Recipes from Tapas

Tapas: A Taste of Spain in America by Jose Andres

Tapas are Spain’s gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit’s Chef of the Year, José is a new star in American cooking, as well as the nation’s leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he’s also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country’s kitchens.

Batch of deep-fried oval Spanish serrano ham and chicken fritters in a metal basket

Serrano Ham and Chicken Fritters

These irresistible croquettes, made with ham and chicken, are a favorite in Spanish tapas bars. A great hors d’oeuvre, after-school snack, or nibble.

  • Quick Glance
  • 1 H
  • 1 H
  • 0
Marinated Idiazábal cheese chunks, garlic, and rosemary on a glass plate

Marinated Idiazábal Cheese

Idiazábal, smoked Spainish cheese, is marinated in a rosemary-thyme-infused oil seasoned with garlic and black pepper. A simple snack or tapas.

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  • 10 M
  • 10 M
  • 0