Chicken with Samfaina

Many years ago my husband and I flew to Madrid, Spain, rented a car, and made our way around the northeastern regions of Spain. We then drove over the Pyrenees into France, visited my sister and husband in the town where they live part-time, and then made our way back to Madrid. During the first

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Chorizo and Scallop Skewers

My mother gave me the cookbook Charcuterie for my birthday. She knows me so well! The book is mostly recipes, but also contains a chapter on making charcuterie from scratch. I’m in awe of people who make prosciutto and pancetta, but I live in too humid of a region in the U.S. to hang hams

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Fruit Cheese

So what is fruit cheese? It’s a terrible name, really, but that is exactly what it’s called in this book: Karen Solomon is the author. The fruit cheese is really a fruit paste. It’s similar to the wonderful quince paste or membrillo that’s served alongside Manchego on a Spanish cheese platter. Except that my paste

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Romesco Sauce

My brain is old. At least, that’s my excuse. Or maybe my brain is just full of food-related trivia. Because occasionally I come across a culinary term or food name and I can’t, for the life of me, remember what the heck it is. But Romesco is one of those I remember. But it’s only

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