9
results
Narrow Results
You've Selected:
Easy
Fry
Saveur
Spanish/Portuguese
Main Ingredient
Potato (3)
Vegetables (3)
Eggs (2)
Fish (2)
Chocolate (1)
Course
Side Dish (4)
Appetizers (2)
Breakfast/Brunch (1)
Dessert (1)
Main Course (1)
Season
Summer (5)
Winter (2)
Fall (1)
Spring (1)
Topic
Recipe (9)

Advertisement
10/10/2012
Tortilla Española (Spanish Potato Frittata)
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple.
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
05/07/2007
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
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
01/09/2006
Trout Stuffed with Serrano Ham
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Issue #75
08/30/2005
French Fries
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
Issue #59
03/14/2002
Patatas Fritas
In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Issue #21
11/03/2011
Fried Olives
This is the perfect snack for two to nibble while sipping martinis.
Issue #7