Spanish Cuisine

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...

Spanish dried peppers can transform a sauce without making it aggressively hot. Two of the most important are the ñora...

The Andalusian Fry proves that fried food does not have to feel heavy or oily. Across southern Spain, particularly in...

A la Brasa is one of the simplest yet most expressive cooking methods in Spanish cuisine. The phrase means food...

Spanish salt-curing is one of the oldest techniques behind the country’s remarkable preserved foods. Long before refrigerators entered Spanish kitchens,...

Spanish saffron, or azafrán, is one of the most precious ingredients in Spain’s culinary pantry. A tiny pinch can perfume...

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

Drop a spoonful of buñuelo batter into hot oil and watch it puff into a light, golden little fritter. The outside turns...

A golden ring covered with jewel-like pieces of candied fruit appears on Spanish tables every January. Cut into the soft,...