Posted in January 2016

What a little garlic can do…

What a little garlic can do…

It would be hard to imagine a world without garlic. This bulbous plant is a chef’s best friend, elevating even the simplest of dishes to the next level in terms of aromas and flavors. Sure, you can (and should!) add garlic to the most complex of stews, stocks, sauces and more, but garlic really shines … Continue reading

Today’s “Revelation” at MadridFusión

Today’s “Revelation” at MadridFusión

Today is the last day of MadridFusión 2016, which continues to be fantastic source for the latest trends, products and techniques in the avant garde culinary world, while also providing a great backdrop for chefs and producers to strut their impressive stuff. Some of the most exciting elements of this annual culinary conference are the … Continue reading

The Post Avant-Garde at MF 2016!

The Post Avant-Garde at MF 2016!

Madrid Fusión 2016 gets underway today, and for the next three days, Madrid will serve as host to some of the most popular, talented and influential chefs in the world. The theme of this year’s edition of this internationally-renowned culinary conference is “The Post Avant-Garde Language”, and how this relates to “New Roads to Creativity”. … Continue reading

Gastrofestival 2016!

Gastrofestival 2016!

The latest edition of Gastrofestival Madrid kicks off this weekend, inundating the Spanish capital with a fantastic array of events that combine excellent gastronomy with other cultural genres like music, fashion, art, film, literature and more. This annual festival is in its seventh year, and will last from Saturday, January 23rd, through February 7th, 2016. … Continue reading

Spanish Citrus Season!

Spanish Citrus Season!

Whatever you do, do not forget that we are in the throes of Spanish citrus season right now, and if you haven’t been taking advantage of this fact and eating as many delicious oranges, mandarins, grapefruits, lemons and other citrus fruits, then you really ought to get started. You have some catching up to do!! … Continue reading

Irresistable Mediterranean Tapas in Alicante!

Irresistable Mediterranean Tapas in Alicante!

The first thing I did after reading Rodrigo García Fernández’s article Mediterranean Tapas in Alicante: Bar hop your way through the culinary essence of the Mediterranean on Foods and Wines from Spain, was to get online and look for train tickets to Alicante (in the Valencian Community). Stomach grumbling, I was only seconds away from … Continue reading

Healthy Frying, Spanish Style

Healthy Frying, Spanish Style

Who doesn’t love digging into a delicious plate of fried food? Whether it’s a simple dish like french fries, or something more “exotic” like a wonderful and typical Andalusian fritura of small, fresh sardines; hot, crisp and expertly fried food is always a guilty pleasure… but does it have to be? The answer, according to … Continue reading

Nieves Barragán Takes London!

Nieves Barragán Takes London!

Next time you’re in London, make sure to stop by one of the three Barrafina restaurants stewarded by Executive Head Chef Nieves Barragán. This Spanish chef has parlayed her knowledge of and experience with Spanish cuisine and culinary techniques into these three highly successful and popular London establishments – which have become some of the … Continue reading

Spanish Pomegranates!

Spanish Pomegranates!

Wonderful Spanish pomegranates are winter fruit that first appear in early fall and generally stay on store and market shelves as late as February, meaning that there is still time to crack open some of these ancient and juicy orbs. Today pomegranates are valued for their wonderful flavor and gastronomic applications, as well as their … Continue reading

The Pomegranate Touch!

The Pomegranate Touch!

Every holiday I prepare different versions of more or less the same “Christmas salad”. Some type of lettuce – preferably one with a little character and bite, like an escarole –, some variety of citrus fruit, maybe orange, or grapefruit; some tasty extras like avocado, artichokes, tomatoes or slivered almonds; and some sort of intense … Continue reading