Anya von Bremzen

Editor's Note: This recipe has been modified from the version developed by Anya Von Bremzen to include cannabis-infused butter in addition to regular butter. You'll find the original non-cannabis recipe here. These incredible brownies are filled with a layer of gooey salted caramel which can be made two weeks in advance. Note: As cannabis regulation continues to evolve across the United States and around the world, please consult your local laws.
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Fabada asturiana is a deliciously rich and hearty bean stew from Asturia, Spain, made with fabes (creamy white beans) as well as chorizo and blood sausage. Slideshow: More Hearty Stew Recipes 
Chicken and Pork Paella
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In this delicious version of the classic Spanish recipe, chicken and pork ribs combine with rice, artichoke hearts and romano beans for a hearty and satisfying dish, laced with alluring flavors of saffron, garlic and smoky pimentón. Slideshow: More Paella Recipes 
Gambas al Ajillo
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This classic shrimp recipe is a total keeper. The shrimp is tender and flavorful, and mopping up the garlicky, herby oil with bread is a must. Slideshow: More Shrimp Recipes 
Cherry Gazpacho
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This truly delicious gazpacho is inspired by Andalusian chef Dani García, who includes sweet cherries in the mix, then tops the summery soup with shaved goat cheese “snow.” Slideshow: More Cherry Recipes 
Romesco Sauce
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This superversatile romesco sauce gets superb flavor from tomatoes, chiles, garlic, bell pepper and nuts. It’s terrific served with everything from grilled vegetables and bread to shrimp, fish, chicken and steak. Slideshow: More Chile Recipes 
These Spanish-style meatballs are prepared with a quick béchamel, which makes them wonderfully moist and tender. They’re cooked in a deeply flavorful tomato-based sauce made with wine and brandy, then topped with crisp mushrooms. Slideshow: More Meatball Recipes 
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Vegetable Tortilla
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The key to this delicious Spanish vegetable tortilla, which is packed with spinach, zucchini, bell pepper and potato, is cooking it on the stovetop the entire time, which creates a lovely custard-like texture. Slideshow: More Spanish Recipes 
Now’s the time to book your Cuba adventure. From the buzziest underground restaurants to the best mojitos on earth, Anya Von Bremzen shares everything you need to know before you go. 
These Spanish-style meatballs are prepared with a quick béchamel, which makes them wonderfully moist and tender. They’re cooked in a deeply flavorful tomato-based sauce made with wine and brandy, then topped with crisp mushrooms. Slideshow: More Meatball Recipes 
Vegetable Tortilla
Rating: Unrated
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The key to this delicious Spanish vegetable tortilla, which is packed with spinach, zucchini, bell pepper and potato, is cooking it on the stovetop the entire time, which creates a lovely custard-like texture. Slideshow: More Spanish Recipes 
Now’s the time to book your Cuba adventure. From the buzziest underground restaurants to the best mojitos on earth, Anya Von Bremzen shares everything you need to know before you go. 
René Redzepi of Copenhagen's Noma has changed the way chefs everywhere think. But as writer Anya von Bremzen explains, his influence goes far beyond food.
More than tandoori chicken or spicy vindaloos, dal defines Indian cooking, often constituting the main daily source of protein, especially for vegetarians. A generic Hindi word for dried legumes—peas, lentils, beans—dal has come to signify a whole universe of dishes simmered with spices and served with chapati bread in the north and rice in the south. Yellow lentils contain protein, the B vitamin folate and soluble fiber, which is good for the heart. Spices play a healthy role, too: In traditional ayurvedic medicine, cumin is valued for its ability to aid digestion, turmeric is prized for its anti-inflammatory and blood-purifying properties, and mustard seeds are believed to heal the bronchial system. More Easy Indian Recipes
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Vegetable Bibimbop
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It is said that bibimbop was originally served after ceremonies to honor one's ancestors. when bits and pieces from ritual offerings would be mixed with freshly cooked hot rice. This vegetarian version comes from the city of Chonju in southwest Korea, and it can be prepared with or without the eggs.Have all the ingredients prepared and assembled by the time the rice finishes cooking. if the rice does cool down, cover it with plastic wrap and reheat it in a microwave oven for 3 to 4 minutes.Plus: More Vegetable Recipes and Tips
Thai Seafood Noodle Salad
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Writer and cookbook author Anya von Bremzen has traveled the world for F&W, finding stories for the magazine from Istanbul to Seoul. Her unforgettable Thai seafood salad is an example of how a perfect dressing can transform poached fish and springy (but bland) rice noodles into a revelatory dish that’s light, fresh and full of flavor. Slideshow: Healthy Thai Recipes 
Spicy Orange Shrimp Seviche
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Ecuadoran beaches are lined with cevicherias. Although most of their offerings are made with raw seafood, in this recipe from Terry Zarikian—the Miami-based publicist and food editor of the Spanish language Selecta magazine—low-calorie, high-protein shrimp are quickly boiled before being marinated in a tangy mixture of orange, lime and lemon juices. Ketchup might seem a strange seviche ingredient but it's remarkably similar to the sweet tomato sauce Ecuadorans traditionally use.Plus: More Appetizer Recipes and Tips
Quick Buckwheat Blini
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Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. They require no rising; Anya von Bremzen’s mother, Larisa, uses this recipe to make a big batch quickly. Slideshow: Breads of the World 
These pickles are even tastier if you refrigerate them for 1 or 2 days.Plus: More Vegetable Recipes and Tips
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This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. Generally speaking, couscous isn't really spicy (though harissa, the traditional, fiery chile-garlic North African condiment, can add a bit of a bite), which means it can partner well with a rich, firmly structured red wine such as Merlot. More Lamb Recipes
Chicken Pozole Verde
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There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.
"I love using slightly under-ripe fruit in my salads, so they act almost like vegetables," says Anya von Bremzen. In the summer, she tosses this tangy escarole salad with apricots and plums as well as peaches; in winter, she substitutes persimmons. Slideshow: Summer Salads 
Indian Coconut Fish Curry
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Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices.More Indian Recipes
For this variation on classic salmon gravlax, Anya von Bremzen cuts the fish into small cubes before adding salt and sugar, so it cures quickly—overnight instead of over several days. She serves the tartare as an hors d’oeuvre with blini (it’s also great with crackers) or as a first course by itself, with pretty, green dill oil and smoked salt. Slideshow: Salmon Recipes 
Cubano Sandwiches
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Hearty Cuban food, with its reliance on rice, beans, plantains and simple meats like roasted chicken or pork, tends to go best with similarly rustic, full-bodied wines, whether white or red. These cubano sandwiches get their character from a classic Cuban mojo, which can be either a marinade or, in this case, a sauce. Like most Cuban mojos, Anya Von Bremzen's starts with orange juice, then cumin, garlic, oregano, cilantro and quick-pickled red onions add complexity and kick. More Hot Melted Sandwiches
Corn Bread for Khrushchev
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In the US, Nikita Khrushchev is best known for his shoe-banging at the United Nations. In Russia, the eccentric premier is mostly remembered for his obsession with planting corn everywhere—which earned him the nickname of Kukuruznik (Corn Man). As a comical tribute to Khrushchev, Anya von Bremzen and her mother often make this moist, fluffy Moldovan corn bread with feta and sour cream. It's fantastic for dunking into sauces and dips, or with more feta and fire-roasted red peppers. It also makes a great toast. Slideshow: Russian Recipes