114
results
Narrow Results
You've Selected:
Spanish/Portuguese
Source
Saveur (86)
Leite's Culinaria (2)
Smitten Kitchen (2)
Spain Recipes (2)
Spain..On the Road Again (2)
Difficulty
Easy (77)
Medium (26)
Hard (1)
Main Ingredient
Vegetables (41)
Tomato (20)
Shellfish (19)
Pork (18)
Potato (16)
Course
Main Course (38)
Appetizers (26)
Soups & Stews (20)
Side Dish (15)
Beverages (8)
Season
Summer (35)
Winter (26)
Fall (21)
Spring (20)
Occasion
Cocktail Party (8)
Christmas (3)
Backyard BBQ (2)
Easter (2)
Thanksgiving (1)
Technique
Saute (33)
Fry (17)
Bake (13)
No Cook (12)
Chill (11)
Topic
Recipe (114)

Advertisement
08/08/2007
Quince Paste
Versions of this confection can be found around the world; this Spanish interpretation, called membrillo, is typically served with cheese.
Issue #14
03/28/2002
Paella Valenciana
This is the definitive paella of Valencia.
Issue #13
03/28/2002
Rice with Squid Ink
Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).
Issue #13
03/28/2002
Valencian Pasta
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
Issue #13
03/28/2002
Shrimp with Garlic and Cayenne
Valencian food authority Llorenç Millo notes that aficionados of this dish (traditionally made with eel or crayfish from the marshes where rice is grown) add a whole hot chile to the sauce.
Issue #13
03/28/2002
Shellfish Paella
This recipe is for a real Valencian seafood paella—without any meat or chicken mixed in.
Issue #13
09/06/2007
Cannelloni, Barcelona-Style
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
Issue #9
03/08/2007
Quail in Pomegranate Sauce
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
Issue #9
02/02/2007
Hot Chocolate Agasajo-Style
This lovely hot cocoa is layered with the intriguing flavors of rosebuds, chiles, saffron, cinnamon, and vanilla.
Issue #8
07/31/2012
Gazpacho Andaluz
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
Issue #7
11/03/2011
Fried Olives
This is the perfect snack for two to nibble while sipping martinis.
Issue #7
03/22/2007
Roast Chicken with Saffron and Lemons
The inspiration for this recipe comes from Spain, where saffron has a strong culinary influence.
Issue #6
03/22/2007
Potatoes Roasted with Saffron
The pleasantly bitter and floral flavor of saffron adds a complex taste to these otherwise ordinary roasted potatoes.
Issue #6
03/22/2007
Rice Salad
Saffron lends an extraordinary flavor to even basic rice dishes like this one.
Issue #6
03/22/2007
Saffron Seafood Stew
Aromatic and flavorful, saffron adds a depth to this dish that makes it well worth the expense.
Issue #6
08/26/2002
Catalan Garlic Sauce
Unlike aïoli, its Provençal cousin, allioli—one of the basic sauces in Catalan cuisine—is traditionally worked into an emulsion without eggs.
Issue #5
11/20/2012
Galletas de Nata
From Ana Sofia Perez, these cookies are a perfect canvas for wintry spices like anise, cinnamon, and nutmeg, allowing for endless variety and improvisation so that their flavor always surprises
Does Not Apply
08/29/2012
Melon au Porto
The traditional melon for this dish is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe.
Does Not Apply
06/06/2012
Kalimotxo
Kalimotxo, a mix of dry red wine and coca-cola, is what Spanish locals drink all summer instead of sangria.
Does Not Apply
12/30/2011
Good-Luck Recipes for the New Year
These lucky recipes are traditionally eaten near New Year's Day, from the cuisines of China, Japan, Cuba, Turkey, the USA, and more.
Does Not Apply
« Previous 1 2 3 4 5 . . .6 Next »