The sweet tang of cider perfectly complements the heat of chorizo. Here, I’ve added two other Asturian (from northern Spain) specialties—clams and white beans—for a quick braise that’s wonderfully nuanced…
A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…
Finely chopped tomatoes, bell peppers, and garlic bathed in oil and sherry vinegar call to mind the flavors of the summery Spanish soup. This no-cook sauce brightens up seared fish…
When the weather turns cool, add a little heat to your weeknight meal. In this dish, chorizo, a spicy Spanish sausage, combines with chicken, chickpeas, tomatoes, and garlic to make…
This recipe makes more flavored butter than you’ll need; freeze the rest for another steak. Chorizo is a spicy, cured sausage often used in Spanish cooking. Be sure to buy…
This frittata can be a do-ahead hors d'oeuvre (cut it into small squares and serve at room temperature) or a satisfying supper.
Hearty and thick from chopped tomatoes, herbs, and roasted peppers (but not a speck of bread), this soup uses lemon juice instead of the traditional vinegar. It’s almost as thick…
Pale green, with a satisfyingly nubby texture, this version of gazpacho looks lovely when garnished with red grape halves, green or purple basil, diced cucumber, and an ice cube or two.
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