Spain

Manchego is a sheep’s cheese from Spain; when aged, it has a nutty flavor. This is a great cheese for breading and frying as it melts easily while having a distinct earthy flavor. I prefer using Japanese breadcrumbs – known a Panko – as they are lighter and crispier.

This tapas recipe is full of Catalan flavors. The crunchy endive leaves are the perfect foil for smoky chorizo and sweet peppers. Serve it in a bowl with more whole endive leaves for scooping up the salad.

Give your breakfast or brunch a kick-start with this simple irresistible recipe for huevos rancheros. It makes a satisfying (and frugal!) dinner entrée, too.

This is Chef José Pizarro's interpretation of the tomato soup he often orders at restaurant La Cuchara de San Telmo. It’s a cold soup with jamón and Idiazábal. Here, he's roasted the tomatoes with onion and garlic until well reduced and then added water.