Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.
These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.
A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.
Calamari a la plancha is squid cooked over a very hot plate–in this case, cast iron skillets. This calamari recipes takes all of 20 minutes to make.
These goat cheese quesadillas are gooey with cheese, tapanade, and grilled radicchio. A simple recipe for a quick dinner.
These stuffed potato shells, or stuffed potato patties, are filled with savory-spicy Indian ingredients are served with three flavor-packed sauces.
Piquillo peppers from Spain are stuffed with ground beef for a simple tapas. They can be coated in egg and flour then deep fried for an elegant take.
This is the perfect summer tart recipe. It showcases ripe heirloom tomatoes, fresh corn, and basil, and the tangy goat cheese pulls it all together.
This twist on the classic Indian naan bread recipe is filled with mint, cilantro, ginger, and cashews and then grilled to perfection. A smoky herb bread.
Sopes are traditional Mexican appetizers made from the same dough used for tortillas. Shaped into small boats, they’re filled with meat, cheese, or salsa.
Fresh cod fillet and corn star in these cakes, filled also with potato, bacon, and red pepper. Served with a green salad, this recipe is a perfect lunch.
An authentic rendering of fish tacos, So Cal-style, this recipe grills red snapper to perfection, stuffs it in soft corn tortillas, and blings it up with cilantro and and a squeeze of lime.
Serrano chiles, cilantro, and tomatillos increase the flavor profile of these crab cakes and make them entirely Mexican. A great summer crab recipe.
Pizza, pizza. Here it’s topped with mushrooms, pepperoni, and fresh mozzarella cheese then tossed on the grill—yes, the grill— until crisp.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail