Appetizers

Eggplant barely shows up in traditional Portuguese cooking, which always struck me as a shame given how much I love...

There's a specific kind of theater to chouriço assado that I never get tired of: the little clay dish shaped...

I was tired of putting out the same bowl of hummus every time we had people over, and a neighbor...

Pan con tomate — Spanish tomato toast — is Catalonia’s masterclass in doing almost nothing, perfectly: good bread toasted, rubbed...

Volcano shrimp earns its name honestly: crispy fried shrimp tossed in a glossy sauce that starts sweet, turns tangy, and...

Torresmos are Portugal’s answer to the universal truth that fried pork belly makes people happy: marinated chunks — garlic, paprika,...

Patatas bravas are Spain’s fiercest potatoes: crispy golden cubes under a smoky, gently spicy tomato sauce — the one tapa...

Gambas al ajillo con chorizo is what happens when Spain’s two best tapas collide: the garlicky sizzling prawns of the...

This is the garlic bread of my childhood — not slices under broiled butter, but a whole rustic loaf hollowed...

Almejas en salsa verde are the Basque Country’s green-jacketed clams: steamed open in a parsley-loaded sauce of garlic, white wine...