Aprende con Sergio
Pescados con una buena guarnición de hortalizas.

Al punto y bien hecho
Como entrante estrella contra el calor, ¡cremas frescas y sabrosas!

Curso para gourmets
Las tartas de cerezas son de las mejores que puedes preparar y comer...

Aprende con Sergio
Caracolas, espirales... La pasta corta es la más versátil. Sácale partido con las mejores salsas.

Al punto y bien hecho
Así se reboza y se fríe bien el pescado y el marisco. ¡Toma nota!

Escuela de cocina
Aperitivos originales y sabrosos con brandada de bacalao..

Al punto y bien hecho
Sube el nivel de los asados de carne con la presentación.

Los básicos de Sergio
Acelgas al ajoarriero con bacalao.

Recetas para impresionar
Platos fáciles de cocina internacional con carne picada...

Al punto y bien hecho
Recetas tradicionales de carne con guarnición que valen de plato único.

Aprende con Sergio
Tartaletas, lasañas, tortitas... Entrantes ligeros con verduras.

Recetas para impresionar
Pasta para sorprender con salsas famosas y toque gourmet...

La cocina creativa
Sácale partido al pollo con estas recetas originales y fáciles.

Curso para gourmets
La base de la pizza no tiene por qué ser una masa. ¡Mira qué ideas!

Escuela de cocina
La pasta siempre triunfa, pero si está rellena gusta el doble..

Aprende con Sergio
Los mejores fideos, cortos, largos, finos o gruesos a la marinera.

Recetas para impresionar
Pucheros, ollas, cocidos... Llámalos como quieras pero hazlos. No hay un plato más reconfortante.

Escuela de cocina
Pechugas de pollo: así nunca te volverán a quedar secas..

Aprende con Sergio
Cremas de verduras dignas de abrir un menú de lujo.

Curso para gourmets
Hojaldre, una masa exquisita para hacer tartas saladas con carne, pescado y queso.

Cocina clásica
Postres para poner un broche de oro a las celebraciones...

Aprende con Sergio
Una buena carne estofada también sirve para sorprender.

La cocina creativa
El mejor menú navideño siempre empieza con un poco de marisco.

Recetas para impresionar
Guisos de pescado y marisco de alta cocina: zarzuela, suquet y marmitako..

Aprende con Sergio
Las recetas más fáciles y ricas con lentejas.

Curso para gourmets
Saca partido a las setas con estos ricos platos de otoño.

Recetas para impresionar
Tres ideas para sorprender con huevo, del primero al postre..

La cocina creativa
Ideas con pollo perfectas para el aperitivo.

Al punto y bien hecho
Empanadas sabrosas y crujientes con distintos rellenos y masas.

Recetas para impresionar
Tres entrantes riquísimos y muy fáciles para compartir..

Aprende con Sergio
Recetas para sacar partido a la carne de conejo.

Los básicos de Sergio
Guisos ligeros con albóndigas de ternera y cerdo, pollo y pescado.

Curso para gourmets
4 formas de preparar la pechuga de pollo para que quede superjugosa..

La cocina creativa
Con estas ensaladas de plato único podrás comer bien y rico.

Curso para gourmets
Pescados marinados muy fáciles, para comer sin encender el fuego.

Escuela de cocina
Carnes asadas que apenas dan trabajo y se pueden comer calientes o frías..

La cocina creativa
Revueltos, en tortilla, escalfados... Los huevos son la mejor opción para cenar.

Curso para gourmets
Cuánto juego dan los tomates cherri para hacer tartas y tartaletas.

Escuela de cocina
Salsas para convertir los cortes de carne más económicos en platos de primera...

Aprende con Sergio
Haz los mejores rollos de pollo y de pavo.

Curso para gourmets
Nuevas versiones de la ensaladilla para tomar fresquitas.

Escuela de cocina
Empanada, calzone, galette... Da igual el nombre si queda crujiente y jugosa.

- Aprende a hacer las salsas clásicas
- Dulces rellenos listos en 30 min
- Claves para comprar y cocinar atún y bonito
- Menús para depurarte y eliminar toxinas

- Los platos más difíciles, bien a la primera
- Tomate: cómo elegirlo y usarlo
- Tartas fáciles que se hacen sin horno
- Cómo cocinar bien en la sartén

- Pinchos gourmet de Sergio
- Haz que parezca recién hecho
- Los chefs te lo ponen muy fácil
- Haz helados como un profesional

- Pepe te enseña a cocinar una buena paella 
- Grandes platos con el marisco más popular
- Canapés que sorprenderán
- Sirve el postre como un milhojas

- Verduras: así van a gustar a todos el doble
- El alimento del mes: La mayonesa
- Platos para lucirte el fin de semana
- Samantha: cópiale sus postres

- Grandes clásicos vestidos de gala
- Tartas y pasteles de película
- Platos para invitar listos en 30 min
- Con estas recetas adelgazas sin esfuerzo

- Postres listos en 10, 15 y 20 minutos
- Un menú de f iesta para hacer con antelación
 -Jordi Cruz te enseña a bordar los platos de arroz
- Qué comer para ganar energía y vitalidad

- Este mes no me faltan
- Postres con masa, ¡qué ricos y ba ratos!
- Con patata, ¡platos espectaculares!
- Come genial y muy sano

- Ten la cena lista en un momento
- Recetas de lujo con huevos
- Lúcete con Samantha
- La dieta ideal según la edad

- Hecho la víspera ... ¡y parece reciente!
- Presenta como Samantha
- Invita con platos a muy buen precio
- Platos típicos: así los bordarás

- Ideas maestras para impresionar
- Platos de fiesta a precios asequibles
- Queda de cine con estas recetas
- Con chocolate ¡triunfas seguro!

- Tartas de Samantha
- Recetas caseras para prevenir catarros
- Descubre la cocina de siempre con Ana Duato
- Más fácil con Vicky


- Platos de diario que entran por los ojos
- ‘Curso rápido’ de cocina con setas
- Saca más partido a la olla exprés
- Berenjena

-  Los postres que elige Mariló
- Come bien con los consejos de Sergio
- Salud en el plato
- Organiza con Samantha

- Menús de sergio para triunfar.
- Da textura y sabor a tus cremas frías.
- Hoy, cena de bocata y todos tan contentos.
- Sorprende con Masterchef.

Nº 124

Nº 123

Nº 122

Nº 121

Nº 120

Nº 119

Nº 118

Nº 117

Nº 116

Nº 115

Nº 114

Nº 113

Nº 112

Nº 111

Octubre 2015

Septiembre 2015

La revista de referencia para los amantes de la cocina en la que cada mes encontrarás las recetas y los trucos de los cocineros más reconocidos. Una aliada perfecta para descubrir nuevos y deliciosos platos, sea cual sea tu nivel de cocina.

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Saber Cocinar Magazine - Nº 124

Saber Cocinar Magazine - Nº 124

In this issue

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