Though it’s not clear why the dish is named as it is, we find these eggs, bathed in a savory tomato sauce, more heavenly than hellish Ingredients 1/4 cup extra virgin olive oil, plus more for drizzling 5 garlic cloves, peeled and smashed Coarse salt (kosher or sea) and freshly ground black pepper 1/2 teaspoon […]
As I settle into the dog days of summer, I plan my menus to get the most taste for the least amount of cooking, and these wraps fit that to a T. Thin slices of prosciutto are the perfect alternative to flour-based wraps—more flavorful and practically carb-free. I love the creaminess of the Brie and […]
Though we have published recipes for romesco sauce in the past—this iconic sauce is awesome with vegetables, especially the calçots we have enjoyed in early spring in Barcelona—we had never thought to pair it with seafood. Ingredients For the romesco: 1/2 cup extra virgin olive oil, plus extra for coating the vegetables 1 red bell […]
Similar to a classic French niçoise salad, this Iberian version uses fresh tuna steaks rather than tinned tuna. Enjoy it for lunch or a light supper. We wouldn’t say no to a glass or two of txakoli or other dry Spanish white wine. Ingredients 2 tuna steaks, each about 6 ounces Extra virgin olive oil, […]
