Pisto--a summertime stew with pork and vegetables.
Stew doesn’t have to be a slow-cooked, cold weather dish. Make it with summer vegetables and quick-cooking meat such as pork or chicken and it’s great for summer. You don’t need to serve it piping hot, either.
Pisto is that perfect summertime stew. You might recognize this vegetable dish—a medley of tomatoes, peppers, zucchini and eggplant
I tuned in to a new cooking show on TV and watched a three-star chef peeling potatoes. Yep, on one of the first episodes of Hacer de Comer on TVE-1, Dani García, chef of the eponymous starred restaurant in Marbella, was peeling potatoes. No tricks to it and, after the first time, he got his pinche to do the menial peeling and chopping. But, he was making a point, that you, too—me, too—can cook
Friends were coming for lunch and I needed to put out something for them to nosh on while I cooked the rice and reheated the stuffed cabbage. I opened the cupboard to see what I could conjure up.
What can I conjure up from the cupboard? Canned piquillo peppers, tuna, anchovies are a good starting point.
A can of piquillo peppers. That sounds like a starting point for a dip or schmear. I’ll
I’m having a gluten-free month. No wheat bread, no pasta, no flour or crumbs to bread the cutlets or fish fillets. (No other grains and cereals either.) However will I survive?
Turns out, I’ve got a magic ingredient that fills the wheaten gap nicely (except for leavened bread). It’s ground almonds, almond meal, unsweetened almond flour. Crushed almonds are used in many Spanish dishes—think, ajo
I bet you didn’t know that Almería is this year’s Capital of Gastronomy in Spain. Do you even know where Almería is? It’s a province of Andalusia that shares a Mediterranean coast with Málaga and Granada and, to the east, Murcia and Alicante. But, while those provinces are on the beaten track of tourism, Almería is better known for its tomatoes.
Little flatbreads called torticas are the
Congratulations to my friend, Donna Gelb, co-author of Saladish, by Ilene Rosen, which just won a James Beard book award for Vegetable-Focused Cooking.
Ilene Rosen is chef and co-owner or R&D Foods, a Brooklyn shop, where she makes every salad herself every single day. She previously was a chef at City Bakery in New York, where her flair with salads earned her cult following. The innovative
A stew of potatoes in all their glory. I used both cloves of "old" garlic (top right) and, for garnish, chopped stems of green garlic (pictured on the left of the bowl).
If I asked you to name the single most important ingredient in Spanish cooking—after olive oil—what would you choose? Rice, as in paella? Tomatoes, peppers or garlic, as in sofrito? Pork/ham/sausage? Fish?
As I was rolling out matzo balls earlier this week, it occurred to me that, if they were cooked in caramel syrup instead of chicken soup, they might be rellenos dulces, a dessert typical for this time of year in La Mancha (central Spain).
The rellenos are balls or blobs, sort of like dumplings, made with stale bread—definitely not allowed during the Passover holiday. But they can also be made
Grelos are leafy greens similar to broccoli raab. They are the emblematic vegetable of Galicia in northwest Spain. I bought this bunch at a supermarket near my home in southern Spain.
Finding a big bundle of leafy greens—grelos—at a local supermarket transported me back to Galicia where I first encountered grelos years ago. Here are some excerpts from my trip.
Galicia, which occupies the
“Te conozco, bacalao, aunque vengas disfrazao,” is an old Spanish saying, meaning “I know you, codfish, even if you come in disguise.” It’s roughly the same as “pull the wool over your eyes,” deceive someone to prevent them from discovering something. Considering the thousand-and-one ways of preparing salt cod during the Lenten period, it’s also a sly way of saying, “you can’t fool me, no matter