Spaniards love to eat, and anyone who has ever spent some time in Spain, either on holiday or living in the country, will ...

In the cooking of the three Roman-based countries of the Mediterranean — France, Italy and Spain — region or place matters more than country. For instance, there is no such thing as “Italian cuisine.” ...

From jamón ibérico to pungent, aged cheeses, protected designation of origin ingredients can elevate your cooking to something sublime. In the food frontier of western Spain’s Extremadura, the ...

“Delicioso,” a scholarly history, looks at Spanish food from prehistory to Ferran Adrià. By Florence Fabricant In the past two decades, the reputation of Spanish food on the world’s culinary stage has ...

Los Angeles isn’t just having a Spanish moment anymore: It’s practically an explosion. Over the past half-decade, Spain’s varied, malleable, and deeply regional cuisine has taken over the hearts and ...

Crisp croquetas filled with gooey bechamel; succulent squid, charred and glistening under a coat of olive oil; a slice of lightly browned tortilla, packed with perfectly cooked potato. Spanish cuisine ...

Chef Enrique Limardo built a name for himself with his avant-garde Latin American cooking at Seven Reasons on 14th Street. He’s since expanded to Mediterranean-Latin at Imperfecto and French-Latin at ...