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.
In 1998, I was filming The Talented Mr. Ripley in Ischia, a little island off the coast of Naples in Italy. I got a call that changed my life. My father had been diagnosed with throat cancer, and it was stage four.
Christene Barberich on STARTING A SMALL BUSINESS“The fantasy is part of the reward—at every stage of the process—and it can be an insanely powerful tool for manifesting what you really want.” read more
So here's what happened: We ordered a Hemsley + Hemsley spiralizer (exclusive to goop here in the U.S.) to test their noodle pot recipes, and then we fell hard for the kitchen contraption. It offers all the joys of pasta, with none of the guilt: We made perfectly tender...