Here’s a refreshing riff on classic gazpacho—perfect for a weekend brunch or as a prelude to lunch or a light supper. I like to serve it in small straight-sided Spanish sherry glasses called chatos. Ingredients Directions Step 1 Process the mangoes, orange juice, lime juice, and 3 tablespoons of olive oil in a blender or […]
Especially popular in the Andalucían city of Seville, this dish can be served as a tapa, a light meal, or a satisfying side dish. Bagged baby spinach is usually sold washed. If your spinach is garden-fresh, rinse it well and drain itbefore adding to the chickpeas. Ingredients Directions Step 1 Rinse the chickpeas under cold […]
When coupled with pantry ingredients, the lowly carrot is transformed into a colorful tapa. These tangy carrots are also great on salads, charcuterie boards, or relish trays. They’ll keep for several days in the refrigerator. Ingredients Directions Step 1 Fill a large pot with salted water and bring to a boil over high heat. Add […]
Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes. Ingredients Directions […]
