Bruschetta

Grilled Eggplant Parmesan

Wonderful and lighter alternative to baked eggplant Parmesan and wonderful for summer or fall nights. I use canned pasta sauce (basil if you have…

Tortillas de camarones or shrimp tortillas

Tortillas de camarones from Andalusia are made with a tiny type of shrimp called camarón and chickpea flour and are typical of the Cádiz province.…

Tapa of mini-tartlets with quail eggs

Updating a very, very traditional Spanish dish, huevos al plato, meaning eggs cooked on a plate... now with quail eggs on 2-bite-sized…

Bonanza of Biscotti!

I lost track on the number of biscotti that I made in the last 24 hours (in between a hectic work schedule). I made a few variations of the biscotti…

Grandma Libia's croquetas

Traditional children's fare and a delectable…

Salmon escabeche

Salmon poached in vinegar, wine, oil and spices, delicious served on toast, as a tapa, flaked in a salad or on its…

Boquerones en vinagre or marinated anchovies

One of the most ubiquitous tapas in Spain, light, healthy and delicious anchovies marinated in vinegar and…

Dungeness Crab, Artichoke, Green Chili & Parmesan Dip

Howie's Dungeness crab, artichoke, green chili and parmesan dip was pitted against Chef Greg Alauzen's black bean dip with gold tortillas. Both men…

Panizas or chickpea fritters

Panizas are typical from the Cádiz province in Andalusia, where the Sherry wines come from. They are made from chickpea flour, boiled in water, made…