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