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Fabada Asturiana: the dish that changed history
Almost seven years ago I journeyed from Santillana del Mar to Santa Maria de Lebaña via San Vicente de la Barquera. So many saints, so much devotion, that it was little surprise to learn that beyond...
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Lazy Vacation Post: Meaty Leftovers
“A little of what you fancy does you good.” - British saying The hardworking folks behind this non-award winning blog are enjoying a deserved warm weather break on Florida’s Gulf Coast right now. No...
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Discovering Mamposteao
Named for the grandson of Puerto Rico’s first governor, the southern city of Ponce is blessed with appropriately distinguished architecture. The equal of few in the Americas, it is a delightful...
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Portuguese Soup with Chouriço Oil: The Next Big Thing
Right before it was yesterday’s news and tossed on the cultural junk pile as passé, everything was the next big thing. Devotees of Anthony Bourdain will know that as of two weeks ago, Croatian cuisine...
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A Sepia-Tinted Future: Fideua with Cuttlefish
For centuries, mankind and cuttlefish have had something of a difficult relationship, certainly from the latter’s perspective. Even prior to the development of the photographic tint known as sepia – a...
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Is It Okay to Call Something Meat Salad?
While awake in the middle of the night, hoping like hell one’s infant will go back to sleep soon, one experiences a range of emotions, including, but not limited to, joy, frustration, fatigue, anger,...
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Chickpea Purée with Grilled Octopus, Mexican Chorizo and Cilantro Salsa Verde
I know that I am the best cook(er) in the world because my three year-old son tells me so when I make him fridge surprise for dinner. (The surprise being that there is anything remotely edible in our...
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Book Review: Charcutería – The Soul of Spain
Photo: © Nathan Rawlinson With some cookbooks, you just open them, find something that looks good and go straight into your kitchen and start cooking. Charcutería – The Soul of Spain, the new book from...
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Blood In the Time of Spring
Barcelona’s La Boqueria is perhaps the most famous food market in the world, and the most famous of its bar/restaurants is undoubtedly Pinotxo (pee-not-cho), run by the equally famous Juanito Bayen....
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Enfrijoladas! Where Have You Bean All My Life?
“Waiter! What is this?” “Um, it’s bean soup, sir.” “I don’t care what it’s been. What is it now?” - bad English joke Oaxaca, in southern Mexico, has the highest proportion of native peoples in the...
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Segovia in Your Hand
Five years in the making, and after at least six months’ meticulous planning, this was not an auspicious start. Within twenty minutes of claiming our luggage off the futuristically-plastic baggage...
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Al-Mansha
“The pen is the tongue of the mind.” – Don Quixote de La Mancha I have been told that the Inuit have more than 30 words for snow and a similar number of descriptors for the myriad tones of white, blue...
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La Granja
It must go down among the biggest porkies a man ever told a woman – right after Christopher Columbus telling his mother he wouldn’t be long; he and a few friends were just taking their boats out for a...
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