Dessert. I can't get enough of it. It's what I immediately think about when I scrape that last bite of dinner with a fork. It's what I eat more slowly and especially savor. It's also what I embarrassingly don't like to share — and I usually can't hide my disappointment when someone wants to 'split it.' My favorite is the simple but beautiful chewy chocolate chip cookie, but the one thing I still dream about is something a little more exotic.
Before you kiss summer goodbye, during these last days of sunny early evenings, make a batch of this unusual, tomato–less gazpacho. It's smooth, satisfying and refreshing. Have you ever tried this version of the much–adored chilled Spanish soup?
The stick-shaped Spanish doughnuts called churros are often sold by street vendors. Better yet, they are sometimes served with hot chocolate. But the ultimate in combining their cinnamony, sugary sweetness with cocoa is by serving churros with warm, thick, dipping chocolate!
Typically, when it comes to fresh cheeses, I advocate buying as locally as possible. It only makes sense, since something that's as perishable as a young cheese will only benefit from being eaten quickly. A cheese that comes from far away is wrought with potential disruption of this timeline. Capricho de Cabra is an amazing new find, because it's affordable, readily available — like, all over the country — and most of all, it won't go bad like most fresh goat cheeses: the shelf life on this cheese is uncanny.
But most of all, it's a delicious fresh chevre, or rather, considering its origin, cabra.
This week I attended a tasting of the wines of Toro, one of Spain’s most exciting wine regions. While I have tasted plenty of Toro wines in my life, I was particularly impressed by their delicious juiciness, balance and sheer good value.
Our regular contributor on all things kitchen design, Regina Yunghans, is away for a couple weeks. She just had a beautiful baby boy! So we've invited a few friends to share some inspiration from beautiful kitchens. First up is Susan Serra, a professional kitchen designer and blogger. Here's her account of a recent trip to Spain, with lots of photos too!
I love modern design and I know so much of The Kitchn community does too. What I REALLY love (and I'm sure I'm not alone) is the mix of old and new, clean and textured, cool and warm, those sort of eclectic combinations.
I love the warmth of terra cotta pots and bowls, and perhaps my very favorite example of this red clay cookware is the cazuela — a shallow Spanish dish that has also been thoroughly incorporated into Latin American cookware.
Romesco is like pesto’s neglected second cousin. Both start with a blend of nuts and raw garlic, but then romesco veers off on its own path with roasted red peppers and a hit of spicy heat. Romesco might not be as hip or as trendy, but we've got plenty of ways to use it on the dinner table.