Spanish chef José Andrés shares his recipe for rossejat, a paella-style pasta that uses toasted Catalonian fideos instead of short-grain rice. Meanwhile, in the large pot, heat the remaining ...

Put saffron and quarter cup hot water in a small bowl; let sit for 15 minutes. Season proteins with salt and pepper. Heat oil in a paella pan over medium-high heat. Add proteins and cook, turning ...

So you’ve just landed in Barcelona. You’re sleep-deprived, your internal clock’s doing somersaults and all you can think ...

Effortlessly prepare everything from family-sized meals to weeknight dishes with Le Creuset’s 8-quart Signature Oval Dutch ...

I caught up with a dear childhood friend, Senate President Chiz Escudero. The senator spins a lot of plates, with the one ...

James Tanner gets us in the holiday mood with an easy paella, replacing traditional rabbit, mussels and clams with chicken and prawns. Heat a splash of olive oil in a large pan set over medium heat.

I've tried hundreds of Scotch whiskies. Whenever a friend tells me they don't like peat, I steer them right to this bottle.

The recipe can be prepared one day ahead through Step 3. Refrigerate the mushrooms, pureed leek greens, and poached sliced leeks separately. Put the mushrooms in a bowl and cover with the hot water.

The joy of Palma’s burgeoning restaurant scene is the sensational choice and diversity on offer. Jogging alongside ...

Philippe Starck is known for transforming the everyday into something extraordinary. With LA Almazara in Ronda, he imagined an “Andalusian Pandora’s Box”—a building packed with symbolism and ...

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