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The chef and social worker Andrés Torres stars in the first episode in 2024 of the podcast Stay to eat. With him we talked about the work of Global Humanitaria, the NGO he founded 30 years ago and in which today 600 people work in projects spread across different parts of the planet.
This chef who applies in his restaurant Casa Nova, in Penedès, the sustainability practices that he learns on his travels from those who have less, reflects on poverty, on the sexual abuse of minors, on the importance of small fees to finance projects social or about its relationship with fear and suffering.
- Ines Rosales. Crispy and flaky, this symbol of Sevillian pastry, the Inés Rosales oil and anise cakes, has its origin in the use, since they were cooked with the residual heat of the bread ovens. Today they are still more relevant than ever, and even inspire some of the most creative chefs on the planet. In this report, Rosa Molinero reveals all her secrets.
- There is nothing strict about sauces. This is how Toni Massanés titles an opinion article in which he praises the charm of classic sauces and their various reinterpretations, such as those encouraged to try in the kitchen by chef Romain Fornell's new book, an appetizing and very useful recipe book: " Salsa", which has just been published by Planeta Gastro.
- Very sustainable changes. Where we are going to shop or what foods occupy our pantry are crucial decisions if we want to try to be sustainable in the kitchen. In this report Hada Macià reviews six changes that we can apply now to get closer to that much-needed goal.
- Two Chopsticks. This 2024 marks 15 years since the former head chef of El Bulli, Albert Raurich, opened the Barcelona restaurant Dos Palillos. To celebrate, he has prepared a magnificent retrospective menu that will change over the next 12 months, adapting to the seasonality of the products.
- Cod porrusalda. Typical of Basque gastronomy, porrusalda, also called purrusalda, is an exquisite and light spoon dish ideal for the coldest days of winter. Ana Casanova explains to us here how to do it, step by step. Cheer up.
