Made in Spain
Jin Aragon, José cooks two very earthly regional dishes: Migas and pollo al chilindron.
Jin Aragon, José cooks two very earthly regional dishes: Migas and pollo al chilindron.
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Jacques replicates dishes from the Elysee Palace, including shrimp eggs en cocotte.
Jacques and his wife enjoy tuna tartare with bagel chips and a Spanish tortilla.
A seasonal menu with tomato velvet soup, grilled lamb shasklik and red cabbage salad.
Jacques demonstrates an easy fougasse. Plus salmon rilletes and Nutella crepes.
Mexico inspires garlic and pasilla soup and chicken with chili sauce and achiote rice.
In Merida, Jeremiah Tower serves up a blend of European and indigenous Mayan flavors.
Egg and Tomato Gratin Greens with Cream Dressing Smoked Whitefish Tartine.
Asparagus Custards Apple Skillet Cake Cold Black Bean Soup Slow-Cooked Tuna Steaks.
Mushroom Veloute with Almonds Beef Tenderloin Stew Mushroom and Raisin Chutney.
Corn and Hominy Chowder Red Snapper with Mussels Cheese Crostini Banana Bourbon Coupe.
Lobster Salad Lobster Bisque Lamb and White Bean Stew Asian Eggplant Salad.
Devil Shrimp, Sausage and Potato Packets with Mustard, Mushroom and Walnut Salad.
Chicken Breasts on Mashed Cauliflower Smoked Trout Salad Pineapple Slices in Kirsch.
Tomato Soup with Spinach Coulis little shrimp casseroles Toasted Bread and Mozzarella.
José whips together a nutty dessert called postre de turron the Valencia Fallas festival.
Exploring Cantabria, José creates a unique tapa pairing with anchovies.
José travels to the islands of Canarias and cooks wrinkled potatoes and two great sauces.
Jin Aragon, José cooks two very earthly regional dishes: Migas and pollo al chilindron.
José explores the wonders of Spanish olive oil in Andalucía.
José ventures through Murcia in search of the truth behind drunken goat cheese.
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