Roasted Red Pepper and Artichoke Tapenade - Country Cleaver
Today’s letter of the day is – O. As in, Oh. Em. Gee. Open Wide. Huh-OH-ly M-OH-ly. Okay, fine that last one doesn’t count. The point is. Open your face and insert a spoon. Because this action is happening. As I currently sit here eating my feelings, watching all of the girliest of movies I […]
Serrano Ham & Manchego Croquetas With Smoked Pimentón Aioli Recipe on Food52
My husband and I celebrated our anniversary last year by taking a wonderful trip to Spain. Although we tried a countless number of tapas, our favorite was the croquetas- Spanish croquettes filled with different ingredients. My croquetas use classic Spanish ingredients like salty Serrano ham and nutty Manchego cheese. And to serve with them, I make an aioli using Pimenton de La Vera, a delicious sweet smoked paprika. You may want to make extra croquetas because your guests will gobble…
Chicken that Fancies Itself Spanish with Lemons, Onions & Olives Recipe on Food52
This recipe was inspired by a GOOP newsletter. So shoot me; it's good! The original called for lemons sliced paper thin and eaten whole - I find that eating lemon rind gets old quickly, but the quarters give it just as much flavor. - MeghanVK
Gazpacho - Recipe - FineCooking
Best served icy cold, gazpacho needs to be chilled for at least an hour. Here it's garnished with croutons for crunch and cilantro for a burst of bright flavor, but chopped cucumbers and onions are another traditional garnish.