Pimentón tagliolini with mushrooms, sausage, and ham, migas-style.

Last summer, while flipping through Mastering Pasta for the umpteenth time looking for inspiration for weekend dinners, I turned to a dish where Marc Vetri had paired paprika-flavored pasta with very traditional Spanish ingredients including octopus, Marcona almonds, and an Iberian ham broth. If I liked octopus more I would have made it directly, but…

Homemade harissa from Moro: The Cookbook.

In response to the executive order on immigration issued at the end of January, I’ve seen some food sites offer lists of cookbooks that celebrate the foods of the seven countries listed in the ban, with one of Food52’s selections being the book Moro: The Cookbook. I’ve been wanting to write about this book for…

Garlic chicken/pollo al ajillo.

Over the years I’ve acquired many, many Spanish cookbooks but one of my eternal favorites was one I bought way back in the day on a whim at Crate and Barrel: Spanish Country Cooking. (Yes, I paid retail for it.) I’ve written about it here before in singing its praises for inspiring one of my…