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Showing only recipes by “David Rosengarten.”

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Gazpacho in a Pitcher

Here’s a great recipe that is far from the pulpy, clunky, separating gazpacho so often seen in the U.S. The smoothness comes from the inc...

by David Rosengarten


Tomato Bread

You will see Catalan tomato bread at many restaurants and tapas bars in Barcelona—and that’s a very good thing, because it is insanely de...

by David Rosengarten


Catalan Roasted Vegetable Salad

Here’s a modern version of an old Catalan classic. The vegetables were originally cooked in wood ashes, but it’s much easier for modern p...

by David Rosengarten


Spanish Tortilla with Smoked Paprika

There is no dish more widely seen on tapas bars throughout Spain, or more revered, than this wonderful potato-and-egg pie. This is not an...

by David Rosengarten


Piquillo Peppers Stuffed with Salt Cod

The Spanish region of Navarra is supplying the international marketplace with terrifically sweet, deep-tasting red peppers called piquill...

by David Rosengarten


Shrimp with Garlic Sauce

One of my favorite hot tapas—and one that’s extremely easy to make—is shrimp with garlic sauce. Serve with lots of bread for dunking.

by David Rosengarten


Pine Nut Cake

This nutty, fluffy crowd-pleaser can be made a few hours before the party and refrigerated. Bring to the buffet table whole, then cut int...

by David Rosengarten


Yellow Miso Soup with Bean Curd and Fresh Shiitake M...

This starting soup will be delicious any way you serve it—but it would be really special in wan, the small Japanese bowls with matching l...

by David Rosengarten



Dashi is essential in the Japanese kitchen. It is a stock, basically, made from dried seaweed and dried tuna (bonito), that is used in a ...

by David Rosengarten


Light and Crispy Tempura with Shrimp and Assorted Ve...

With tempura, you make frying the entertainment at your party. It’s unusual, innovative—and scrumptious!

by David Rosengarten


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