Spanish

Making fresh homemade Spanish sausage is completely doable at home and it's easier than you may think.

What did our discerning testers say about this recipe? "Wildy satisfying." "Zesty." "Quick and tasty." "A marriage made in heaven." "A stunning nosh." And they should know.

Easy, authentic, and awesome any time of day, whether accompanied by steaming hot coffee in the morning or cold cerveza any (other) time of day. One of our recipes folks rave about most.

This Spanish custard, called crema, is rich, creamy, and simple to make. The custard is made with milk, so it's lighter. Serve the crema warm.

When prepared simply yet perfectly as here, this classic side dish will leave a lingering memory of just how lovely something healthy can be.

We've been wobbly in the knees for these sweet and shatteringly crisp little Spanish olive oil tortas. And now that we know how to make them at home, we can't decide if that's a good thing or not...

Folks are literally receiving high fives from people at the table for these braised beans. Yes, high fives. For braised beans. THAT'S how damn good they are.

Bury a whole snapper in a heap of wet salt. Shove it in the oven. Then forget about it. Your reward for so little effort? The sweetest, most tender fish you'll ever experience.

Crisp white wine, Cointreau, plenty of citrus, and sparkling water collide in this sipper that you can succumb to without regretting in the morning.

A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.

Mushrooms in garlic and sherry sauce make a versatile and satisfying appetizer. Serve with crusty bread.

We wish someone had told us a heck of a lot sooner about this uncommon bread salad, which embellishes the usual ingredient suspects with figs and walnuts.

A Catalan dish consisting of a Moroccan-inspired marinade, a spoon-licking-good Spanish pepper sauce, and a cooling Middle Eastern cucumber-yogurt salad. Our sorta fusion food.

Sofregit is the Catalan version of the classic sofrito that is the foundation of many, many authentic Spanish dishes. Here's how to make it.

The unofficial Spanish summer sipper, tinto de verano is just as much a classic as sangria. But this one the Spanish keep all to themselves. One sip and you'll understand why.

Made from just three ingredients, this classic flan is ridiculously easy to toss together. A tangy, rich, creamy coda to a luxe dinner or a simple brunch.

Chorizo eggs Benedict. It's essentially eggs and Hollandaise and chorizo and it tastes like a superlative Spanish homage to a breakfast classic.

Knowing how to make chorizo is an essential life skill all of us should learn and practice often. Or that's what we think. This recipe falls smack in between the Mexican and Spanish styles.

It's no longer difficult to find a decent loaf of proper rye bread. This homemade beauty is surprisingly easy to make, milder than most, and doesn't require any yeast.

This flor de Jerez recipe is tart and complex and only slightly intoxicating. Just the qualities we seek in a cocktail we'd love to sip forever.