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Entries tagged with 'Spanish'

2 Non-Tomato Gazpachos to Beat the Heat

Lauren Rothman 1 comment

Tomato gazpacho (A.K.A. liquid salad) is famous the world over, but it's not the only kind. Here, we explore two non-tomato versions, one a traditional white gazpacho with almonds, bread, and garlic, the other a decidedly inauthentic version made with cantaloupe and garnished with oven-crisped prosciutto. More

Cantaloupe Gazpacho With Crispy Prosciutto

Serious Eats Lauren Rothman Post a comment

Sweet ripe melon is a perfect candidate for the gazpacho treatment, yielding a coral-colored, subtly fruity chilled soup. More

White Gazpacho With Grapes

Serious Eats Lauren Rothman Post a comment

Almonds, garlic, and plenty of olive oil join together to create this rich, silky soup that is traditionally garnished with sweet green grapes. More

Deviled Eggs With Crispy Chorizo, Chorizo Oil, and Smoked Paprika

Serious Eats J. Kenji López-Alt Post a comment

Deviled eggs flavored with crisp fried Spanish chorizo and sherry vinegar, drizzled with bright red chorizo oil and smoked Spanish paprika. More

Meet Bodeguita Romero's Pringa, the Bite-Size Porky Sandwich of Southern Spain

A Sandwich a Day Max Falkowitz 2 comments

For the uninitiated traveler, finding the best of what Spain's tapas bars have to offer takes some doing. Not so at Seville's popular Bodeguita Romero, where everyone knows you get the pringa. More

The Food Lab Lite: The Best Spanish-Style Garlic Shrimp (Gambas al Ajillo)

The Food Lab J. Kenji López-Alt 29 comments

When Spanish-style garlic shrimp is done perfectly, when the shrimp are juicy and tender with a crunchy pop, when the oil sings with a chorus of layered garlic flavors, it can be transcendent. That's what we're after today. More

Spanish-Style Garlic Shrimp (Gambas al Ajillo)

Serious Eats J. Kenji López-Alt 11 comments

Juicy, tender shrimp packed with layered garlic flavor and plenty of olive oil makes the perfect Spanish-style snack. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Cook the Book Kate Williams 4 comments

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Shellfish Paella (Paella de Marisco) From 'Spain'

Serious Eats Kate Williams 1 comment

Jeff Koehler wrote the cookbook on paella. Literally. So I was keen to try out the paella recipes in his new cookbook, Spain. His shellfish paella is based on a recipe from his mother-in-law, who has been making this particular pan of rice every weekend for close to 50 years; for a paella newbie like myself, it seemed like a well-tested place to start. More

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Cook the Book Kate Williams Post a comment

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives. More

Salt Cod, Orange, and Olive Salad (Remojón de Naranja) From 'Spain'

Serious Eats Kate Williams Post a comment

Salt cod makes several appearances in Jeff Koehler's new cookbook, Spain. Some recipes use it for seasoning rather than a centerpiece, while others offer it on a plate with little more than olive oil. I wanted to strike a balance between the two, and chose to prepare a simple salad of salt cod, orange, and black olives. More

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

Cook the Book Kate Williams 3 comments

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'

Serious Eats Kate Williams 3 comments

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

Chicken Croquettes (Croquetas de Pollo) From 'Spain'

Cook the Book Kate Williams Post a comment

Miniature fried savory patties are some of my favorite small bites. I'm most familiar with hearty arancini and fluffy salt cod fritters, but I'll eat just about anything bite-sized that's served hot from the fryer. And based on the description in Jeff Koehler's new cookbook, Spain, Spanish croquettes offer something a little different. More

Chicken Croquettes (Croquetas de Pollo) From 'Spain'

Serious Eats Kate Williams 2 comments

Miniature fried savory patties are some of my favorite small bites. I'm most familiar with hearty arancini and fluffy salt cod fritters, but I'll eat just about anything bite-sized that's served hot from the fryer. And based on the description in Jeff Koehler's new cookbook, Spain, Spanish croquettes offer something a little different. More

Cook the Book: 'Spain' by Jeff Koehler

Cook the Book Kate Williams Closed

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

El Quinto Pino Gets a New Menu and Finally a Place to Sit Down

New York Max Falkowitz Post a comment

A few months ago, Chelsea tapas bar El Quinto Pino annexed a dining room next door to its 400 square foot bar. For the first time in its history, cooks didn't need to step outside to reach the walk-in fridge. And the extra space, a whole lot bigger than the original bar, allowed for real tables and chairs and, glory be!, a chance to sit down for a proper meal. Oh, and did I mention they take reservations? More

A Hundred Bite-Sized Spanish Sandwiches at 100 Montaditos

New York Krista Garcia 4 comments

From a distance, the tiled mosaic sign announcing 100 Montaditos in a vaguely Basque font and diners standing around the marble-topped bar could almost fool a passerby into thinking this isn't a typical West Village watering hole. The cheap eats Spanish chain couldn't have picked a better location for its recent New York City debut. More

Watch Ken Oringer and Jamie Bissonette Make Rabbit and Snail Paella at Toro

New York J. Kenji López-Alt 2 comments

Ken Oringer's five Boston area restaurants—including the flagship Clio in the Eliot Hotel, sashimi bar Uni, pizza and salumi bar Coppa, taqueria La Verded, and the original Toro in Boston's South End—are still key players in the Boston scene, but the new branch of Toro recently opened in Chelsea is his first move in New York. Here's a look at how their paella, a large-format dish in several variations, is made. More

Quince Paste (Membrillo)

Serious Eats Joshua Bousel Post a comment

Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only require a few ingredients. More

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