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Cod is one of my favorite fishes to cook. It can really take on lots of different spices and lends itself to endless ways of cooking. Here we add s...
Cauliflower "rice" is a thing now, so I thought I would give it a chance. This method takes a third of the time a regular rice would take but stil...
Who does not like shrimp?! I always try to buy whole fresh shrimp that have not been peeled. You can make great stock or sauce from the peels like ...
I grew up in California and my wife is from Texas, so we both have pretty decent quesadilla game. As a kid I always loved the crispy bits that esca...
Salvador N.19 is our go-to blend for paella. Pimentón, saffron and seafood essence gives the dish a warm heartiness and you won't need any other s...
It took me about three years to get a meeting with Eric Ripert to talk to him about spices. What was supposed to be a quick introduction turned int...
My brother and I grew up eating versions of paella made by our German and Japanese parents. Though both would have upset most traditionalists, we l...
A delicious intersection of carbonara technique and bright Catalonian flavors. Fun to make and packed with healthy veggies, without compromising on...
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