Recipes
Pan Bagnat Sandwich
Pan Bagnat, or "bathed bread," is a layered tuna fish sandwich that takes the elements of a salad Niçoise—olives, crisp vegetables, a lemony vinaigrette—and stuffs them between two slices of crusty b…
Classic Gilda Pintxo
Pinxtos are one-bite finger foods served at bars across Spain's Basque Country that showcase local delicacies. The gilda is a simple three-ingredient pinxto starring Conservas Ortiz anchovy fillets…
Grilled Shrimp with Lemon Cherry Tomato Sauce
This dish is perfect for hot weather and quick weeknight cooking when you need to get in and out of the kitchen in a hurry without sacrificing flavor. It comes together in just 30 minutes and only re…
Spanish Tuna Melt
Tuna melt, meet the flavors of Spain. These open-faced tuna sandwiches get a boost of flavor from sweet piquillo peppers, smoky Pimentón de la Vera and rich Manchego cheese. Serve alongside a simple…
Bee's Knees Cocktail
Rumored to be invented during Prohibition, this simple three-ingredient cocktail is sweetened with simple syrup made from honey, also known as "runny honey." Tart lemon juice and herbaceous gin make…
Romesco Sauce
Probably our most popular condiment, we use this on sandwiches, salads and crostini. A Spanish classic.
Salted Kampot Pepper Steak Salad
This vibrant dinner-ready salad is inspired by the classic Cambodian dish Lok Lak (a sizzling beef stir fry served over crisp lettuce, tomatoes and onions with a Kampot pepper lime dipping sauce).
I…
Saragolla Spaghetti with Broccoli Rabe, Burrata & Bottarga
When we want a break from standard Bolognese and pomodoro sauces, we turn to this self-acclaimed "cheffy" and "non-traditional" recipe from Danilo Cortellini, Abruzzo native and former head chef at t…
Fool-Proof Spaghetti Carbonara
From Danilo Cortellini, Abruzzo native and former head chef at the Italian Embassy in London, comes this easy, weeknight friendly carbonara recipe. For this particular dish, Chef Cortellini chooses R…