Recently when I was traveling in Spain, I treated myself to three sardines and three beers everyday. Perhaps it's because I find comfort in routines, especially culinary ones, but I always develop an eating habit while on vacation. In Costa Rica, I tried ceviche at every restaurant, and in Argentina, I could not stop ordering provoleta. How about you?
Last weekend I found myself in the gentle rolling hills of the Andalusian countryside: I was invited to eat a luxurious lunch cooked by a friend's mother. I don't know if you're familiar with Spanish mothers, but they like to cook and more importantly, they like to feed. She created a typical multicourse feast for yours truly! Naturally, I documented the entire thing to share with you. Here, learn what a traditional Spanish meal entails.
I just got back from Spain, where I enjoyed a lot of fried fish and French fries. I'm not ashamed to admit that I always paired them with mayonnaise. There's something about European mayonnaise that's absolutely divine. How about you?
In 10 days, I'm going to Andalucia, Spain. I'm getting excited for my trip by listening to Bebe and drinking lots of rebujito. The wine spritzer native to Andalucia is a refreshing Summer sipper that Spaniards enjoy at the local fair. It's very easy to make and even easier to drink. I've been sipping it by the gallons! It does require that you seek out a decent bottle of Sherry, but this quick cocktail is worth it. To get the recipe, which isn't really much of a recipe, because all you do is mix the Sherry with Sprite, keep reading.
- A cool trick for cutting cherry tomatoes.
- A cool trick for cutting cherry tomatoes. — Huffington Post Food
- Why you should be drinking Spanish white wines. — Slate
- How come so many chefs' twitter accounts are horribly boring? — Time
- An homage to the cooking shows of the past. — Grub Street SF
- How to make your own tonic water. — Chow
- Must make: mussels in spicy tomato sauce. — Serious Eats
- After taking a hiatus, competitive eater Takeru Kobayashi is back in business. — Eater
- Why there is salmonella in your eggs. — Eatocracy
I really hate Atlanta summers. I hate the heat, I hate the humidity, I hate the kids not having a routine and I hate that I can't cook whatever I want because it is too hot in the kitchen! Other than salad, chilled soups are one of the few "no-cook" dishes that I enjoy, and gazpacho is at the top of the list. When I make a batch, I make a huge one, and will eat it for lunch every day of the week, and I don't get sick of it.
Everyone's gazpacho is different, and unless it is bland, I will eat it. This recipe is how I like it, with lots of cilantro and vinegar, and kind of chunky. Feel free to play around with this recipe. If you hate cilantro, you can completely leave it out. Add in some flat leaf parsley, scallions or chives. You can make it completely fat free and leave out the oil. This recipe is so forgiving. In addition, it will stay fresh in your refrigerator for a week. Enjoy and stay cool!
Learn her favorite gazpacho preparation when you read on.
Pop into any beach bar along the southern coast of Spain and you'll find sardines on the menu. Fresh-caught sardines are a delicacy native to the region where they're served grilled, seasoned only with chunky salt crystals. Recently, I attended a barbecue where a Spaniard taught me how to make sardines. Read on for the procedure.
Olé! In this past weekend's World Cup finals, the entire world watched Spain score a goal against the Netherlands in overtime to take home the treasured title for the very first time in the nation's history.
Since team YumSugar was rooting for Spain from the very beginning, it's only natural that we'll be celebrating all week with plenty of food and drink — de España, of course.
Here are a few of the ways we'll be commemorating the victory.
When the weather is warm and the days are long, there is no drink I crave more than sangria. The combination of wine, booze, and fruit is refreshing, comforting, and delicious. While I enjoy making pitchers of new and different sangria variations, sometimes it's nice to go back to basics. After all, there is a reason the classic red wine sangria is so popular: it really is wonderful! My recipe is from a small tapas bar in Cordoba of which I no longer remember the name. I've been enjoying this sangria for eight years and simply think there is no better traditional sangria recipe. A combination of red wine, Pellegrino Limonata, rum, Cointreau, and apple schnapps, to me, it's the ultimate Spanish sangria. Here's how I make it.