Hearing about Jose Andres's Spanish Mercado opening at Hudson Yards, I recalled visiting his restaurants in Washington D.C. This man can cook. Moreover, he can run a restaurant, teach aspiring chefs, and organize fascinating projects. Along with his partners the...
Visiting Madrid while on vacation, I had an afternoon talking bread with Javier Marca. He suggested trying some tortilla Espagnola at what's known as a "cerveceria," a style of tavern and bistro common in Spain. Bodega de la Ardosa is...
Looking through my dusty work notes, I stumbled on a recipe for empanada Gallega, a dough from the Iberian Penninsula whose description inspired cravings. Having a glimpse of a empanadas being made by this Spanish crew featured at The Loaf In the box, well, I...
Bread is a silent sirenity, especially late baking in dimmly lit kitchen. I spent such an evening recently, baking a loaf, the formula of which I'd found on the Facebook page of Antonio Cepas Alonso, a baker from Toledo, Spain. I had spent a full day at work in...
My recent bakes, Sicilian semolina (at left), and a Pane di segale with pancetta (on the right) are a shout out (or hola) to those baking in Spain. They aren't Spanish breads, but I've yet to consider or try some Spanish bread formulas, and hope I do...
