Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Recipe Spring Vegetables Easy Spanish/Portuguese Remove all Source Saveur (8) New York Magazine (1) Course Side Dish (4) Appetizers (2) Main Course (2) Breakfast/Brunch (1) Soups & Stews (1) Occasion Easter (2) Technique Saute (5) Grill/Barbecue (2) Roast (2) Bake (1) Chill (1) Show all... No Cook (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 = "Cuisine:Spanish/Portuguese"; var omni_prop8 = "Topic:Recipe,Season:Spring,Main Ingredient:Vegetables,Difficulty:Easy,Cuisine:Spanish/Portuguese"; var omni_pageName="saveur:"+omni_prop12; 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 03/05/2010 Grilled Green Onions with Romesco Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Issue #128 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 04/19/2007 Favas with Blood Sausage and Bacon The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews. Issue #84 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 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 Scrambled Eggs with Shrimp We sampled this hearty dish of eggs and shrimp at Barcelona's La Boqueria food market. Issue #32 07/19/2008 Asparagus en Bolsa From New York Magazine Does Not Apply Source: New York Magazine