Spanish

This chilled, no-cook Spanish soup is similar to gazpacho but blended instead of chopped. Smoked olive oil adds meati...

Michael Chiarello prefers cooking fruit near the beginning of the grilling session, when the grate is cleanest. Here,...

These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten e...

David Kinch's version of escabèche (marinated cooked seafood) combines sweet crab and crisp vegetables in a spic...

This fast and deliciously flavored Spanish-style pasta is terrific as a meal-in–one, any night of the week. Slideshow...

Made with 18 eggs, two cups of cheese and one cup of cream, this frittata makes a decadent brunch dish for a crowd. ...

Students in Haven’s Kitchen’s tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aiol...

“This dish is almost a cliché in Navarra, but it’s absolutely delicious,” says Alex Raij. “The Spanish ham keeps...

Canned white asparagus from Navarra is so revered in Spain that it has its own D.O. (a protected denomination of orig...

“A real paella is infused with smoky flavor, which is why traditional Spanish cooks almost always make the dish outsi...

“Churros are such a crowd pleaser,” says Top Chef: Just Desserts winner Chris Hanmer about these Spanish-style ridged...

José Andrés seasons his crisp chicken and rich lentil stew with smoky Spanish paprika called pimentón.

“We always need to remember that many people in need, whether here or overseas, don’t have the freedom of time,” says...

To cook this seafood-and-chorizo paella, Pete Evans uses his grill as both a stovetop and an oven, simultaneously usi...

Jose Garces often serves this Spanish bell pepper stew, called a pisto, with poached or fried eggs.