Source: Flickr User jlastras
This year I was lucky enough to attend the 11th annual Feria de la Tapa in Rota, Spain. The festival took place in the city's main plaza and featured creative bites from nine of Rota's best restaurants. The three-day fair was a competition to see who could make the most innovative and scrumptious tapas. These weren't your typical Spanish mother's tortilla de patatas or gambas al ajillo, they were clever, interesting takes on classics. Here, you'll find a taste of the exciting dishes.
Photo courtesy of Kiam Marcello Junio
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.
- 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.