This bird borrows its Peruvian accent from its amazing technicolor dreamcoat of paprika, cumin, and garlic.
Those requisite olives that you plonk on the coffee table before company comes just got more respectable but no more troublesome.
Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
For his 50th (gulp!) birthday, David visited some of Barcelona’s best restaurants, including Comerç 24, Fishhh!, Taktika Berri, Els Pescadors, Restaurant Moo, and Fragata.
The unofficial Spanish summer sipper. Just as much a classic as that other wine-based libation from Spain, Tinto de Verano is the cocktail the Spanish keep all to themselves.
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.
David recounts the misery of a lunatic cab driver, a broken down train, a snarky airline rep, and the joy of traveling coach on his way to Barcelona.
A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.
The official Spanish summer sipper. And, for those who don’t care for sodden, wimped-out fruit mush, a nifty little party trick at no extra charge.
To his surprise, and horror, some of the best salt cod fritters David Leite ever ate weren’t Portuguese, but Spanish. Light, crunchy, and perfectly balanced.
This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk and cream, so it’s lighter. Serve the crema warm.
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.
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