Jamie Oliver’s take on a classic Valencian dish maybe deliciously tasty but it is not paella - here is the crucial reason why ...

The Castellón-born golfer joined Kendra Scott in the kitchen to create his signature dish, a regional classic from his ...

Many families in Spain have their own version of paella, each slightly different from the last. Some include rabbit or chicken, while others focus on seafood. This paella is a homage to my family ...

While her commitment to limiting food waste is commendable, our Test Kitchen (along with other paella purists on the internet) has some thoughts on the recipe. "Where to start?" says Emily Nienhaus, ...

the signature crispy rice crust that develops on the bottom of a paella. Sauvignon Blanc is almost alone in its ability to match both artichokes and asparagus, two normally troubling foods for wines.

and providing them a path to success in the food industry. The event is also serving as a celebration of the Culinary ...

259 W. 19th St., nr. Seventh Ave.; 212-462-1000 As any self-respecting paella loon will tell you, “socarrat” is the crackly bed of rice that resides on the bottom of a hot paella pan.

And where better to find such a blissful interlude than within the gold standard of Spanish cuisine? Paella takes its name from the traditional frying pan typically used to prepare it and originates ...