Cod, chickpeas, and sherry are among Spain’s most iconic foods. This dish requires mere minutes of active time, but when paired with a salad (such as the Orange and Fennel Salad on page 14), can be served with pride to guests.
In Spain, Padrón peppers (now widely available in the US) are often sautéed in olive oil, then salted and served as a tapa. But they can be stuffed, too, as this riff on jalapeño poppers proves. Although their twisted shapes make them more difficult to stuff, shishitos can be substituted for Padróns.
This refreshing salad makes a fine accompaniment to any rich main course, especially beef, pork, or pasta. Licorice-y fennel pairs beautifully with orange segments (called supremes) and an olive oil vinaigrette. It has a dense texture, so be sure to slice it thinly. Ingredients 2 large navel oranges 1 large or 2 smaller fennel bulbs […]
The quintessential Greek salad isn’t complicated, but two important elements will make it memorable—true Greek Kalamata olives and freshly sliced slabs of feta, not those packaged crumbles. Purists say the melding of the olive oil and the juice of the tomatoes is all the dressing you need, enhanced by the best oregano. That’s why the […]
