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.
Need something quick and heartening for dinner tonight? Try this soup — a blend of warm and smoky spice, a whole lot of garlic, and a cup of sherry. This also kicks off our new series: Six Ingredients (and Salt) — short, efficient recipes that still pack lots of flavor. Look for more of these soon from all of us, and meanwhile — try this soup!
If you have any intention of serving a cheese board at your holiday get-together, let us suggest whipping up some of these easy and delectable Spanish Fig and Almond Balls. They would also make a wonderful gift for the cheese lover, wrapped in cellophane and accompanied by a wedge of good cheese.
The deep blue and silver cover of this latest issue in the Canal House Cooking series is an elegant hint at the the celebratory champagne-popping and truffle-stuffed recipes within. This is Canal House Cooking's Fall & Holiday issue and it's chock-full of recession-flouting recipes that glimmer and sparkle and call us to the table to eat well, make merry, and welcome in the good life with those we love.
Looking back on this week, we realized haven’t ventured very far into South America. Honestly, we’re just not as familiar with foods from countries like Chile and Peru. But we’d like to be! These recipes seem like a good place to start.
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.
After their dramatic win at the World Cup last week, we still haven’t quite managed to get the Spanish fervor out of our systems. And for us, of course that means Spanish food! These dishes say Spain to us more than anything else. What Spanish dishes do you love?
Did you watch the exciting conclusion to the World Cup yesterday afternoon? Did you cheer for Spain? If so, then you might want to check out this luscious slideshow of Spanish desserts at the Australian Gourmet Traveller. They go way past flan!
This rich, spicy stew really hits the spot on cold winter nights. Chorizo, the Spanish pork sausage flavored with smoked paprika and chilies, has a spicy, robust flavor that just permeates this soup. Onions, garlic, thyme, and a little wine round out a broth that gets soaked up by the beans as they simmer. It was easy, quick, and incredibly satisfying on a cold night.
A pipérade is a Basque dish made with tomatoes, peppers, Bayonne ham, and piment d'espelette. It's often served over scrambled eggs, though some recipe variations call for poaching the eggs right in the sauce, or serving the sauce over poached chicken or polenta.