Відео

I wish you would change the name of your site to Christina Cushing.

I love this lady!

Too much talk!!! I rather give the recipe tell how to make it little talk and that’s it. Too much talk

OK, I made it. O M G You weren’t kidding - this is perfection… not too sweet, the ideal ratio of custard to pastry. THANK YOU for sharing this recipe with all the tips (sprinkling a little water on top before baking was an amazing suggestion!!) 💕🙋🏻‍♂️🇬🇷💕

I would love the recipe for your cho. Brownies so we can try

They look yummy but what is the receipt

Too much talking

Excellent!!!

In our country.( Indo) many plant this nutmeg.. we have more big nutmeg than you have

Do you that you can add nut 🥜 and biscuits into your chocolate 🍫

Hola mi amiga Christine. Espero que esto te encuentre bien.🩵 You did have a good point about me making a paella video. I lived in Madrid for 9 years and in Porte de Sagunt a little over a year but I'm actually a jeweler and I'm not interested in shooting video. It does seem like it could be a bit tedious, but I am a Foodie and spent way too much time in the wine regions of Spain. I believe I ate every tapa ever created and then I also over indulged in culinary tours. At some point I had to snap out of it and get back to my job but it was a magnificent experience - one I'll never forget. I am not bragging but $ is not an issue for me , suppose I grew up quite spoiled but I did apprentice as a bench jeweler as a teen, then moved into appraisals and now I design. But this never interested me the way food did. The thing about paella is it has become a universal dish (like your mom's lasagna or your grandma's beef stew - everyones' is different), and just about anything is and really always has been allowed. There was a time when all they had was rabbit and snails and garden scraps, but the world is smaller now and we need to be more open and share that attitude with others, especially when one occupies a world platform like YT. I wish you had said, "Some supposed purists say chorizo is not allowed, but please my friends take the liberty of making it your own with whatever ingredients you love, because that's what the rest of the world does anyway!" 🥰 And maybe it's ok to dish out rules if you know them and follow them but no one knows everything, obviously y nadie es perfecto. Please do not be upset because YT is an open forum platform where thoughts and questions might be welcomed. There might be the occasional time someone disagrees with what is said - not all the responses will be a thumbs up. That's not realistic and probably not too healthy. You're a very intelligent woman and it appears you've gone head first into your career and good for you for following your heart.There is some idiom that says, "It's not all rainbows and sunshine or butterflies or unicorns or was it lollipops??? No todo es sol y arcoiris. Que te vaya bien y puede haber muchos platos de paella en su future🌈Con amor, Lapis

I am in the town of Rethymno on Crete. There is a 91 year old gentleman here who sells hand made phyllo from his shop in the old town. I am going to use his pastry for this dessert. Will report back with reviews from my Greek friends.

I can not find the printable recipe, help

❤❤❤❤❤❤Very nice, please visit my cooking channel, translated in the description box into English, thank you

Looks absolutely delicious

Hi Christine that burger looks absolutely delicious ❤❤❤❤I'm going to make it tomorrow for dinner

The mortadella with pistachios has always been a family favorite. This looks excellent Christine!

I made these today! Love this recipe, simple. I heated up the crepe pan before I added the melted butter and it was good to go . Your video was exemplary, thank you

If you looked into things a bit more you would realize the saffron should have been bloomed with the stock for at least 30 minutes - you don't just sprinkle in the threads, and you used peas😱 - only green beans or butter beans are "allowed!" That's a definite no-no in paella land (according to those who know, of which I believe you classify yourself by stating chorizo should never be used. Then you fried the seafood first off - never seen that! So I guess you can do what you want but then tell others what not to do.🤥 That kind of attitude is a bit ego-driven if you really think about it. I am just so sick of Paella Snobs pretending to know it all when it's clear they don't. I lived in Madrid for 9 years and then in Platja de Pucol for 3 more years (it is in Valencia right on the Mediterranean coast) and just a little surprise...there are thousands of Valencians who put Spanish chorizo in their Paella! And the Americans love it too!😵‍💫 Please try to come down to earth a bit, especially if you are going to be broadcasting around the world. No one likes and arrogant show off! Sorry but you brought this upon yourself😔😳Haz lo que digo, no lo qe hago (Do as I say, not as I do.) Have a nice day💛

Oh, my god, as always, Christine --- I wish it were from your hands to my mouth! You have impeccable taste and I love that you marry this elegance with the charm of a greedy warmth!! ♥🥰🇬🇷

Aaaahh, Christine, you're such a joy! And everything you make is so dammed droolingly good! Thank you! ♥ 🥰🇬🇷

SUPER❤❤❤❤

Thanks for sharing this. Would you happen to have a chocolate babka recipe? Thank you.

Wow, this looks great! I just put my roast in the oven and can't wait to see how it turns out!

Why isn’t she telling us how to make the sheets as in what’s the first setting then the second third etc

This sandwich looks absolutely amazing Christine! I don’t know who is trying to swipe it from you at the end… But they have all my support! I have to tell you… If I were there, I would’ve been swiping it from you too! It looks yummy!Lol 😂

Hi lovely CC! I love Italian cuisine and your foods too. When we put this two together, the result is something incredible delicious like this. Thanks for sharing!😊❤

I lived in Greece for 13 years, the food was simple, delicious & nutritious.

Christine, Thank you for giving your viewers so many options for food. Healthy food is a healthy life. Edward

Who knew Tina Fey was also an awesome chef!

You still have that other half!

You never can go wrong with a paella. Next time try lobster paella. You’re gonna love it!!!

I just love watching your videos! You are so clean, and it’s a pleasure to see your cooking style. And you are so enthusiastic when you taste anything. That dough looks outrageous!

Hey there, followed your Easter bread recipe for the third year in a row! Got compliments on it too!🎉thank you 😊

That looks outstanding. Mortadella is the king of the deli.

Cant wait to try this!

WOW!! I've never been so enticed to make a recipe. 😋😋😋 Thanks Christine 🙏🏻

Lordy! This looks delicious!

Delish!!! Wonderful, thanks , 👌🏻

Wow, I’ve never seen this before! Looks amazing!

I was exposed to Morta’ from Bon Ap- loved it- I wondered if the Boars Head was the good stuff. Oh never mind- my Krogers stop carrying it. Such is life in Hicksville USA. Yummy sammy!

8:07 😋 In un’ottima Paninoteca in Emilia-Romagna o in Toscana, trovi queste focacce con la mortadella, questi “panini speciali”, che sono veramente qualcosa di straordinario, una vera delizia ! Credo che chi assaggia queste cose non entra mai più in un McDonald’s (a parte forse qualche americano che ormai ha già il palato rovinato da certe cose 😉) Ciao Christine ! Un saluto dall’Italia ! 👋🤗🇮🇹

That is just beautiful. The colors are lovely and I love mortadella.

Wow wow wow!!!!

Burata & mortadella in a pizza, I must be dreaming paninonoooo

Mortadella Pizza ? .. I had my speech ready ! lol You did it again. I can't wait to make it.

There you are again, you angel, up at bat and knocking out another homer...... Well, ya............

On the "What currency was used in 16th century Italy, specifically Bologna?" question, ChatGPT says: "In the 16th century, the primary currency in Bologna and other parts of Italy was the lira. The lira was a silver coin that had been used since the Carolingian period and became widespread across various Italian city-states. Bologna, like many other regions, had its own local variations of the lira. In addition to the lira, other coins were also in circulation, such as the ducat and the florin. The ducat, originally from Venice, and the florin, from Florence, were widely accepted due to their stable value and were used for larger transactions and international trade. Smaller transactions might have involved other minor coins like the grosso and the bolognino. Each city-state often had its own minting practices, leading to a variety of coins in circulation, but the lira remained a standard unit of account across much of Italy during this period." Also, that looks amazing. mmmm

I need to learn to watch your videos during the day because now I'm going to bed drooling craving that food art that you created. It was mesmerizing watching you stretch and form that dough!

perfectly done! good job! delicioso! 🌟