Spanish

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.

Great summer gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a substandard specimen.

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.

Top this sweet and spicy hash recipe with eggs for breakfast or fold it into tortillas for a taco with some sour cream and hot sauce on top and you’ve got dinner.

This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

From tiny grilled peas that taste like caviar, to a quenelle of smoked-milk ice cream—I was left in tears after this once-in-a-lifetime meal.

This pasta salad holds up well at room temperature and has a flavorful, punchy romesco sauce.

We like to think of this refreshing sangria as spa water but with a little buzz!