Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).
Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.
This beauty of a biscotti may seem a descendant of sorts from fruitcake, though it boasts a heck of a lot more allure than its stodgy ancestor.
These little cabbages just don’t seem like their usual selves, not when thinly sliced and sautéed like they are here.
These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.
It’s easy to knock back bowls of this by the handful, so best be aware of your surroundings at all times.
Perfect for a hot summer day, white Spanish gazpacho has the mellow flavor of almonds. Garnish with grapes or try gooseberries for a sweet, tart flavor.
Making nettle-pecan pesto can be tricky, mostly because nettles tend to bite back. But handle it the way we tell you and you’ll have no regrets.
This is one of those recipes that oughtta come with the kitchen equivalent of an “Explicit Lyrics” label. Wowsa this torte is wicked!
A cream cheese-pecan mousse is spread on a sponge cake and the whole thing is rolled up, jelly roll style, called a roulade, for an impressive dessert.