28 recipes found
Paella Valenciana
Chicken, rabbit, and saffron rice cooked wide and shallow, with a crisp caramelized crust on the bottom. The most misunderstood technique in Spanish cooking, done the way Valencia actually does it.
Meat Lasagna (Lasaña de Carne)
Ground beef and Italian sausage, ricotta layered with store-bought pasta sauce — this is the lasagna worth making. Learn the layering order and why resting it before slicing is the only step that truly matters.
Braised Short Ribs (Costillas de Ternera Estofadas)
Bone-in beef short ribs seared hard, braised low and slow in red wine and stock until the meat falls away from the bone. The dish that teaches the full braising method — and why time is the main ingredient.
French Onion Soup (Sopa de Cebolla Francesa)
Onions cooked low and slow until deeply caramelized, simmered in beef broth, ladled into crocks, topped with baguette and Gruyère, then broiled until molten. The soup that teaches patience.
Roast Chicken (Pollo Asado)
A whole chicken roasted until the skin shatters and the meat stays juicy — the technique that fixes every other chicken dish you'll ever make.
Spanish Ratatouille (Pisto)
Spain's slow-cooked vegetable stew — each vegetable given its own time in the pan before they come together in a deeply reduced tomato base. Rich, versatile, and better the next day.
Southern Peach Cobbler (Cobbler de Melocotón)
Jammy, spiced peach filling baked hot before the biscuits go on — that one step is why the topping bakes through instead of steaming. Simple, unfussy, and exactly what summer dessert should be.
Classic Chili (Chili con Carne)
Ground beef chili built in layers — bloomed spices, deeply browned meat, a long simmer. The kind that gets better the next day.
Tortilla Española Moderna (Modern Spanish Omelette)
All the golden, egg-rich depth of a proper Spanish tortilla — silky potatoes, that satisfying flip — with the microwave doing the heavy lifting. Same soul, half the work.
Meatloaf (Pastel de Carne)
A tender, deeply flavored American meatloaf built on a milk-soaked panade — the technique that keeps it moist through the full bake.
Beef Stew (Estofado de Ternera)
A Spanish-style beef stew built in layers — seared chuck, paprika-wine base, root vegetables — braised low and slow until the sauce holds a spoon.
Braised Beef Shanks (Jarrete de Ternera Estofado)
Cross-cut beef shanks slow-braised in wine, paprika, and aromatics until the collagen melts into a rich, glossy sauce.
