The Spanish noun adobo means “marinade.” On the Iberian peninsula, where it has prehistoric origins, adobo refers to a flavorful marinade consisting of vinegar, olive oil, aromatics, and spices. Don’t be intimidated by the long marinating time of this dish. Do, however, use a nonreactive container such as a glass baking dish or large bowl. […]
Spain has a vibrant steak culture, a surprise to tourists with tapas and paella on their minds. Rib steak, known as chuleton (“large steak”), appears on many restaurant menus and is typically cooked over a live fire. The rub and piquant steak sauce are very versatile and pair well with pork, chicken, or shrimp. (Find […]
Your ice cream freezer is likely an appliance you don’t use every day (or even every year). But this delectable recipe provides the incentive to retrieve if from wherever it’s stored. If you don’t have fudge sauce on hand, the ice cream is also wonderful when drizzled with extra virgin olive oil. Top, if desired, […]
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 […]
