95 recipes found
Rioja-Style Potato Stew (Patatas a la Riojana)
A rustic one-pot stew from La Rioja: potatoes torn by hand instead of sliced, simmered with chorizo in a deep pimentón broth that thickens on its own, no flour or roux needed.
Slow Cooker Pot Roast (Asado de Ternera en Olla Lenta)
Chuck roast, carrots, celery, and pearl onions, set it in the morning and come home eight hours later to a fork-tender dinner with its own gravy already made.
Churros con Chocolate
Real Spanish churro dough is just flour, boiling water, and salt, no eggs, no butter, no sugar. Poured together, piped straight into hot oil, and fried until deep golden, then served with a thick Spanish hot chocolate for dipping.
Reverse-Seared Ribeye (Entrecot con Sellado Inverso)
A thick-cut ribeye goes low in the oven first, then gets a hard cast-iron sear at the very end. The reverse-sear method steakhouses use to cook a steak evenly edge to edge, with no gray overcooked band under the crust.
Peach Upside-Down Cake (Tarta Invertida de Melocotón)
Peaches caramelize right in a cast iron skillet in butter and brown sugar, then bake under a simple vanilla cake and flip out warm, caramel-side up. One pan, one flip, no candy thermometer required.
Jiffy Corn Casserole (Pastel de Maíz)
Sweet corn muffin mix, two forms of corn, and sour cream for richness. This is the potluck casserole that gets requested by name, ready in under an hour with almost no technique required.
Smoked Beef Brisket (Pecho de Ternera Ahumado)
Texas-style smoked brisket: just salt, pepper, and low, patient smoke. The whole recipe is refusing to rush the stall and wrapping in butcher paper instead of foil so the bark survives.
Spanish Barra Bread (Pan de Barra)
Spain's everyday bakery loaf: a biga pre-ferment for real flavor, shaped short and thick, baked with steam for a crackling crust built to hold up under a bocadillo.
Galician Tuna Pie (Empanada Gallega de Atún)
A big, golden pie on a real yeasted dough, packed with a tomato-and-pepper sofrito, tuna, and hard-boiled egg. Empanada gallega, sliced into squares, made the traditional way.
Oven-Roasted Pork Belly (Panceta de Cerdo al Horno)
A four-ingredient rub, an overnight rest in the fridge, and two hours in the oven turn pork belly into deeply caramelized, fall-apart-tender slices.
Spanish Ham Croquettes (Croquetas de Cocido Madrileño)
The classic next-day dish from Madrid's beloved chickpea stew. Leftover meats folded into a thick béchamel, breaded, and fried until golden.
Oatmeal Raisin Cookies (Galletas de Avena y Pasas)
Plumped raisins and old-fashioned oats for real chew, not mush. The oatmeal cookie that actually holds up, not the sad flat kind.
