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Narrow Results You've Selected: Easy Spanish/Portuguese Recipe Remove all Source Saveur (52) Leite's Culinaria (2) Smitten Kitchen (2) Spain Recipes (2) Big Red Kitchen (1) Show all... 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) New York Magazine (1) New York Times (1) Noble Pig (1) Souvlaki for the Soul (1) Spain..On the Road Again (1) Sticky, Gooey, Creamy, Chewy (1) The Passionate Cook (1) The Salty Olive (1) Main Ingredient Vegetables (32) Pork (12) Tomato (12) Shellfish (10) Fruit (9) Show all... Potato (9) Eggs (7) Fish (6) Bread (5) Rice (5) Beef (3) Chicken (3) Nuts (3) Shrimp (3) Wine (3) Beans (2) Lamb (2) Non-Alcoholic (2) Cheese (1) Chocolate (1) Duck (1) Game (1) Gin (1) Pasta (1) Course Main Course (22) Appetizers (19) Side Dish (15) Soups & Stews (11) Beverages (8) Show all... 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Issue #154 10/10/2012 Tortilla Española (Spanish Potato Frittata) Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. 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 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 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 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 Potato and Leek Soup Sometimes bacalao (salt cod) is added to this home-style soup. 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 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 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 04/19/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 « Previous 1 2 3 4 Next »