This week's menu includes salads, a light pasta dish, a savory pie, seasonal fruits and even ice cream. Asparagus pie, huancaína potatoes, 'gnudi' and roasted strawberries with cream and 'crumble': our weekly menu is like a breath of fresh air.
We are already enjoying spring to the fullest – except for those with allergies – and it is the time when we are craving increasingly fresher dishes in our meals. We teach you how to make ice cream at home in an easy way and without the need for machines: just your two little hands are enough. We give it a twist as a tribute to Peruvian cuisine, with a raw fish dish made with fresh, milk, crackers, chili and pancos. We also give you a taste of Thai fried eggs, a dish that is one of the most popular salads in Thailand, and a recipe for a fresh vegetable dress with a sweet and sour vinaigrette. The secret of the secret of David Chang's umami bomb is in the sauce.