Appetizers

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...

Almejas con chorizo is the Spanish surf-and-turf logic at its finest: sweet, briny clams steamed open in a broth that...

These are Portuguese clams in white wine with a twist of smoked paprika — a warmer, smokier cousin of the...

Sképasti pita — “covered pita” — is the Greek street-food move you did not know you needed: two soft pitas...

Peinirli are Greece’s cheese boats: soft yeasted dough shaped into open vessels, loaded with molten kasseri or mozzarella and feta,...

Tirokroketes are Greece’s golden cheese croquettes: creamy feta and sharp kefalotyri bound with herbs, rolled, breaded and fried until the...

Taramosalata is the blushing star of the Greek meze table: a silky emulsion of salted fish roe (tarama), bread, olive...

Tiropitakia are the little golden triangles that no Greek gathering is complete without: crackling layers of phyllo folded flag-style around...