New York Magazine

Follow this clever recipe and you’ll have captured the essence of spring in a bag.

Txakolina is a great cooking and drinking wine—it has a high level of acidity and works beautifully with food, especially shellfish like cockles.

Sherry is an excellent match for ‘unmatchable’ vegetables like asparagus and artichokes, which makes it a great pairing for this salad.

Nothing against chickens, but according to a wizened egg expert, duck eggs have a greater ratio of yolk to whites, and are therefore “eggier.”

When prepared in authentic Catalonian fashion, this onion makes an ideal (if messy) finger food.

Considered by many to be bait rather than supper, the little fish has started to garner respect for its rich flavor and healthful omega-3s.

Hydroponic greenhouse tomatoes, plump, juicy and remarkably flavorful, simply served on rustic bread and drizzled with olive oil.

Because of the relatively strong taste, the general fish-eating public isn’t always enamored, but soaking the fillets in milk takes care of the oiliness

No one takes potatoes as seriously as husband-and-wife co-chefs Eder Montero and Alexandra Raij.

If you want to see what sparked the tapas craze, sample these chicken-and-chorizo brochettes with cumin aioli.

When produce starts to flood the farmers' markets and it gets too hot to turn on the oven, it's the perfect time to try your own hand at raw dining.

Add big, bold flavors to your next tapas party with a spicy plate of tuna-stuffed piquillo peppers.

Galician-style octopus pairs well with wines that have a citrusy quality.

Tapas are typically Spanish, but what's more American than a salmon croquette, shrunk down to manageable size?

Tapas are typically Spanish, but they don't have to be; sake adds an Asian twist to these steamed clams.

This Korean variety was given a memorable name (for the benefit of American clients) both for its familiar shape and its nutty, buttery richness.

If you want to see what sparked the craze to graze, sample this traditional recipe for toast with marinated fresh anchovies.