by Madison pollard
Boxed pasta has a reputation for being a cheap and easy way to feed yourself at home, especially for the less gastronomically-inclined chefs. Usually we resort to red sauce from a jar with little to no complexity or handmade elements. My boyfriend and partner-in-culinary-crime, Jeff, is a vegetarian and I frequently find new small ways …
Ahh, yes, one of my most lighthearted and easiest recipes. My keto-inclined best friend brought an $8 bag of pork rinds from Whole Foods to my house. Only to discover that this particular keto and diet-friendly product was essentially flavorless, she nearly discarded them. HELL. NO. Instead of getting got by Whole Foods, I decided …
Roasted and fried almonds are one of the first recipes I learned to make from my tapas bible as a kid. I still make them to this day, but with all sorts of sweet and salty variations. This particular recipe, however, is by far my favorite. It’s yet another ridiculously simple go-to recipe that’s perfect …
When most people think of fruity Spanish drinks, sangria comes to mind. However, if you want to live like a local, you should be sipping tinto de verano, often called ‘tinto’. Everyone has a different recipe, but it generally meets several criteria. First, it’s made with cheap red wine, that’s the deal. This is a …
Here’s the big secret to a lot of my latest recipes! When I first boxed up my prided kitchen in Virginia and packed my bags for Spain, one of the hardest goodbyes was to my spice collection. I knew I wouldn’t get my suitcase successfully through airport customs with a box of fifty open …
I’ve been on a serrano jamone overload lately in Spain – it’s such a tasty product here and is more affordable than back in the U.S. But I’ve decided it’s time to get back to my roots with some super classic pork belly. These crostinis were originally an idea I had for an appetizer when …
I have a new obsession… empanadas! Or as they say here in Spain, “empanadillas.” I love these versatile pockets of magic. I had tried the classic flavors at local panderias filled with pisto and carne, but hadn’t come across many cheese-based fillings for some reason. So needless to say, I was ready to take it …
Some tapas can be complex, served one at a time and requiring abuela’s super secret recipe. Sometimes you’ll find them served together like a antipasti plate. When I’m serving others, I prefer to have the table full from the get go so that I’m not chained to the kitchen. I personally also enjoy savoring variety …
This recipe, originally from Cooking Light (see notes for original recipe), has been a hit with everyone I’ve made it for – my family, who loves anything hearty, salty and reminiscent of Spain, my dear friends on Whole30 as well as my hungover roommates. It just hits the spot – especially during those chilly winter …