'Spain' on Serious Eats

Velvety Menorcan Fish Soup (Caldereta de Pescado) From 'Spain'

Jeff Koehler's fish soup from his new cookbook, Spain, is based on a classic dish from the island of Menorca. Traditionally prepared in a deep cazuela and enriched with saffron and the roe of spiny lobsters, this style of soup is fragrant and truly velvety. Spiny lobsters are hard to find outside of Spain and they have a sliver of a short season, so Koehler has shared instead a twist on the soup that can be eaten year-round, anywhere in the world. More

Velvety Menorcan Fish Soup (Caldereta de Pescado) From 'Spain'

Jeff Koehler's fish soup from his new cookbook, Spain, is based on a classic dish from the island of Menorca. Traditionally prepared in a deep cazuela and enriched with saffron and the roe of spiny lobsters, this style of soup is fragrant and truly velvety. Spiny lobsters are hard to find outside of Spain and they have a sliver of a short season, so Koehler has shared instead a twist on the soup that can be eaten year-round, anywhere in the world. More

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

My previous experience with empanadas consisted of individual hand-pies filled mostly with sweet ground beef and olives. But my perception of the savory pastries has totally shifted as of this week. Tucked into the tapas chapter of Jeff Koehler's new cookbook, Spain, is a recipe for a giant pie filled with slivers of paprika-marinated pork mixed with caramelized onions and peppers. More

Empanada with Marinated Pork and Roasted Red Peppers (Empanada de Lomo) From 'Spain'

My previous experience with empanadas consisted of individual hand-pies filled mostly with sweet ground beef and olives. But my perception of the savory pastries has totally shifted as of this week. Tucked into the tapas chapter of Jeff Koehler's new cookbook, Spain, is a recipe for a giant pie filled with slivers of paprika-marinated pork mixed with caramelized onions and peppers. More

Cook the Book: 'Spain' by Jeff Koehler

Despite the popularity of tapas restaurants and high-end Spanish cuisine in restaurants these days, I've had surprisingly few new Spanish cookbooks cross my path. Occasionally I will notice Spanish influence, or else find chapter headings for "[insert alternative cuisine here] tapas," but these nods towards the country are less than satisfying. So imagine my delight when my copy of Spain arrived in the mail. More

Chocoholic: A Chocolate Walking Tour of Barcelona

As difficult as it was during a recent trip to Barcelona to pull my salivating jaws away from the legs of Iberico jamon, boquerones, and practically free flowing olives, I couldn't pass up sampling a bit of what the city offered in terms of chocolate. So I did a little bit of research, grabbed a partner, and set about for a full on day of cacao. More

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