Spanish
Braised artichokes are the dish every Spanish grandmother keeps in reserve for spring — artichoke halves settled into ol
Galicia's caldo is winter in a bowl from Spain's green Atlantic corner: white beans, potatoes, and dark greens (grelos —
Catalonia has been burning sugar over cold custard since the Middle Ages — long enough that Crema Catalana lays polite b
*Escalivar* means to cook in embers, and escalivada is Catalonia's fire-roasted vegetable salad — whole eggplants, peppe
Fabada is the stew of Asturias, the green, rainy corner of Spain's north — a pot of enormous white beans (*fabes*) simme
Gazpacho is not a tomato smoothie — that is the entire lesson.
In Valencia they will tell you, correctly, that the word *paella* means the pan — the wide, shallow, two-handled pan of
La Mancha's pisto looks like ratatouille's cousin and cooks like its opposite: where the French version sautés and stays
Córdoba's answer to gazpacho is thicker, paler, breadier — and, its people will tell you, better.
Ask a Spanish kitchen for the national dish and you will get this: potato, egg, olive oil, salt — and an argument.