Few things say spring like the brilliant green of a fava bean. Here, a little help on how to harness these harbingers of warm weather.
Octopus with paprika, AKA pulpo a la Gallega, is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that. See for yourself.
Migas is at its heart leftover bread mixed with pork—chorizo and pork belly—garlic, paprika, and drippings. A Spanish staple, they’re a perfect quick bite.
Simple, simple, simple. Salami, Manchego, and chewy, crusty country bread.
Sorta makes you wonder how you got this far in life without thinking to try this, eh?
Roasting these rotund little roots turns them docile as anything dug out of the ground can be.
A riff on that old standby of a bunch of radishes, a crock of butter, and a pinch of salt, this nifty little number comes together easily and impressively.
The devil’s in the details when it comes to this longstanding crowd pleaser. This recipe’s got them all covered, and then some. Um, pass the eggs, please.
These quick pickles–uh, quickles?–aren’t at all like the ones your grandma put up each year. They’re even better.
Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.
These wee cheese puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.
There’s never been a better Super Bowl duo than chips and dip. Find out just how they came to be paired up and discover a seven-minute homemade chip wonder.
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