If you have a butcher where you shop, ask them to prep the leg for you by removing the fell to skip this step. If not, follow the directions below. Overnight marination deepens the flavor of this traditional holiday meal. Serve with fresh spring vegetables and new potatoes.

This eye-catching brunch dish gets its zesty taste from marinated cucumbers. Make them a day in advance and you’ll cut prep time to minutes.

Pinchitos, skewers of highly spiced meat, are the highlight at barbecues across many areas of southern Spain. Though this recipe features beef, it’s equally good with chicken, pork, and lamb. To make pinchitos without turning on the grill, you can sear the meat in a Dutch oven and then place it on skewers to serve as a finger food, or plate right out of the pot. This recipe can be doubled or tripled for a large group.

Escabèche is a zesty vegetable dish done in two steps: sautéing the vegetables in olive oil then marinating them in sherry vinegar. A popular way to serve it is with lightly fried anchovies. This recipe is for lovers of mild, white flaky fish. Hake is a member of the cod family found in the waters around Spain, but you can choose any of your favorites, such as sole, flounder, sea bass, or striped bass. The thinner the fillet, the shorter the sauté time will be. For less heat, skip the jalapeño.

Hard-cooked eggs figure prominently in many Spanish dishes. With this sauté of spring vegetables, they elevate a side dish to meal status.

A vibrant, one-pot Spanish classic where saffron-spiced rice meets plump, garlicky shrimp — a weeknight dinner that feels like a dinner party.

It’s hard to beat the all-American beef hamburger, but this pork burger is one you’ll want to add to your repertoire. It can be cooked on the stovetop or grilled—your choice. Serve it with crispy fries, coleslaw, baked beans, or potato salad.

This classic Thai dish is a delicious one-pot meal that also happens to be gluten free. High-quality wild-caught frozen shrimp make a great option; let them defrost overnight in the fridge.

Traveling, even vicariously, will whet your appetite for alternative breakfast or brunch dishes enjoyed in other parts of the world. Similar to Middle Eastern shakshuka, this Spanish marriage of mostly pantry ingredients plays to a sophisticated weekend audience. If served for brunch, lunch, or dinner, complement these eggs with a dry Spanish wine and crusty bread. Note: If you cannot find passata, a very smooth tomato purée usually sold in jars, grate 5 or 6 large tomatoes on the largest holes of a box grater, discarding the skins. Or you can purée high-quality canned tomatoes, such as San Marzano.

Nearly every food culture on the planet has a recipe for roast chicken, and Andalucía is no exception.
I love that prep time is less than 10 minutes and that this dish can be served on a busy weeknight. Jarred and drained piquillo peppers (dry them with paper towels) stuffed with softened cream cheese and drizzled with EVOO make a colorful appetizer.

These stuffed boneless chicken breasts are browned on the stovetop and then baked in the oven in an olive oil, lemon, and butter sauce. Enjoy on its own or over pasta.