From the Old World: Empanada Gallega

Some days, making many individual empanadas simply will not do. Some days, the only thing to do is to roll the dough as big as you can and make an empanada gallega. A savory dish, these large round or rectangular Spanish empanadas are stuffed with a sofrito of tuna, or a beef picadillo. Having had…

Celebration Food: Bacalao a la Vizcaina Estilo Mexicano

It’s hard to say there is any one food which heavily represents Mexican Christmas tradition. Like everything else in Mexican cuisine, this is heavily dependent on region and class. Tamales are hugely important, but so are pozole and turkey. In some central and souther areas, Spanish dishes such as paella and bacalao are preferred and…

Mantecados de limón -Spanish Lemon Shortbread

I lived in Spain for three years as a kid, a period where tortillas were made with potatoes, not wheat, and the highlight of the year was the giant Christmas box of mantecados and polovorones, shortbread cookies typical of Andalucía, Spain’s southern province. These boxes were the kind of treats that make you forget all other types…

Ate de Membrillo – Quince Marmalade

Quince may be the ugly duckling of tree fruit in the United States. Wait, no. That is too gentle. Quince is the freckled, red-headed step child of tree fruit in the United States. There’s nothing else you can call a fruit that receives a response of ‘what is that?’ when asking for it an orchard…

Big Batch Sofrito

Everyone needs a kitchen cheat. A go-to spice, sauce or dish; a signature easily resorted to when otherwise completely uninspired in the kitchen. Mixing Sriracha and mayonnaise together and calling it your ‘secret sauce’ does not count. Uninspired does not mean lazy. Sofrito is my cheat, my kitchen lifeline when I’m out of fresh vegetables, I’m…