I'm going to let you in on a little secret: Sautéed clams are one of easiest and most rewarding quick meals that you can make. I think that lots of people are under the assumption that clams, mussels, and oysters... More

Whenever I see patatas bravas on the menu of a tapas place, I smile. My rudimentary knowledge of Spanish immediately translates this dish to "brave potatoes," and images of heroic, life-saving potatoes come to mind—handsome firefighting russets and dashing life... More

When I was complaining last week about wanting some kind of egg pie to slice up for dinner, this is exactly and precisely what I meant. Though I've written about a Spanish Tortilla on Serious Eats before, it was a... More

Caldo Verde is somewhat similar to a soup I made awhile back called Caldo Gallego. Both hail from similar parts of Europe and are decidedly inexpensive, peasants soups. Both feature dried chorizo prominently, which leaks its richly red oil into... More

Here in Estonia we're finally getting to see episodes of Jamie Oliver's Jamie at Home, the show which features him buzzing around his country house making delicious food and chatting about how fantastic everything in his garden tastes, showing off... More

The ingredients for this recipe were purchased at Despaña in Manhattan, which you can read about on Serious Eats: New York.... More

Named for the mainland coast of the old Spanish empire along the Caribbean, the Spanish Main brings together an ingredient from the old country: Licor 43, a Spanish liqueur flavored with a number of botanicals, most prominently vanilla, with two from the New World--a rich dark rum from Guatamala, and a smooth bolt of black coffee or espresso. More

Halfway through making this Galician soup, I started to have second thoughts. The recipe came from Spain...on the Road Again, the Gwyneth Paltrow, Mario Batali, Mark Bittman, and Claudia Bassols public television show where they drive around Spain in Mercedes... More