Bring home the global recipes of humanitarian and star chef José Andrés, from tapas to tacos, and from desserts to cocktails.

Finely chop the onion and garlic. Take a small skillet and preheat to medium-hot. Then add the olive oil and let it warm for a couple of seconds before adding the onion Stir continuously to prevent ...

This simple tapas offering is from Spain's Basque region, where it is typical bar food. This version, from Jose Andres' cookbook, "Made in Spain," combines crunchy bread, soft onion and meaty tuna.

These classic Spanish salmon fritters are a simple tapas recipe made with fresh ingredients and traditional technique. Light, ...

This recipe for Esqueixada–salt cod with onion, tomato, peppers, and olives–was one of my favorites from Chef Sixto Alonso’s tapas class at the International Culinary Center. Like many tapas dishes, ...

2 slices country bread, crusts removed, soaked in water, squeezed dry 1. Meatballs: Saute the onion and garlic in a little olive oil, stirring occasionally, until softened, about 3 minutes. 2. Combine ...

When entertaining, we love to pile all the toasted slices of bread with the whole tomatoes, garlic, olive oil and salt: then everyone can dive in and make their own. Preheat the grill. Slice the bread ...

Note: This classic Basque pintxo calls for specific pickled vegetables, but you can use Italian pepperoncini, for example, instead of guindillas, small Basque pickled peppers. 6 medium cured ...

In the simple recipe for the popular Spanish tapas, Gambas al Ajillo (Shrimp with Garlic), the small pink crustaceans are cooked in lots of olive oil with a generous amount of garlic and liberal ...

Spanish tapas trace their origins to bars in the southern Andalusia region, where a free small tapa—usually a piece of sliced cold meat or cheese—was considered a worthy complement for a drink, said ...