Spanish

These marinated Spanish anchovies will bring the tapas bar energy right into your kitchen.

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.

This tangy chilled soup is basically summer in a bowl.

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.

This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that’s rich with flavor.

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.

Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.

A dollop of this romesco sauce improves everything from steak to roasted cauliflower.

Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.

Toasting the almonds before soaking gives this creamy horchata an irresistibly roast-y flavor.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).

Some of Spain's signature flavors, wrapped up in one super-comforting dish.

And who doesn’t like that? 

They're small but mighty—and you don't even need to boil them. 

With a crispy, toasted top hiding saucy, tomato-y noodles, this one-skillet broken spaghetti dish is anything but one-note.

Fat anchovy + briny olive + sharp guindilla pepper = perfection.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

This is the anti-cheesecake, and it’s all we’ve ever wanted.

This is the hearty, rustic, and deeply warming comfort food you'll be craving on all snowy days.