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February 2005 | Recipes Bullet_tocSee Features & Columns Bullet_toc Subscribe to the Magazine

Recipes


Soups + Starters

Creamy Lentil Soup with Serrano Ham
Crispy Chicken and Vegetable Croquettes
Garlicky Wild Mushroom Sauté
Littleneck Clam Soup with Butter Beans and Saffron
Seafood Chowder with Sherry and Serrano Ham
Stuffed Piquillo Peppers with Idiazábal Cheese Sauce
Sweet Pea Soup with Majorero Cream and Roncal Crisps

Salads + Vegetables

Avocado and Frisée Salad with Cheese-Filled Eggplant Rolls
Cauliflower Gratin with Manchego and Almond Sauce
Chickpea and Spinach Stew
Leeks Romesco with Crumbled Garrotxa Cheese
Tender Artichoke Heart Stew with Peas
Smoky Chard Sauté
Tomato Salad with Mint Dressing
Twice-Baked Potatoes with Tetilla and Roasted Fennel
White Bean and Chorizo Salad with Olives

Eggs + Cheese

Cabrales Phyllo Rolls with Sherry Dipping Sauce
Egg and Potato Chip Tortilla
Fried Gorgonzola Bites
Layered Eggplant, Zucchini and Spinach Tortilla

Sandwiches

Bikini Pizza with Sun-Dried Tomatoes
Grilled Ham-and-Cheese Sandwiches with Tapenade

Meat + Poultry

Crusty Roast Leg of Lamb with British Mint Sauce
Lamb Chops Sizzled with Garlic
Lamb Meatballs with Mint
Pistachio-Crusted Rack of Lamb with Pancetta
Pork in Adobo Sauce
Rotisserie Chicken with Dried Fruit and Pine Nuts
Smoked Paprika-Rubbed Steaks with Valdeón Butter
Sweet Spiced Chicken Breasts with Anisette

Fish + Shellfish

Cod with Basque Wine Sauce
Fried Parsley-Flecked Shrimp Cakes
Garlicky Shrimp with Olive Oil
Mackerel Escabèche with Asparagus and Artichoke Hearts
Saucy Clams and Shrimp with Wild Mushrooms
Toasted Spaghetti with Clams

Desserts

Fruit Meringue Kebabs
Isabel's Rice Pudding with Cinnamon
Lemon-and-Cinnamon-Scented Flan
Toasted Bread and Bittersweet Chocolate

Exclusively on foodandwine.com

Almond Soup with Saffron and Apples
Potato Tortilla
Quail Escabèche
Superquick Strawberry Ice Cream
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