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Recipe (67)

67 results

Recipe

Fennel, Pepper, and Saffron Stew with Garlic Toast

A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.
Recipe
Green Olive Tapenade Toasts

If salt-packed anchovies and capers aren’t available, use brine-packed capers and oil-packed anchovy fillets, choosing the meatiest ones.
Recipe

Roasted Red Pepper & Tomato Gazpacho

Hearty and thick from chopped tomatoes, herbs, and roasted peppers (but not a speck of bread), this soup uses lemon juice instead of the traditional vinegar. It’s almost as thick…
Recipe

White Gazpacho

Pale green, with a satisfyingly nubby texture, this version of gazpacho looks lovely when garnished with red grape halves, green or purple basil, diced cucumber, and an ice cube or two.
Recipe
Hibiscus Sangria Punch

The rose syrup or liqueur adds a floral note to this fruity alcohol-optional punch.
Recipe

Orange, Olive Oil, and Rosemary Cake

A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…
Recipe

Linguine with Fire-Roasted Romesco Sauce

Grilling the peppers and tomatoes for classic romesco sauce adds extra smoky flavor. Serve the pasta on its own or with grilled steak or shrimp.
Recipe

Romesco Sauce

This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses—it's served with salads, grilled vegetables, meat, chicken, or fish, or stirred into fish…