• Tommelise on November 06, 2010

  Every time I have cooked from this book I have found a new favorite recipe.

Notes about Recipes in this book

• Spinach and chickpeas, Sevilla style (Espinacas con garbanzos a la Sevillana)

  • twoyolks on April 19, 2016

    The spinach and chick peas don't cook together long enough to meld the flavors together.

• Meatballs in almond, garlic, and parsley sauce (Albóndigas con picada de almendra)

  • wester on March 08, 2015

    The meatballs were very good indeed (although maybe a bit salty), but there was very little sauce, and I didn't think the peas added anything. Next time, double the sauce, omit the peas.

• Hake with olive oil, garlic, and chile pepper (Merluza a la Bilbaína)

  • lorloff on November 02, 2011

    Excellent recipe! Use of stove top griddle great technique. I used a pasilla de Oaxaca chili and made a quick fish broth out of shrimp shells, herb salt and home made old bay seasoning.

• Marinated ground pork with fried eggs (Zorza con huevos fritos)

  • wester on June 19, 2020

    A simple dish with bold flavors. Not as filling as the headnote said, just enough for the four of us. Next time with an extra egg and a little bit more potatoes.

• Stuffed peppers, Asturian style (Pimientos rellenos a la Asturiana)

  • anya_sf on February 03, 2022

    I used canned tomatoes instead of fresh and salami instead of Spanish ham. After an hour in the oven, the peppers were plenty soft, but the rice still wasn't cooked; it needed 30 min longer. Since the peppers were quite snug in the pan, it was too awkward to spoon the sauce over them as they cooked, so I didn't bother (although did have to add a bit more water for the extra 30 min). The filling was a little bland on its own, but good with the sauce spooned over it. We enjoyed these and they weren't as heavy as some stuffed peppers.

• Old-fashioned beef stew (Estofado de vaca Aragonés)

  • wester on January 21, 2017

    This smelled delicious, and it tasted fine. I did double all the spices and I think I might increase them even more next time. I forgot the parsley and pine nuts - it will probably be better if I include them.

• Mallorcan potato and vegetable casserole (Tumbet Mallorquín)

  • Tommelise on April 30, 2011

    We really liked this recipe. The potatoes were better than expected, with a very good taste of the roasted peppers. We added more potatoes (8-10) that in the original recipe.

• Rice with pork, sausage, and vegetables (Arroz a la Mallorquina)

  • amoule on March 30, 2015

    pg. 187

• Marinated grilled chicken with garlic mayonnaise (Pollo a la parrilla con allioli)

  • twoyolks on September 06, 2021

    The marinade doesn't flavor the chicken much and the allioli didn't really seem to work with the chicken.

• Almond cookies (Amargos)

  • mcvl on May 22, 2013

    My new go-to almond cookie recipe. After fifteen years of living in Seattle, I have finally come to the realization that my old go-to almond cookie recipe is almost never going to work here; the weather is too wet for crisp edges. So I have given up trying to make crispy almond cookies and instead am giving myself over to tiny, crunchy, chewy almond cookies, and these are it. I don't blanch almonds, otherwise I follow the recipe pretty much as given. Last night a guest ate twelve of them.

• Marinated pork loin (Lomo de cerdo en adobo)

  • sir_ken_g on May 28, 2011

    I did not have a day to do this so I pre-sliced the pork and them marinated to for about 5-6 hours. it worked fine. use good paprika - not the grocery store stuff.

• Stewed zucchini and onion (Zarangollo Rincón de Pepe)

  • twoyolks on July 19, 2017

    I liked the stewed onions and paprika with the zucchini. However, my zucchini didn't end up fully cooked after the cooking time.

• Chicken in almond and pine nut sauce (Pollo en pepitoria)

  • Tommelise on September 04, 2010

    This delicious recipe also calls for a hardboiled egg, which we always skip.

• Eggplant, peppers, and tomatoes with cumin and cilantro (Alboronía)

  • wester on March 08, 2015

    With these ingredients, I expected something better. Not bad, but won't repeat.

• Baked tuna with onion and sherry sauce (Atún Mechado)

  • Bloominanglophile on May 30, 2022

    I thought this was quite nice as part of a tapas meal. The cooking time of 45 minutes will give you well-cooked tuna (adjust the time down if you want pink on the inside). I added some sherry vinegar to lift the flavors of the onion sauce.

• Garlic chicken with cured ham (Pollo al ajillo con jamón)

  • jhappel on June 24, 2017

    Used little chunks of proscuitto and dry white wine. Is still very good.

  • twoyolks on December 07, 2022

    This is a good fricasseed chicken recipe with flavors of ham, sherry, and olive oil in the sauce.

• Rosemary and lemon-scented chicken with potatoes (Pollo al romero y limón con patatas)

  • twoyolks on July 19, 2017

    The chicken was flavorful if a bit dry. The cooking liquids were also tasty. However, the chicken didn't brown very much and the potatoes were very undercooked and inedible.