Recipes
- Spanish Grilled Shrimp
- Smoked Chicken Pot Pie with Sweet Potato Crust
- Baked Artichokes with Olives and Ricotta Cheese
- Red Hot Chile-Rubbed Pork Skewers
- Spicy Kielbasa Dog with Stout Onions
- Bistec Con Chiles Verdes
- Red Chile Pork Cutlets, Cervantes Style: Chuletas de Serdo en Chile Rojo, Estillo Cervantes
- Manchego-Stuffed Pork Burgers
- Veal Chops with Mixed Peppercorns on Lentils with Broccoli Rabe with Garlic and Pecorino Romano Cheese
- Salad with White Asparagus and Sherry Vinegar and Olive Oil
- Sourdough Olive Stuffing
- Spanish Style Bruschetta
- Chicken with Basil and Pecorino Cheat Sheet
- Hattie's Creole Jambalaya
- Creamed Kale with Caramelized Shallots
- Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce
- Spiced Codfish with Roasted Eggplant Puree and Tomato Essence with Curry Onion Rings
- Moroccan Chicken with Apricot Couscous and Green Olive Sauce in Flat Bread
- Stew Odessa
- Spanish Open-Faced Omelet
- Tapas-Style Pepper-Steak "Parfaits" (Small Plates, Big Taste)
- Catalan Shredded Salt Cod Salad
- Asian-Spiced Duck Breasts with Ginger-Chili Glaze
- Summer "Sangrito"
- Spanish Stuffed Bell Peppers
- Breakfast Empanadas
- Ensalada de Naranja e Aguacate
- Antipasti Penne
- Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra
- Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec)
- Chicken Fricassee
- Roasted Butternut Squash Salad and Kale Summer Rolls with Feta Cheese and Avocado Green Goddess Dressing
- Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice
- Vampire Blood Tomato Soup with Muenster Sammies
- Creole Caesar Salad
- Cranberry-Tangerine Relish
- Classic Turkey in 5
- Charcoal Grilled Chicken Sinaloa-Style with Grilled Corn, Black Bean and Quinoa Relish
- Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce
- Sorbete de la Rioja (la Rioja Wine Sorbet)
- Grilled Ham and Gouda Cheese with Caramelized Onions and Roasted Tomato Mayonnaise
- Catalan Chickpea and Sausage Stew
- Larsen's Fish Market Seafood Chowder
- Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette
- Roasted Turkey a la Tangerine
- Garbanzo Stew with Malanga and Calabaza
- Spiced Marcona Almonds
- Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips
- Spicy Spinach Stew
- Salt-Grilled Spanish Mackerel