HeyJaredJosé Pizarro
- Indexed articles, last 90 days
- 3
- Latest publication
- Sep 8, 2026
- Outlet visibility, for Aol
- Top 10K sites
- Earliest in this view
- Jul 21, 2026
Latest articles
José Pizarro’s recipe for grilled sardines with blackberry escabeche - AOL (opens the original)
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One of my favourite summer memories is making collares de moras as a child in Extremadura, which involved threading wild blackberries on to a piece of straw to make little necklaces. We’d always eat some too, of course, as well as wearing them, and we’d always come home with stained hands and big smiles. At the time, I never imagined that one day I’d be cooking sardines and pairing them with those same wild berries, but that’s the magic of food. The ingredients that filled my childhood with such
José Pizarro’s recipe for peach and moscatel granita - AOL (opens the original)
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For me, the best desserts are often the simplest. In Spain, we often finish a meal with something light, something that refreshes rather than fills you up. This is exactly that. It has a lovely texture that sits somewhere between a drink and something you eat, and is perfect at the end of a long meal. It feels relaxed but still special, the kind of thing you enjoy on a warm day, when all you want is something fresh and uplifting. Prep 5 min Cook 40 min, plus chillingFreeze 3 hr+ Serves 6 500ml m
José Pizarro’s recipe for tomato and bread salad with boquerones - AOL (opens the original)
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In Spain, some of our most loved dishes come from making something special out of very little. This salad is exactly that kind of food: it’s about using what is already in the house and turning it into something generous and full-flavoured. I have always loved how these dishes bring people together, because they’re designed to be placed in the middle of the table for everyone to share. They remind me of long, relaxed lunches that slowly turn into the afternoon and evening, and where conversation
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Top 10K sites
For Aol, the outlet · Measured Aug 1, 2026
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