Three decades before khachapuri was cool, Anya von Bremzen was extolling its virtues in "Please to the Table."
These custardy bread slices bathed in lemon-scented syrup are the highlight of Holy Week—but there’s no reason not to make...
A 21st-century take on Spain’s favorite Easter dessert.
These eight quintessential cookies and confections speak to Spain’s ancient past—and its mouthwatering present.
Not-too-sweet—and perfumed with citrus and wine—these crumbly Spanish cookies are for grown-ups.
A comforting pork-and-beans stew from northern Spain.
Cozy up with this rich, smoky stew brimming with chorizo and buttery white beans from Asturias—any night of the week.
Vinegar-soaked meat, fish, and vegetables: Escabeche is the low-effort, high-reward cooking technique you need in your everyday arsenal.
Fried in olive oil, then marinated with vinegar, garlic, and spices, the tiny fish prepared using this ancient Spanish preserving...
With artichokes, mushrooms, chard, and wine, this old-school Spanish standby will change the way you think about cold-weather vegetables.
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