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.
Berlin is known for having one of the most vibrant international art scenes and it’s also known to be one of the most difficult to tap into. Many galleries and art spaces are tucked into alleyways and buildings that aren’t immediately obvious to the casual passerby.
We’ve gotten lots of requests from readers for healthy recipes for kids. Renée Elliott of Planet Organic offers delicious solutions to the kid food/adult food dichotomy with exciting and nutritious recipes for all in her new cookbook Me, You and the Kids, Too. Each recipe was created with the...