95 recipes found
Butternut Squash Soup (Crema de Calabaza)
Roasted butternut squash blended with a slow sofrito, homemade stock, and a pinch of smoked pimentón, finished with sherry vinegar, toasted pepitas, and crumbled cheese.
Homemade Chicken Stock (Caldo de Pollo Casero)
The stock half the recipes on this site call for. Chicken backs and wings, a few vegetables, cold water, and a slow simmer that never boils. Clear, golden, and set like jelly once it's cold.
Spanish Lentil Stew (Lentejas con Chorizo)
Spain's everyday lentil stew: small brown lentils simmered gently with chorizo, a slow sofrito, and a snapped potato that thickens the broth on its own. One pot, no soaking.
How to Cook Rice (Cómo Cocer Arroz)
Fluffy, separate stovetop rice every time. Rinse off the loose starch, use a 1 to 1.5 ratio, keep the lid on, and let it rest before you fluff.
Pecan Pie (Tarta de Nueces Pecanas)
Toasted pecans set in a glossy brown-sugar caramel, no corn syrup required. Tempering the eggs into the warm caramel is the one technique that separates a silky filling from a curdled one. Uses the same crust as Dutch Apple Pie and Pumpkin Pie.
Pumpkin Pie (Tarta de Calabaza)
A silky pumpkin custard baked in a blind-baked crust, using a two-stage oven temperature so the edges set fast while the center finishes gently, without cracking. Uses the same crust as Dutch Apple Pie and Pecan Pie.
Dutch Apple Pie (Tarta de Manzana Holandesa)
Tart-sweet apples baked under a craggy brown-sugar crumb topping instead of a woven lattice. The site's first pastry-dough recipe — cold butter is the whole secret, and once you've got the crust down, it's the same one behind Pumpkin Pie and Pecan Pie too.
Pumpkin Bread (Bizcocho de Calabaza)
A moist, deeply spiced quick bread built on real canned pumpkin, not pumpkin pie filling. One bowl, no mixer, the fall bake that actually delivers on flavor.
Chicken and Noodles (Pollo con Fideos)
Braised chicken thighs with homemade noodles in rich broth, served over mashed potatoes. Comfort food at its most honest.
Fresh Spanish Chorizo (Chorizo Fresco)
Ground pork, pimentón, and garlic, stuffed into casings and used fresh, no curing required. The from-scratch version of the chorizo fresco that shows up in Patatas a la Riojana and Croquetas de Cocido Madrileño.
Tuna and Cheese Pasta (Pasta Cremosa con Atún y Queso)
Pantry tuna and a splash of cooking cream turn into a rich, cheesy pasta sauce in about 25 minutes, sautéed onion and garlic build the base, parmesan melts in at the end for a sauce that clings to every piece of pasta.
White Chicken Chili (Chili Blanco de Pollo)
A creamy, thick chili built from chicken and white beans instead of beef and tomatoes. Cream cheese stirred in off the heat at the end gives it a tangy, glossy body without any flour or roux.
