I absolutely love Spain. The culture, the people, the enthusiasm for life and for food. Where else in the world can you go, at half past midnight, and see three generations of people celebrating no particular occasion outside of a cafe? Where else in the world can you find a 24" pan of paella — piping hot, and filled to the brim with fresh seafood?  Though the former may be hard to replicate, the latter is something worth throwing a party for.

These colorful tapas bowls are really making me want to throw a tapas party, or at least put together a few small appetizer servings. I love the design and the clear glaze. How great would they look spread out on a table?

Have you ever wondered what would happen if Goldilocks jumped down Alice's rabbit hole? Well it might look a little something like my quest for amazing homemade churros. It took some experimenting, you see. The first round of churros? Good but not great. The second batch? Still not quite. Third time? Well you know what they say — third time's the charm!

You may be thinking that a recipe for a thick, hearty soup is a bit odd considering that yesterday was the first day of spring. But this Spanish bean soup is not just any soup. Rather, it is a soup sent straight from the soup gods (if the soup gods took the form of my future mother-in-law).

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I always find it interesting to take a few moments and look at how other countries and cultures do things. It's that type of exposure and open-mindedness that helps to accelerate new ideas. Working in the United States, I know all too well what an American lunch looks like — it's typically anything from a sandwich to a slightly smaller portioned dinner complete with sides. But what about the rest of the world? What are we missing out on? More

When I heard this week would be Egg Week on The Kitchn, I closed my eyes and thought for a minute what I might write about. What immediately came to mind was an egg I enjoyed at a quaint restaurant overlooking the shores of San Sebastian. More

Paella is a Spanish dish primarily characterized by a saffron-scented rice cooked in a very wide, shallow pan with a variety of additions including chicken, sausage, seafood, and rabbit, and vegetables such as onions, peppers and beans. There are many types and many interpretations on the paella theme as it easily lends itself to improvisation. It's is also the perfect party dish, as demonstrated in a recent article from the San Jose Mercury News. More

Lately it's been hot as all get-out in New York and this week the pilot light went out on my range, so I feel like I'm completely ensconced in no-cook cooking.

One of my favorite ways to feel like I'm getting a good dose of vitamins and protein without turning on the stove is a simple dish with slabs of tomato and anchovies marinated in vinegar, known as boquerones. Sometimes it's enough for lunch, sometimes even dinner with a hunk of bread and a good cheese. Here's a version that gets dressed up with bread crumbs, basil and red onion. More

Folks in America may not be too familiar with Moro, unless they've made it a point to visit this well-loved Moorish restaurant while in London or have browsed one of their stunningly beautiful cookbooks, which are available here. Luckily for us, The Guardian has made a wonderful set of videos with Moro's co-owner Sam Cook where he demonstrates how to make Moro-style food at home.
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Shan is an amazing traveler and cook. Her recipes and wares are eclectic as the locales she's visited — Niger, Mexico, India, Turkey, France, Indonesia — the list is long and fabulous! Every place she visits informs her cooking and culinary perspective.

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