The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés.
Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
You’d think that a recipe made with 30 cloves of garlic would deliver a knockout punch. But this soup is astonishingly palatable; the trick, as adapted from James Beard’s Beard on Food Cookbook (Running Press, 2001), is to poach the garlic in goose fat, which tempers its pungent bite. Continue...
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