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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
12/05/2005
Grilled White Asparagus with Mushroom Mayonnaise
Grilling imparts a smoky flavor to these delicate spears.
Issue #75
08/30/2005
Grilled Chicken with Chile Sauce
Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey.
Issue #59
01/23/2001
Shrimp on the Griddle
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
Issue #42
06/18/2010
White Gazpacho, Steamed Littleneck Clams, Smoked Paprika
Littleneck clams are the main attraction in this elegant and flavorful cucumber-almond gazpacho from Chef Wylie Dufresne, of New York City's wd~50.
Does Not Apply
08/26/2002
Catalan Roasted Vegetables
The Catalan verb escalivar means to cook in hot ashes (caliu, and escalivada, an assortment of roasted vegetables, is traditionally made exactly that way.
Does Not Apply