Mushroom Pintxos – Pintxos de Txampis
byAfter our trip to Rioja, the famous Spanish wine region, we couldn’t stop thinking about all the wine, wood-fired lamb, and delicious pinchos we…
Side Dishes
Piperade: A Basque Country Saute of Peppers, Tomatoes, and Onions
byPiperade, a spicy-sweet saute of bell peppers, tomatoes, and onions, is one of the quintessential dishes of the Basque country. During our travels, we…
Middle Eastern Mezzes: Harissa, Pomegranate Tahini, and Beet & Za’atar Relish
byEntertaining over New Years? Skip the guac and salsa and make a mezze platter with these crowd-pleasing, beautifully colored, and delicious Middle Eastern-inspired spreads:…
South Indian Coconut Rice
byYou can’t find too much of it in New York, but I absolutely love South Indian cuisine. Speaking very generally, South Indian food is…
Smoky Baba Ghanoush
byBaba ghanoush, the smoky, eggplant cousin of hummus, is perfect for your outdoor BBQs this summer. While not as quick to make as its…
Corn and Tomato Salad with Fresh Mozzarella
byFor me, late summer in the New York area is all about corn and tomatoes. Sweet and crisp, they go beautifully together in a…
Pan con Tomate
byPan con tomate is Spain’s garlicky, crispy and juicy answer to garlic bread. It consists of crusty bread that has been topped with garlic…
Garlic Marinated Roasted Peppers
byMy father used to make a big to-do out of roasting peppers. First he would cut the peppers into quarters and roast them in…
Setas al Ajillo – Mushrooms with Garlic
byInspired by my recent visit to Tertulia, I decided to cook something Spanish at home. I turned to setas al ajillo (mushrooms with garlic), which…