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In hot weather, a cold, crunchy-spicy-acidic ceviche really hits the spot. I make it all the time. But you just can’t make ceviche with any old fish. Any parasites living in the fish will survive the citrus bath. Here’s my ceviche recipe and how to make your own ceviche without fear of parasites.
This is my signature dish for dove season. Grilled dove is one of my favorites, and this Spanish-inspired take on them never fails to please.
The Iberian tradition of combining shellfish and pork is one of the great pairings in the world. Here is the most famous of the many such dishes: Spanish clams and chorizo.
Fresh cured anchovies sounds like an oxymoron, but it isn’t. This is more like a ceviche than the red, salty anchovies you get in a can. Called boquerones in Spain and gavros in Greece, these are fantastic on crackers or by themselves.
If Porcini are the kings of the mushroom world, chanterelles are its queen. There are several varieties of chanterelle, ranging from the white to the cinnabar to the various yellow ones. Golden chanterelles are the most common variety of chanterelle here in the West, and those in the Pacific Northwest can start getting them in July. Here […]
I first made this stew for my friends Joe and Dorrie in Ohio, last season. I called it Portuguese squirrel stew at the time, but I really have no idea whether this qualifies as Portuguese. All I know is that it’s damn good.
If you search this site, you will find all kinds of recipes for various versions of pork and beans, largely because I feel the combination is divinely inspired. Most people are more familiar with the Brazilian version of this dish, but its origins are in Portugal, which ruled over Brazil for quite some time. Either […]
I have a thing for octopus. In the past nine years, I’ve only bought meat or fish for the home a handful of times — and it’s almost always been octopus. This is one of my favorite ways to eat it, a Spanish classic with lots of garlic and paprika.