About Jeff Koehler

Jeff Koehler

Jeff Koehler is a food journalist and photographer whose work has appeared in the Washington Post, Los Angeles Times, Saveur, Food & Wine, and Gourmet, among others. He's also the author of nearly half a dozen cookbooks, including his most recent title, Spain. A Seattle native, Koehler spent four years traveling in Africa and Asia before completing post-graduate work at King's College in London. In 1996, he moved to Barcelona, where he has been living, cooking, and eating since.

Tomato-Rubbed Bread | Pa Amb Tomàquet

Bread rubbed with tomato, drizzled with olive oil, and sprinkled with sea salt. Pa amb tomàquet. Also known as yum.

  • Quick Glance
  • 10 M
  • 15 M
  • 8

Clams and Rice Served in the Shell

This Croatian specialty is simply clams and rice tossed with olives and spooned into empty clam shells. Ta-da!

  • Quick Glance
  • 30 M
  • 30 M
  • 0
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