'spanish' on Serious Eats

2 Non-Tomato Gazpachos to Beat the Heat

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

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

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

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

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