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Narrow Results You've Selected: Spanish/Portuguese Remove all Source Saveur (86) Leite's Culinaria (2) Smitten Kitchen (2) Spain Recipes (2) Spain..On the Road Again (2) Show all... Big Red Kitchen (1) Bitchincamero (1) Cooking Nook (1) Delicious Days (1) Delish (1) Farmgirl Fare (1) Jeffrey Morgenthaler (1) Kayotic Kitchen (1) Kitchenography (1) La Tienda (1) Laylita's Recipes (1) Live to Eat (1) Mattika Arts (1) New York Magazine (1) New York Times (1) Noble Pig (1) Souvlaki for the Soul (1) Sticky, Gooey, Creamy, Chewy (1) The Passionate Cook (1) The Salty Olive (1) Difficulty Easy (77) Medium (26) Hard (1) Main Ingredient Vegetables (41) Tomato (20) Shellfish (19) Pork (18) Potato (16) Show all... 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Grill/Barbecue (7) Roast (6) Slow Cook (6) Steam (4) Poach (3) Braise (2) Marinate (2) Stew (2) Broil (1) Stir-Fry (1) Topic Recipe (114) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Spanish/Portuguese"; var omni_prop8 = "Cuisine:Spanish/Portuguese"; var omni_pageName="saveur:"+omni_prop12; 02/17/2013 Shrimp Mozambique This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. Issue #154 12/13/2012 Sopa de Ajo (Castilian Garlic and Bread Soup) The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés. Issue #152 12/04/2012 Dolores's Brokenhearted Chicken Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish. Issue #152 11/13/2012 Tortillitas de Camarones (Shrimp Fritters) These crisp-edged fritters get their earthy flavor from chickpea flour. Issue #152 11/13/2012 Almejas à la Gaditana (Clams in Sherry Sauce) This classic Andalusian seafood dish is traditionally served with lots of crusty bread, to soak up the piquant broth. Issue #152 10/10/2012 Tortilla Española (Spanish Potato Frittata) Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Issue #150 10/08/2012 Salmorejo (Spanish Chilled Tomato Soup) Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. Issue #150 09/04/2012 Espàrrecs Amb Vinagreta (Catalan Asparagus Vinagrette) This perfect rendition, from Claudia Roden's masterpiece cookbook The Food of Spain (HarperCollins, 2011), is a deceptively simple mixture of olive oil, white wine vinegar, chopped parsley, and crushed tomato. Somehow it telegraphs coolness and warmth, acidity and richness all at the same time. Issue #150 03/16/2012 Canaries-Style Ropa Vieja Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes. Issue #146 08/29/2010 Patatas Bravas (Fried Potatoes with Allioli and Chile Sauce) The key to making Casa Montaña's signature fried potatoes is to poach and then fry them in olive oil. Issue #132 05/25/2010 Razor Clams with Chiles and Garlic (navajas al ajillo) Razor clams take well to quick-cooked preparations like this one, a popular order at Bar Pinoxto, a tapas counter in La Boqueria, Barcelona’s covered market. Issue #130 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Issue #128 05/01/2010 Fisherman’s Paella (Paella a la Marinera) This recipe hails from coastal Spain and calls for a plethora of seafood. Ask your fishmonger for the freshest langoustines or head-on shrimp available. We ran the recipe with David Rosengarten's feature "The Art of Paella" (April 2010). Continue... Issue #128 03/05/2010 Grilled Green Onions with Romesco Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Issue #128 03/05/2010 Paella with Rabbit and Snails (Paella Valenciana) This Valencia-style paella is based on a recipe in Jeff Koehler's La Paella (Chronicle, 2006). Issue #128 09/26/2012 Spanish-Style Toast with Tomato (Pan Con Tomate) This snack calls for good-quality olive oil and a ripe tomato. Continue... Issue #126 07/13/2009 Pickled Serrano Chiles These chiles add tartness and heat to everything from tacos to scrambled eggs. Issue #122 07/13/2009 Padrón Peppers with Serrano Ham This is Latin-food writer Maricel Presilla’s interpretation of a classic Spanish dish. Issue #122 01/01/2009 Book Club Sangria This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s. Issue #121 07/21/2008 SanRu Cocktail This potent, sherry-based cocktail is derived from one described in Jacinto Sanfeliu Brucart's El Bar: Arte y Evolucion del Cocktail (Madrid, 1949). Issue #113 « Previous 1 2 3 4 5 . . .6 Next »