Spanish

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

María de los Angeles Rodr‭guez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.

(Gelat de Crema Catalana i Xerès amb Mel i Figues) The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain adapts traditional en escabreche cooking to low-fat turkey.

Originally from Catalonia, a region in northern Spain that surrounds the city of Barcelona, this appetizer is now found all over the country. If not serving immediately, pass the toppings on the side so that the bread doesn't get soggy.

This Basque specialty consists of scrambled eggs garnished with tomatoes, peppers, onions, and a slice of ham. The same Basquaise garnish may be prepared in advance and used for chicken and fish. Chez Gladines serves its pipérade with patates sautées — potatoes pan-fried in duck fat and seasoned with garlic and parsley.

Ninety-nine percent of cava—Spanish sparkling wine—is made in Catalonia. So it's natural that the bubbly beverage has found its way into many elegant Catalan desserts. Here it is combined with the luscious flavors and bright colors of strawberries and oranges in a refreshing sorbet.

Can be prepared in 45 minutes or less.

After experiencing a dazzling meal and the gracious hospitality of Martín Berasategui, one of the top Basque chefs, at the restaurant that bears his name in Lasarte-Oria, he gave us a final taste of his talent in a wonderfully refreshing granizado de cava. The following concoction I devised is very nearly the same, and surprisingly simple.

At one time, musicians who entertained in Catalan countryside were paid with dried fruit and nuts. This came to be known as the "musician's dessert," which is still served to this day. Many places have updated the custom by turning the "pay" into a tart. Here's a rendition, with a rich caramel topping and sweet crust.

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.

The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.

Two of our all-time favorite desserts, now in one new classic.

Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.

By using potato chips, this spin on the Spanish classic is doable on a weeknight.

All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.

This garlicky, herby, and very thrifty soup takes pantry staples like bread and eggs and turns them into something spectacular.