'tapas' on Serious Eats

Anchovy, Red Pepper, and Manchego Pintxos

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Patatas Bravas

Patatas Bravas are to tapas bars what chicken wings are to sports bars. Every single one has got them, but other than a few basic similarities, they can vary wildly from spot to spot. Though many feature a spicy, dark red sauce, my favorite version consists of crisply fried cubes of potatoes served with a garlic-laden allioli with a dusting of hot smoked paprika taking the bravas sauce's place. More

Ham Croquettes

The following recipe is from the May 26 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The croquetas de jamón served at tapas bars have always been among my favorite small plates.... More

Cook the Book: Vegetable Tortilla

A small note accompanying this recipe for Vegetable Tortilla from The Book of Tapas by Simone and Inés Ortega advises the cook to serve leftovers cold with a little mayonnaise spread on top. Maybe I've got it backwards but when I started making this tortilla, I was envisioning that exact preparation. In fact, I intentionally made the tortilla a few hours before I planned on eating it so it would have time to cool. More

Cook the Book: Patatas Bravas

I thought I'd begin our week of tapas from The Book of Tapas by Simone and Inés Ortega with one of the most well-known and loved tapas dishes around, Patatas Bravas. Preparation of patatas bravas varies widely—some versions are fried while other are boiled, sauces are tomato or vinegar-based, and sometimes the patatas are topped with chorizo, chicken, or fish. A garlicky aioli usually finds its way into the mix, either on the side or drizzled on top. More

Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each

Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking. More

Cook the Book: White Asparagus Salad

Today's Cook the Book recipe, excerpted from Wine Bar Food, calls for—gasp!—jarred asparagus. While that may seem strange given the current abundance of fresh spring produce, hear me out: these aren't any old canned vegetables. Jarred white asparagus is a... More

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