In Miriam Garcia’s School Of Tapas series, it’s now time for a classic ingredient to appear. The Spanish Chorizo.
Tag: spanish food
In a remote corner of the big foodmarket in Copenhagen, there is always a cosy atmosphere and cooled glass of Gramona Cava available.
If you think a classic paella is too “fishy”, here’s a lovely and colorful vegetarian version.
With their furry chokes and sharp leafy edges, artichokes are well known as being a little tricky to prepare.
Nagalakshmi Viswanathan with her own personal take on the classic Spanish drink.
During the warm summer months, there is almost nothing better to cool down than a refreshing cold soup.
These Padron peppers literally melt in your mouth with a small amount of salty heat chasing a lingering pepper flavor.
With summer here, Jules Clancy doesn’t want to spend too much time in the kitchen. A quick salad does the trick.
Gilda Claudine Karasik experiences the culinary cultural tradition not of a nation, but of a family.
Anne Manson with one of the few Andalucian recipes that are influenced by the Moorish period.
It’s green fig season in sunny Andalucia. Locally they are known as Brevas – the green cousin of the black fig. They are totally divine and Anne Manson just can’t get enough of them.
Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages.
Need a really refreshing and delicious summer party beverage? Well sangria is just that.
Miriam Garcia let’s us in on the secrets to making perfect Spanish Easter Torrijas, the Iberian answer to French Toast.