Every Thursday, I drop by the Crocker Galleria Farmers Market near the Sugar offices to take a look at the latest in-season produce. Yesterday, I spotted something I hadn't seen before: bite-sized, velveteen-sheened padrón peppers. Although these chiles are typically in season from mid-June all the way through September, this was the first I'd seen of them. Have you spotted some at your market? Read more

With Spanish cuisine being a huge trend these days, you may have come across Spanish paprika on a recipe's ingredient list. Also known as pimentón, this spice is becoming very popular in the United States. But what exactly is Spanish paprika and what makes it so special? Well, there are two kinds of Spanish paprika: smoked and nonsmoked. Smoked paprika is known as Pimentón de la Vera; it's Read more

There's no better way to celebrate the weekend than with a cocktail and some good company. Kick things into gear with this easy and delicious recipe for sangria. The red wine liqueur mixture is infused with peaches and strawberries, and it's topped with a little bit of sparkling water to provide a nice effervescence. The lemon wedge garnish is essential: it adds an tart balance to the concoction. Read more

If you've visited Spain, chances are, you've sampled patatas bravas. They're a standard tapa at just about every restaurant: a fried, bite-sized piece of potato, that's smothered in a slightly spicy paprika- and mayonnaise-based sauce. I fell in love with the simplicity of the dish years ago, but only recently tried to re-create this classic dish in my own kitchen. Traditionally, the potato Read more

Romesco sauce is, in my opinion, one of the most underrated sauces out there. The traditional dish, which is native to Spain's Catalonia region, is a mixture of almonds, garlic, oil, and roasted red peppers. I don't have it that often, but when I do, I always wonder why I don't eat it more! It has a gorgeous color, thick texture, and slightly sweet nutty flavor. Think of it as a red pesto and use Read more

Last night at the James Beard Awards, Spaniard José Andrés took home the most coveted title, that of outstanding chef in the nation. The chef and father has five restaurants in Washington DC, one in Los Angeles, and two in Las Vegas. When receiving the award, Andrés said, "food can change the life of people. Use food in the right way." He's not just making waves with his cuisine; he's also Read more

I love paella but always thought it was a complicated dish to make at home. Recently a friend gave me a paella pan to prove how uncomplicated it is to put together. After my first attempt, I stand corrected: this dish is simple and can be easily made in a large saute pan. Once most of the ingredients are prepped, the scallop paella takes about an hour from start to finish. The recipe calls for Read more