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Seasoned with our smoky Cataluña blend these sweet potatoes have the warm and caramelized flavor of coziness.
I always have toasted and spiced seeds and nuts on hand for salads and to top platters of vegetables. I recommend them as pantry staples.
Tender stems and charry leaves of grilled broccoli rabe get a delicious finish with Amba Aioli and smokey sweet Cataluña walnuts.
Seasoned with the sweet, smoky Cataluña spice mix these sweet potatoes have the warm and caramelized flavor of chorizo. Topped with creamy Shabazi...
Mid-April is an uncertain time. Vegetables and fruits are beginning to appear at market but who knows when or how many. The weather can vary wildly...
This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...
My son loves these (though he calls them tacos). This recipe simplifies the enchilada process and can be ready in about a half-hour, start to finis...
This is a classic Brazilian collard dish that's often made with bits of smoked pork. My version includes a bit of red cabbage for sweetness and col...
While canned chickpeas are passable, they’ll never be as tasty as these freshly cooked ones. I like to cook chickpeas just to have them around. The...
My wife and I had gotten tired of the usual meatballs and kofte we make. This variation brings together lamb for flavor and pork for texture, and t...
Paul has definitely created his own cuisine and food vocabulary. He combines traditional and modern techniques, always with great aesthetics. Catal...
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