Mery García, cook: "The richest béchamel for croquettes is made with two sheets of gelatin, a tablespoon of flour and a glass of milk" Food
David, cook: "The most elegant deviled eggs do not contain tuna or mayonnaise, but rather 70 g of cheese and a handful of walnuts" Food
My map of favorite cafes in Madrid: the most special corners of the capital that I always return to Food
Carlos Maldonado, chef: “Canned cockles do not improve with lemon. They are tastier if we mix their juice with cilantro, garlic powder, cumin and salt” Food
Martín Berasategui, chef: "If you mix sardines with oil, some cheese, parsley leaves, crush them and add oil, you will hallucinate." Food
Mario Sánchez, food technologist: “Eating the potato omelet very undercooked is like taking a salmonella foam bath” Food
Dani García, chef, on the best recipe for clams a la marinara: “Do not use fumet or broth, only what is inside the clam. You don't need more” Food
Encarna, grandmother cook, on her best stewed chicken recipe: “Once the potatoes are fried, I add them with the chicken” Food
Jordi Roca, chef: "The trick for good rice is to cook it for 2 minutes and then lower it to medium heat." Food
