The Osborne family, famed for their fine sherry, arrived in Spain from England at the end of the eighteenth century and established Bodeg...

Saffron lends a golden glow to the onion that is spooned over the potatoes and is a popular way to make potatoes in the Basque Country. W...

Isabel is still all smiles after a hard day’s work tending the fires at L’Establiment on the reedlined banks of one of the many canals th...

If you can find the fresh anchovies that this recipe calls for (they are sometimes available here) by all means, use them. Otherwise subs...

Another magnificent dish from our friend Digna Prieto, a veritable ball of energy despite her advanced years. This, she tells me, is an o...

My good friend José Manuel is in charge of Casa Ruperto, one of my favorite tapas bars in Sevilla, but all the exceptional tapas served t...

An egg coating (a trick our friend Marisé at Casa Julián in Asturias uses often), brief cooking, and the addition of onion, green pepper,...

“I remember how well my grandmother used to make torrijas,” master chef Pedro Subijana of Akelare restaurant in San Sebastián told me, “b...

A golden, moist cake perfumed with orange. According to our friend Mari Carmen, the secret to its success is adding the ingredients in pr...