Spanish
Blistered Green Beans With Tomato-Almond Pesto
This sauce, inspired by Spanish romesco, uses cherry tomatoes, which are usually the best-tasting type in the market this time of year.
By Chris Morocco
Spanish-Style Tomato Toast with Garlic and Olive Oil
The Spanish dish Pan con Tomate literally means "bread with tomato." In our version, an extra-crunchy piece of toast is rubbed with garlic and anchovy oil, then soaked with tomato purée and finally topped with a hearty sprinkle of smoked salt.
By Rebekah Peppler
Seared Cod With Potato and Chorizo Foil Pack Dinner
Make this your night one camp-out dinner, when the fish is freshest.
By Chris Morocco
Griddled Asparagus, Piperade, Poached Eggs, and Grits
This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.
By Hugh Acheson
Wee Gazpacho
By Catherine McCord
Pigs-in-a-Blanket With Chorizo, Membrillo, and Manchego
Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.
By Rhoda Boone
Spanish Tortilla Bites with Winter Greens and Garlic
The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.
By Lauryn Tyrell
Cumin-and-Paprika-Spiced Marcona Almonds
Almonds were brought to Spain by the Moors, and they've featured in Andalusian cuisine ever since. Typically they are used as a thickener for sauces and, most famously, as the base of ajo blanco. Whole Marcona almonds are roasted with sweet or hot smoked paprika–I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt. In the event of a crippling Marcona almond shortage, regular blanched almonds will do the trick.
By Talia Baiocchi
Brussels Sprout Leaves with Chorizo and Toasted Almonds
A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.
Watermelon Gazpacho With Feta Crema
A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.
By Susan Spungen
Sangria Blanco
A refreshing citrus sangria that gets bittersweet notes from Suze, a French aperitif.
By Lou Lambert and Larry McGuire
Tortilla Española
Here's your chance to master one of Spain's classic tapas. The key is to leave the eggs slightly undercooked; that's what gives this a custardy (not bouncy) texture.
Penne With Garrotxa, Serrano Ham, and Sun-Dried Tomatoes
Native to Catalonia, Spain, Garrotxa is a throaty, goaty cheese that imparts an almost cheddar-like tanginess. A gray mold blankets this pasteurized flavor titan, which gets its smooth earthiness from the lush coastal grasses that feed the goats raised to make it. Cutting away the rind on this firm cheese is easy, and a sharp knife run down the sides will shave off the moldy exterior without sacrificing much of the Garrotxa beneath.
Here, Garrotxa coalesces with two other signature Spanish ingredients, sun-dried tomatoes and Serrano ham, to create an ethereal cheese gratin polished with just a touch of butter, milk, and crème fraîche. This recipe isn't your typical melty, creamy macaroni and cheese; rather, it's a drier dish that allows the ingredients to mingle coyly while remaining somewhat independent.
By Stephanie Stiavetti and Garrett McCord
Turkey Croquettes
Seamus Mullen, chef/owner of New York's Tertulia, shared this recipe exclusively with Epicurious. These croquettes put a Thanksgiving spin on a dish from Tertulia's Spanish menu. In addition to using leftover turkey meat, Mullen's recipe also takes care of any extra mashed potatoes and stuffing, and he suggests serving the croquettes with leftover gravy or cranberry sauce. "Don't worry about being too precise with amounts," insists the chef. "The beauty in cooking leftovers is improvisation."
By Seamus Mullen
Peach-Berry Sangria
On a really hot day, freeze fruit for an hour or two prior to serving—it acts like sweet ice cubes.
By Marge Perry
Cantaloupe Gazpacho
Ryan Lowder, The Copper Onion, Salt Lake City: "The cantaloupes we get here are really sweet, so we counter that with savory flavors."
By Ryan Lowder
Mojo Verde
Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.
By José Andrés
Mojo Rojo
Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.
By José Andrés