"Better make plenty - these disappear fast. The unbaked dough may be frozen. The baked cookies may also be frozen."
"Popularly served in the tapas bars of the Cadiz province, these potatoes are a great side dish with steak or any barbeque. For a more authentic version, top with 2 sliced hard-boiled eggs or a can of tuna."
"The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda."
"These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition."
"There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color."
"The quick, simple, and delicious fish recipe is best with fresh-caught fish if possible."
"The sunshine just shines on and on. A delight to the taste buds."
"Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices."
Tortilla española is everything we love about Spanish cooking—lusty, elemental, assuredly simple. Traditionally this Iberian omelet gets its heft from thin-sliced potatoes, but in the cookbook Cocinar En Casa (El Bulli, 2003), the chef Ferran Adria proposes an audacious update. Eschewing the dirty work of peeling, slicing, and frying the potato, Adria substitutes a generous handful of store-bought thick-cut potato chips, which soften to just the right tenderness thanks to a soak in the beaten egg before the omelet is cooked. Innovative as this approach may be, the result is absolutely canonical.
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish. This recipe first appeared in our December 2012 issue along with Alexander Lobrano's story My Spanish Sanctuary.