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 Recipe

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
  • 6
Clams and Rice Served in the Shell Recipe

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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