Fruit and Pinenut Stuffing —November means Thanksgiving
Every time Thanksgiving comes around, I feel I have to explain myself about why I post these recipes. Because today’s recipe, fruit and pinenut stuffing, is not something I ever cooked in Spain. We don’t celebrate Thanksgiving in Spain, therefore its cuisine and traditional dishes are something purely American.
Most of what I cook at home are dishes from my homeland, Spain, sometimes adapted to the American market and the ingredients I can find here. But on many occasions I go by the traditions of the place where I live. My family wouldn’t have it any other way.
One such traditions is Thanksgiving. After (more…)
I am often asked about simple meals —as in easy to make—, for mid-week dinners. Today’s recipe, roasted chicken with seasoned potatoes and shallots, is one of those meals.
I am missing fish, and I am missing shellfish. My brother-in-law Jaime makes the richest, most flavorful arroz con bogavante, soupy rice with lobster, and while I’m not able to replicate it here in Indiana, this creamy rice with langoustines is the best close second. So whenever I find whole shrimp at the store —that is, shrimp with the heads on, or even langoustines if I’m really lucky— I’ll make it.
This is what happened recently —I found langoustines!—, and I couldn’t wait to share with you my recipe for creamy rice with langoustines, a dish that 
The pesto and sundried tomato cheese terrine I’m presenting today is the ultimate party appetizer. Yes, I said party! Because you feel it in the air, you see it on the streets: the summer of 2021 is going to look nothing like that of 2020. Masks are for the most part optional everywhere, but what is more important, we are going to be able to safely gather! At least those of us who are vaccinated.
And with that, parties will happen in backyards, people will gather on the streets, and potlucks will provide a reason for people to choose a 
You’ve probably heard of Basque cheesecake, San Sebastián cheesecake, or cheseecake from La Viña restaurant. I’m sharing that recipe today, which is not mine, but Santiago Rivera’s, chef at La Viña resturant in San Sebastián.
There are many recipes for chicken tagine, and this is one of them, the one I make most often at home, because it’s a crowdpleaser. Okay, I have to confess that some people in my family don’t like olives (go figure!) But they can easily set them aside on this dish. Other than that, If you are like my family, you’re going to love this dish, not only because it’s so satisfying, so nutritious, so balanced and so flavorful, but because it brightens up a table and brings the family and friends together.
With the end of the season of Lent and the beginning of that of Easter, I bring you a Spanish treat typical of this season, pestiños. Don’t ask me to translate it, because I would have a hard time doing it. You’ll have to call it by its original name, and I will help you pronounce it: pehs-teen-yohs.
Alcachofas, artichokes, are probably my mom‘s favorite vegetable. And if you make them using this recipe, it might become your favorite vegetable too. Bye-bye chips! For that touch of crunchiness plus an overdose of flavor, try alcachofas fritas, crispy artichokes, which could easily be called artichoke chips.
I’ve been wanting to post the recipe for salsa romesco —or rather, salsa romesco con calçots, romesco sauce with calçots—, for a while. So when I spotted some very fat green onions at the market last week, I knew I had to make a calçotada at home. And what a happy coincidence that calçots are now in season in Spain! A mostly winter or very early spring dish, it was also very appropriate to make them as we were being buried in snow, as the photos can attest. School as cancelled for the whole week!
