Spanish

María de los Angeles Rodr‭guez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.

Piperade, a saucy tomato and pepper mixture from the Basque regions of France and Spain, is often paired with eggs.

This recipe is from Andalusia in the south. The North African touches of honey and mint come by way of the Moors, who ruled the region for centuries.

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

(Amanida amb Epàrrec i Pernil) A Catalan composed salad, or amanida, may be made of almost anything, though ham, sausage, or anchovies are often included. Traditionally, the ingredients are added to the final presentation individually rather than mixed together. Active time: 15 min Start to finish: 15 min

The following recipe takes the rice and vegetables of the classic paella (leaving behind its seafood) and transforms them into a flavorful filling for bell peppers.

At the restaurant Marichu, we offer this sweet, liquid custard as a dessert in itself, served in small custard cups. But natillas is also used in countless Basque recipes as a sauce. Although we in the Basque Country claim this sauce as our own, the French make a similar sauce and call it crème anglaise — thereby crediting the English as its inventors. [This is an ingredient in the recipe for Almond Tart.]

"My grandmother, who was a successful restaurateur from C″rdoba, Spain, hesitantly relinquished her gazpacho recipe to me," says Lawrence Saez of San Francisco, CA. This nourishing cold soup is ideal for a hot summer day and is best enjoyed with a glass of Manzanilla Sherry.

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar. Can be prepared in 45 minutes or less.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

A classic of the Balearic Islands, where lobster is found in abundance, this stew (known as caldereta) is intensely flavorful and fun to eat. Live lobster is essential, since the tomalley (liver) is a key ingredient. Serve the stew with plenty of crusty country-style bread.

Active time: 15 min Start to finish: 25 min

José Ramón Andrés Buey con Cabrales Como le Gusta a Mi Madre My mother and I were born in Mieres, Asturias, the most beautiful region you'll ever see in Europe and the home of Cabrales, a great blue cheese made in the Asturian mountains. When I was young, we moved to Barcelona. Whenever my mother was homesick for Asturias, she'd eat a little piece of Cabrales to bring her closer to Mieres. To this day, every time I want to feel like I'm in Asturias, I eat some Cabrales, by itself or in this beef recipe.

(Teules de Taronja) These crisp cookies are shaped like the terra-cotta roof tiles, teules (tejas in Castilian Spanish), that top village houses—old and new—throughout Spain. Almonds are a common ingredient in Catalan cookies, but we took another cue from the Moors and added candied orange.

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain adapts traditional en escabreche cooking to low-fat turkey.

Known as coca, this is the traditional street food of Palma. The name derives from the Latin verb coquere, which means "to cook". Shaped in a long oval or rectangle, baked in a wood-fired oven and sold in room-temperature squares, coca is usually eaten as a snack, but it can also be a great starter for a casual meal. Unlike its Italian counterpart, it is covered only with vegetables, never with cheese. There are sweet cocas and special holiday versions, too. When made with frozen bread dough, coca is a snap to prepare.