“Burnt” Basque Cheesecake - Yes, On Purpose

This “burnt” Basque cheesecake is one of the rare trendy recipes that I’m actually posting while it’s still trendy. I usually wai…

Romesco Sauce – Cold Sauce Monte Rushmore for Sure

It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting…

Spanish Garlic Shrimp (Gambas al Ajillo) – Top of the Tapas

If you ever find yourself in a Spanish restaurant, and they don’t have some version of this garlic shrimp recipe on the menu, imm…

Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave abou…

Veracruz-Style Red Snapper – A New Take on a Very Old Classic

Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, N…

Fried Padron Peppers - Spain's Deliciously Dangerous Divas

This is the time of year when one of my favorite seasonal foods, the Padron pepper makes its very short, annual appearance. By th…

Grilled Spanish Mustard Beef Doesn't Have a Ring to It

When people ask me if I'm ever afraid of running out o f recipes to film, I usually joke that new recipes aren't the prob…