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 […]
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 […]
