Bread with chocolate is a sweet and simple dish often offered as a dessert tapa. Traditional recipes call for melting squares of chocolate atop slices of toast in an oven still hot from toasting the bread. My version melts the chocolate with olive oil separately for a silkier texture. I’ve also ramped up the flavors […]
Basque cheesecake is the ultimate in creaminess. Unlike traditional cheesecake that has a crust and is baked at a low temperature, this style is crustless (perfect if you’re gluten-free) and cooks hot and somewhat faster. The parchment paper used to line the springform pan creates the cheesecake’s signature look when peeled away. Ingredients Directions Step […]
A cousin of paella, this noodle dish is made with thin, short noodles called fideos (available at supermarkets from the Barilla brand, among others). Vermicelli or angel hair makes a great substitute. Like paella, fideuà usually includes a mix of seafood, but this vegetarian version is perfect for spring—it can be a main course or […]
This Portuguese specialty is a richly flavored seafood soup that often includes clams and mussels. Make it your own with your favorite shellfish—canned lump crabmeat or lobster chunks are wonderful in it. For a minimum of fuss, this version has shrimp and dry (or untreated) scallops. Carolino, a Portuguese rice, is traditional, but you can […]
