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Narrow Results You've Selected: Recipe Spanish/Portuguese Vegetables Remove all Source Saveur (26) Spain..On the Road Again (2) Delicious Days (1) Delish (1) Farmgirl Fare (1) Show all... Kayotic Kitchen (1) Kitchenography (1) Laylita's Recipes (1) Leite's Culinaria (1) New York Magazine (1) New York Times (1) Smitten Kitchen (1) Souvlaki for the Soul (1) Spain Recipes (1) Sticky, Gooey, Creamy, Chewy (1) Difficulty Easy (32) Medium (5) Hard (1) Course Main Course (13) Soups & Stews (13) Appetizers (8) Side Dish (7) Breakfast/Brunch (3) Show all... Condiments and Sauces (1) Salad (1) Season Summer (12) Fall (10) Spring (9) Winter (8) Occasion Christmas (2) Easter (2) Cocktail Party (1) Technique Saute (14) No Cook (5) Bake (4) Chill (4) Fry (4) Show all... Grill/Barbecue (4) Roast (4) Slow Cook (2) Poach (1) Steam (1) Stew (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Topic:Recipe,Cuisine:Spanish/Portuguese,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 10/10/2012 Tortilla Española (Spanish Potato Frittata) Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Issue #150 10/08/2012 Salmorejo (Spanish Chilled Tomato Soup) Salmorejo, gazpacho's richer, deeper, Spanish cousin is a cool, creamy tomato soup that transcends seasonality. 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 03/16/2012 Canaries-Style Ropa Vieja Chickpeas and raisins flavor this meaty stew, which is served with cubed, sautéed potatoes. Issue #146 07/28/2011 Mixed Paella (Paella Mixta) This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. 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 07/13/2009 Pickled Serrano Chiles These chiles add tartness and heat to everything from tacos to scrambled eggs. Issue #122 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. 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 Madrid-Style Boiled Dinner (Cocido Madrileño de Casa Lhardy) A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables. Issue #97 04/18/2007 Cold Cream of Fava Soup The recipe for this "fava vichyssoise" is based on one from Colman Andrews's Catalan Cuisine. Issue #84 04/18/2007 Favas with Blood Sausage and Bacon The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews. 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 Wood-Fire-Roasted Piquillo Pepper with Olive Oil and Garlic For this dish, Riojans typically use jarred piquillo peppers already roasted over a wood fire and peeled. Issue #75 12/05/2005 Grilled White Asparagus with Mushroom Mayonnaise Grilling imparts a smoky flavor to these delicate spears. Issue #75 12/02/2005 Stewed Fried Vegetables with Lamb Offal This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads. Issue #75 09/12/2005 Honeyed Roast Lamb with Spinach and Pine Nuts This recipe is from the Moorish city of Seville and showcases the infusion of their culture into Spain's cuisine. Issue #61 03/08/2007 Rice with Duck and Turnips We discovered this traditional rice dish while researching paella in Valencia. Issue #32 03/08/2007 Scrambled Eggs with Shrimp We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market. Issue #32 « Previous 1 2 3 Next »