There is a little pedestrian-only street in the heart of Logroño that is famous for its popular and always-packed tapas bars. Calle de Laurel (Laurel Street) has so many places to visit, tapas to sample and wines to drink that it is nearly impossible to spend time in all of them in only a weekend,…
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Do Not Fear The Tagine
It sounds so exotic, doesn't it? It's a very pretty cooking vessel, indeed! A tagine (or tajine) is an earthenware pot for cooking meats and stews until they reach juicy and aromatic perfection. The resulting dishes cooked in these vessels are also called tagines. Originally used to slow-cook ingredients in the remaining heat of a…
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Adding Fat For Flavour AND Storage
A long time ago, people didn't have the luxury of refrigeration. They had to use other methods like packing meats in salt or canning cooked foods to keep what they had at their freshest for as long as possible. The French have been using a method of adding fat (OK...a lot of fat) to store…
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A Rustic Caldo Verde
I am in the middle of packing for my upcoming trip to the south of Portugal and I am so excited to dive in to all of the classic recipes that I fall in love with on every visit. Garlic, chorizo, clams, pork, piri piri...it is going to be one tasty week! One of the…
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