When I was fifteen I lived in a little Spanish city called Talavera de la Reina with the Lazaros, my exchange family. My Spanish mama Julia is an incredible cook and introduced me to the cuisine of the Iberian peninsula—which is always best home-cooked. In the evenings, the typical Spanish dinner is lighter than the meat and rice dishes often found at lunchtime. This menu is what you would find at my family’s house on a weeknight. Spanish tortilla cut into small pieces, some manchego, a glass of wine, gambas and pan con tomate. Perfect.
This tortilla is distinguished by its density because it’s got a high potato-to-egg ratio. Flip it often for an even texture. This is best at room temperature, so definitely make it ahead.
Good Spanish cheeses:
Torta del Casar (my super stinky fave)
Good Spanish olives:
Malagueña (little ones)
Manzanilla (green ones)
Arbequina (buttery ones)
Good Spanish anchovies:
Ortiz brand “anchoas en aceite de oliva” (anchovies packed in olive oil)
El Corte Inglés (department store) store brand, “anchovy loins from the Bay of Biscay” packed in olive oil
Boquerones (white anchovy filets packed in vinegar)
Best online sources for Spanish ingredients:
* Also, Spanish cava is delicious and much cheaper than champagne. I always like a Spanish Rioja with my meal.
The lazy days of summer have come to a close… a little upside? Picking up some fall fashion. We stopped by one of our favorite stores in Manhattan, Soho’s Kirna Zabete to talk to the very stylish owners Beth and Sarah about fall trends and key pieces.
Amy Pennington runs an urban gardening business called GoGo Green that installs gardens for city dwellers. Her cookbook incorporates many tips on how to grow your own kitchen garden and teaches a kitchen economy for today’s urbanite—from how to stock the pantry, to what to plant when, to how...