between bakes.
by Gerard Casas
Pan de payés
Catalan-style rustic country bread with a crackling crust and an open crumb — an overnight recipe from Gerard's family kitchen: 6.5 cups of bread flour, cold water, 3 teaspoons of salt and a generous glug of olive oil. Makes two big loaves.
by Gerard Casas
Caesar Salad Dressing
Rich, creamy homemade Caesar dressing — the classic mayonnaise version (no raw eggs), plus a lighter Greek-yogurt variant adapted from Eat the Gains. Toss with romaine, croutons and plenty of Parmesan.
by Jenn Segal
Spicy Chili Oil Wontons
Homemade wontons boiled and tossed in a sizzling chili oil sauce.
by Piya
Hummus
Creamy homemade hummus from canned chickpeas, with a baking-soda boil for the silkiest texture. No peeling or overnight soak needed.
by Cookie and Kate
Parmesan Broth
Water simmered with a Parmesan rind, the mushroom trimmings saved from the risotto and a few aromatics. A pressure cooker stocks it in half an hour. The base is water; a pre-made chicken or veggie broth is just an optional shortcut to add flavor faster.
by Gerard
Risotto
Creamy mushroom risotto with portobello and shiitake sautéed to a noisette point, loosened with a Parmesan broth. Made in a wok on the stove; the broth is a separate recipe that also makes a fine base.
by Gerard
Garbanzo Bowl
No-cook chickpea bowl: classic garbanzos con atún, or the croutons-and-tomato lunch bowl. Ready in five minutes.
by Gerard
Baleadas
Honduran folded flour tortillas with refried beans, sour cream and scrambled egg or minced chicken. Quick weeknight dinner with Laura.
by Laura
Honey Harissa Chicken with Crispy Chickpeas
Air-fried chicken thighs in a honey harissa rub over crispy chickpeas, finished with lemon. One air fryer basket, ready in 25 minutes.
by Gerard
Mashed Potatoes
Rich and creamy homemade mashed potatoes, always a crowd favorite.
by Gerard
Salmon Rice Bowl
Marinated, air-fried salmon over frozen brown rice with avocado, cucumber, cherry tomatoes and lettuce, topped with mayo and chilli crunch.
by Gerard
Egg Allioli
The easy egg allioli: garlic, egg and olive oil emulsified with the immersion blender.
by Gerard
Fideus exprés
Ada Parellada's express noodles: angel hair noodles toasted in olive oil, cooked in fish stock with squid in American sauce and clams, topped with stuffed squid and allioli.
by Ada Parellada
Lentils
Lentils with chorizo and sausage, sautéed with onion, garlic, potato and carrot, then cooked in the rice cooker.
by Gerard
Sofrito
The base of the paella: onion slowly fried in olive oil with a seasoned tomato sauce, reduced until intense red.
by Gerard
Mussels
Quick, easy and cheap: mussels steamed with garlic, bay leaf and lemon, ready in minutes.
by Gerard
Paella
Recipe from my mom: chicken wings, squid and mussels over a sofrito with short-grain rice.
by Gerard
Tiger Nut Horchata (Orxata de Xufa)
Fresh, creamy Valencian-style tiger nut horchata, sweetened with a touch of brown sugar and strained through a coffee filter. Best served ice-cold.
by Arnau
Salsa Verde
Fresh Mexican tomatillo salsa, spicy and thick, perfect for tacos and quesadillas.
by Gerard
Swordfish in Orange Juice
Italian classic: pan-fried swordfish in a sweet-sour orange and lemon sauce.
by Gerard
Fartóns
Long, cigar-shaped sweet bread traditional of the region of Valencia, typically served with the tiger nut drink called horchata de chufa.
by Gerard
Gazpacho
Andalusian cold soup. Best served well chilled.
by Gerard