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.
An old Spanish recipe for partridges, you sear the birds then simmer them in a vinegary sauce and store in jars in a cool place, like a fridge. I like to take a couple partridges out and eat them at room temperature, while watching football…
This is one of my favorite dishes on the site: A classy, Spanish-inspired slow braised squirrel recipe. The dish is based on a Catalan rabbit dish, but I like it with squirrel better.
This is a classic recipe from Spain’s Canary Islands: Tuna, seared and then simmered gently in a rich – and slightly spicy – red pepper sauce traditionally served with little potatoes. It’s a great weeknight dinner or party appetizer.
Chilindron, a Spanish stew dominated by roasted red peppers, paprika and onions, is one of my favorite dishes. It’s so versatile it works with almost any meat.
Most of the olives I cure each year are done in a brine. But this year I tried curing green olives with lye. I was scared at first, but after some experiments, I’m now a believer.
The opening of dove season every year serves as a reunion with friends — and firearms — and the dove feast afterward is as much a Labor Day tradition as grilling and football.
The only thing better than catching sharks? Eating them. We came home from shark fishing in San Francisco Bay with our first leopard sharks, which we soon learned are delicious: firm, juicy and white.