This is often served as a Tapa, or appetizer, and is really a lovely combination of flavors. Good h ...

This is the 1940s American housewife's version of Paella; adapted from recipe by Mrs. E.W. Brockman, ...

Hundreds of years ago, chickpea flour was brought by Arab traders to Europe, where it was used to cr ...

This recipe was inspired by Mark Bittman's recipe for rack of lamb with pimentón-rye breadcrumbs. Th ...

Espinacas con garbanzos is one of my favorite dishes in Barcelona. Here, I made a version is a tad b ...

A mash-up of a few of my favorite dishes, we always do Greek food on Christmas eve, and this is a pl ...

This pasta is magic. I’m a pasta magician, and I don’t even know how it works. How do such simple, ...

Spanish tapas, or small plates, are all the rage, and you’ll almost always find an omelet on the men ...

This baked rice studded with chorizo, chickpeas, currants, and tomatoes is my heartier, adapted vers ...

This recipe was initially introduced to me by my sister who had come across it in a local newspaper ...