The cuisine of the Iberian peninsula was heavily influenced throughout history by its many conquerors. This dish, a popular one throughout Spain, was no doubt introduced to the country by the Moors. The key to its texture and flavors is to cook each vegetable slowly and individually. Your patience will be well rewarded! Ingredients For […]
This is a great use for canned cannellini beans (or use garbanzos). Sprinkle with Spanish smoked paprika, if desired, before roasting. Ingredients One 15-ounce can cannellini beans, drained and rinsed Coarse salt (kosher or sea) 8 ounces fresh asparagus, tough ends snapped off 6 tablespoons extra virgin olive oil, divided use Freshly ground black pepper […]
Reducing food waste is an objective we’d all do well to adopt. Part of the appeal of this recipe is its utilization of broccoli stems, which are often condemned to the trash or garbage disposal system. If you’re not a fan of umami-rich anchovies or don’t have them on hand, substitute 1/2 teaspoon of Worcestershire sauce.
Rich and creamy with a puddle of olive oil on top, these mashed potatoes make a perfect accompaniment to roast chicken. Use a ricer for the fluffiest texture.
