Savory with sweet mini red peppers, this foolproof tortilla Española recipe will be your new favorite brunch, breakfast, or dish. This is not your mama’s frittata, it’s even perfect for a tapas night.
Creating a European tapas spread revolving around Garnacha/Grenache wines: a delicacy from the old world
Let this Spanish potato salad with tuna and boquerones take you on a delicious tapas adventure that’s easy enough to accomplish on even the busiest of days.
Tapas! They’re a Spanish mainstay and have been popular in the United States for a number of years, but do you know how they came to be?
Dive into a beautiful recipe for classic tapas. Served with a smooth aioli, patatas bravas spiced and so comforting, perfect for a winter day.
Tapas are genius. How fun are they at a party? Try these roasted red peppers adds a pop of color to your luscious elegant bites.
Small bites paired with wine is perfect for a party. Skip a big meal and serve manchego, marinated olives, spicy chorizo, and patatas bravas with Garnacha.
Flavorful chorizo filled mushrooms is a great, spicy tapas appetizer that can easily be paired with a fruity Garnacha red wine.
For aged gouda, there are few things more unexpected than dark chocolate. The big flavors are rounded out with a butter crust to be the star of the party.
A twist on the popular Patatas Bravas and aioli with crispy roasted potatoes instead of fried potatoes.
The Rioja region makes quality wine that pairs with a variety of cuisines. Here are ten of our favorite summer appetizers and Rioja pairings.
A Spanish tortilla makes a great summer tapa especially when paired with a cold gazpacho soup, fried peppers de padron, and don’t forget a tinto de verano.
A sweet and savory fig crostini with jalapeño jam and caramelized shallots that tantalizes your tastebuds.
The beauty of Rioja wine is that is goes with any cuisine, especially Louisiana cuisine. Fried cajun-style pork balls are a great tapa with Rioja wine.
In the mood for tapas? Visit the tiny taperia in the modern district of Miami. Giorgio Rapicavoli’s Taperia Raca, opened in February and it is a must-try.
Hosting a romantic tapas dinner for two is easy and inexpensive. Throw in a nice bottle of Rioja red and you’ve got yourself a gourmet dinner.
The combination of lemon and garlic shrimp pairs perfectly with crisp blanco Rioja wine. Be sure to have bread on hand to devour the sauce left in the pan.
A summer tapa of charred corn and cheese, fried for a crispy outer layer. For a perfect match, pair with a crisp, light, and refreshing Rioja rosado.
Granda, Spain is home to intricate architecture and stunning landscapes. Despite the distractions, their delicious and varied gazpachos cannot be ignored.
Barcelona Wine Bar in Logan Circle has the recipe for success: a fantastic gathering place, phenomenal food and amazing drinks.
In Miriam Garcia’s School Of Tapas series, it’s now time for a classic ingredient to appear. The Spanish Chorizo.
Homemade apple paste is paired with a hearty Manchego cheese in an easy and delicious tapa from Miriam Garcia.
Full of classic Spanish flavors, this snack makes a great addition to a tapas spread or can hold it’s own as a sophisticated appetizer.
Seasonal flavors served as a single bite make for a vibrant starter or a delicious component in a tapas dinner.
While flash frying is great for baby octopus, poaching medium to large octopus is a much better choice to achieve a soft, non-rubbery texture.
One of the original tapas restaurants in the country turns twenty – and is still serving up food just as delicious as ever.
What do you eat with red curry? Well, rice of course. And what is an Idli (steamed indian rice dumplings) made of? Rice.
Margaux Alexandria Cintrano with a mini guide to Jaén, the Andalusian Tuscany.
Buceo serves wine and light mediterranean fare in a small, dark, and sophisticated setting.
Marinated porcini mushrooms in a escabeche of tomato, onion, olive oil, vinegar and spices, served on toast.
There’s no garlicky fierceness in these very Spanish garlic soup shots, only delicious mellowness.
Miriam Garcia with one of the most classic Spanish tapas – fried padron peppers.
Riccardo Costa embarks on a mission to eat his way through Manhattan on discount coupons.
For creative cocktails and international bites, look no further in Bangkok than WTF.
Cod brandada from Catalonia is a traditional fish spread made with cod, olive oil, garlic and milk, with the most Mediterranean flavors.
Brenda Benoit checks out the Mediterranean cooking at the Alhambra Eatery in Miami, Florida.
Serve this refreshing appetizer with a chilled beer and your guests will be delighted.
A delicious sliced layered vegetable dish typical for the Mediterranean island of Mallorca.
This is a simple and light version of paella, without olive oil or spending hours in the kitchen.
A tapa made of cute tiny bell peppers stuffed with delicious Spanish tortilla.
Brady Evans with her own twist on the classic Spanish mix of potatoes, eggs, and onions in delicious layers.
Salmon cooked in wine, olive oil, vinegar and pimentón, served on toast as a tapa – Berasategui style.
Ibérico ham and fresh figs on straw potato nests, a wonderful combination of flavors.
Gazpacho is perhaps the perfect way to use all those fresh summer tomatoes to make something healthy and refreshing.
Grilled cuttlefish in bite-sized pieces, dipped in a mild roasted garlic alioli.
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.
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 sounds unremarkable, conjuring images of a German soup kitchen, huge ladles of cloudy brown soup, and broken pieces of stale bread. But in Tainan, beef soup gets a new reputation.
Escabeche is an ancient cooking and preserving method which originates during the Muslim rule of Spain in the Middle Ages.
Wilson Mak with a simple but elegant crossover between asian and western finger food.
Miriam Garcia decides to change her mindset and try to think like a non-Spaniard looking for scrumptious, colorful and easy-to-make tapas.
Sometimes, cooking is about taking chances and trying something completely different.
Vancouver based Wilson Mak serves a great Japanese influenced tapa that is sure to be a smash hit as an hors d’oeuvre or an appetizer.
We say Hola to Diana Bauman, who cooks us a lovely spring tapa with asparagus and Spanish chorizo.
Bienvenido to Miriam Garcia, our Madrid correspondent, who delivers a delicious classic dish from the Spanish capital.
Wilson Mak with a tip on where to find the best Chicken Karaage in Vancouver, and he even lets you know how to make it at home.