Skills & Techniques

Pull apart an ensaïmada and the pastry seems to unravel in delicate, buttery layers. The outside is lightly golden, the inside is...

The name leche frita sounds almost like a kitchen joke. How exactly do you fry milk? Yet this beloved Spanish sweet does...

Piquillo peppers are small, bright red peppers with a remarkable ability to turn simple ingredients into something memorable. Sweet, gently...

Choricero Pepper Paste is one of those ingredients that quietly explains a great deal about Basque cooking. Made from the...

Pick up a polvorón and you quickly understand where its name comes from. The delicate sweet feels almost too crumbly to handle,...

A spoon slips easily through the golden surface of Spanish flan, and you find a custard so soft it almost trembles...

In Spain, the calendar rarely passes without a reason to gather around a table. January brings sweet pastries and family...

Chistorra is one of northern Spain’s most distinctive sausages: thin, deeply red, intensely seasoned, and made to be cooked rather...

A plate arrives looking nothing like the dish you expected. A familiar olive has become a delicate sphere, a sauce...

Some of the most interesting parts of the Spanish eating day happen when nobody is sitting down for a full...