The genesis of the recipe comes from the August edition of Traverse Magazine, though I made several changes. I reduced the amounts and did not peel the zucchini, as the recipe suggests. I substituted ...

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.

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 ...

Learn how to make classic Spanish tapas with garlic shrimp cooked in saffron, tomatoes, and white wine. Quick, flavorful, and ...