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Home | Recipes | Cuisine | Spanish | Page 2
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.
1 hr 50 mins
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.
A creamy, milky, not egregiously sweet, altogether lovely argument for sticking with a classic—in this case, a Spanish classic.
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.
The Martinez cocktail is a classic mix of gin, sweet vermouth, maraschino liqueur, and bitters that creates a perfectly balanced and smoooooooooooooth sip.
Mushrooms in garlic and sherry sauce make a versatile and satisfying appetizer. Serve with crusty bread.
Perhaps the easiest gazpacho recipe ever, this Spanish classic will have you swearing off takeout all summer long.
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.
4 hrs 40 mins
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.
2 hrs 10 mins
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.
This seafood and chorizo stew is simply clams, mussels, shrimp, chorizo, potatoes, lemon, and saffron that come together, curiously, in a roasting pan rather than a stockpot. Hands-off and comes together in less than an hour.
For his 50th (gulp!) birthday, David visited some of the best Barcelona restaurants, including Comerç 24, Fishhh!, Taktika Berri, Els Pescadors, Restaurant Moo, and Fragata.
Roasted asparagus with Romesco is one of spring and summer's greatest and easiest pleasures. Go on. See for yourself.
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.