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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; 05/07/2007 Corn Tortillas with Melted Chocolate In the Basque Country, a local variety of corn, called tzakinarto, is toasted and milled into a flour, which is used for handmade corn tortillas that are typically eaten with chocolate. Issue #102 05/07/2007 Tuna Stew with Potatoes and Peppers This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish. Issue #102 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. Issue #102 05/07/2007 Potato and Leek Soup Sometimes bacalao (salt cod) is added to this home-style soup. Issue #102 05/07/2007 Salt Cod in Garlic Sauce Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce. Issue #102 09/04/2007 Sizzling Shrimp with Garlic and Parsley (Gambas al Ajillo) This classic dish from Madrid simmers shrimp in a garlic-and chile-laced olive oil. Issue #97 09/04/2007 Tapas-Style Meatballs (Albóndigas en Salsa) These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid. Issue #97 09/04/2007 Ham and Shrimp Croquettes (Croquetas de Jamón con Gambas) A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection. Issue #97 09/04/2007 Madrid-Style Boiled Dinner (Cocido Madrileño de Casa Lhardy) A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables. Issue #97 09/04/2007 Flan (Creamy Caramel Custard) The secret to making a perfectly creamy flan lies in the cooking time. Issue #97 01/28/2008 Fried Rice Chinese, Japanese, and Portuguese ingredients come together in this basic dish. Issue #93 01/25/2008 Corn Cakes with Eggs Scrambled with Onions and Cabrales This recipe comes from Nacho Manzano, chef at the Michelin-starred Casa Marcial in the Asturian town of Arriondas. Issue #93 03/06/2007 Valencian-Style Mussels Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style. Issue #85 04/18/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 04/18/2007 Favas with Blood Sausage and Bacon The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews. Issue #84 12/05/2005 Escabeche of Fresh Sardines The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook. Issue #84 11/04/2005 Julia's Batter-Coated Fried Eggplant with Honey, Mint, and Sesame Seeds This recipe is a great example of home cooking with a Moorish influence. Issue #83 02/13/2007 Duck Breast in Brandy Sauce with Truffles and Mushrooms From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles. Issue #78 01/11/2006 Lemon Foam Barcelona's Cal Pep restaurant would not divulge the recipe for this dessert but did share the ingredients list. Here is the result. Issue #78 01/11/2006 Steam Clams with Ham in White Wine We based this recipe on one used at Cal Pep restaurant in Barcelona. Issue #78 « Previous 1 2 3 4 5 . . .6 Next »

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