16 recipes found
Avocado Toast
Ripe avocado, properly seasoned, on bread toasted until it can hold its weight. With a poached or Spanish fried egg on top, it becomes a complete meal.
Spanish Fried Eggs (Huevos Fritos)
Hot olive oil, a basting spoon, and 90 seconds. The Spanish approach to frying an egg produces crispy lacey edges and a runny yolk — and it is not complicated once you see what the oil should look like.
How to Poach an Egg
Gentle heat, a splash of vinegar, and a little patience. Poaching is one of the most useful egg techniques to learn — and once you have it, you use it constantly.
Albóndigas de Pavo
Spanish-style turkey meatballs simmered in a smoky paprika sauce — tender, weeknight-fast, and deeply savory.
Zucchini Bread
A moist, lemon-scented quick bread that turns a glut of summer zucchini into something you'll bake on purpose.
Banana Bread
A Depression-era quick bread that transforms overripe bananas into something worth the overnight wait.
Biscuits and Gravy
A classic Southern comfort food — flaky buttermilk biscuits smothered in a creamy, thick sausage gravy.
Flan
Caramel on the bottom, silky custard on top — then you flip it. One of the oldest tricks in the Old World kitchen, and one of the most rewarding things a beginner can pull off. Flan is Spain’s most beloved dessert, carried across the Atlantic and adopted everywhere from Mexico to the Philippines. Its roots […]
Bizcocho
A moist, tender Spanish sponge cake built on yogurt and olive oil instead of butter. No stand mixer, no creaming, no fuss — just a bowl, a whisk, and something worth making every week. Bizcocho (bee-SKOH-choh) is one of the most practical cakes in the Spanish home kitchen. It appears in countless regional variations but […]
Clam Chowder
A creamy, hearty soup made with bacon, clams, potatoes, and heavy cream.
Baguette
Four ingredients, no kneading, and an overnight rest. Real baguette crust starts here.
Zuppa Toscana
Creamy Italian sausage soup with kale, potatoes, and cream. One pot, no fuss, done in under an hour.
