Snapper Throat

Spanish Tortilla

Chef Inspired Paella

Mushroom Conserva

Roasted Vegetables

Chocolate Cake

Sweet Drop Peppers Grape and Manchego Salad

Burrata

Shrimp Al Ajillo

Beef Fat Candle

Tres Leches Cake

Caramel Tart

Scallops A La Plancha

Choripán

Hanger Steak

Mussels Al Albarino

Beet Salad

Deviled Eggs

Empanadas

HONEY APPLES, MARCONA ALMONDS, SWEET DROP PEPPERS, PICKLED VEGETABLES

Ceviche

PEPINO ABEJA

SEASONAL MOCKTAIL

LEMON KOMBUCHA

GIN SEASONAL FRUIT

Pat the snapper dry with paper towels both inside the cavity and on the skin. Score the skin with 2–3 shallow diagonal cuts on each side to help the marinade penetrate and cook evenly.

Whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, thyme, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper in a small bowl to make the marinade.

Rub the marinade all over the fish, making sure to get some inside the cavity and into the scored cuts. Let the fish rest at room temperature for 15–20 minutes (or refrigerate up to 1 hour covered) to absorb flavors.

Stuff the throat/cavity of the snapper with the chopped parsley, half of the thin lemon slices, the sliced shallot and the bay leaf. Tuck the remaining lemon slices under the fish or into the scored skin for more flavor during roasting.

Preheat the oven to 220°C (425°F). Line a roasting pan or baking sheet with foil and brush with 1 tbs olive oil to prevent sticking.

Transfer the marinated, stuffed snapper to the prepared pan, skin side up. Drizzle any remaining marinade over the top.

Roast the snapper in the preheated oven for 12–18 minutes, depending on thickness (about 10 minutes per 2.5 cm / 1 inch of thickness). The fish is done when the flesh flakes easily with a fork and the internal temperature at the thickest point reaches 60–63°C (140–145°F).

If you’d like a crisper skin, switch the oven to broil for the last 1–2 minutes while watching closely to avoid burning.

Remove the fish from the oven and transfer to a serving platter. Tent loosely with foil and rest 3–4 minutes.

While the fish rests, place the roasting pan (or a skillet) over medium heat on the stove. Add 1/2 cup white wine or fish stock to the pan juices and shallot bits and simmer, scraping up browned bits, until reduced by half (about 3–4 minutes).

Deglaze and Reduce

Lower heat to low. Whisk in the cold cubed butter, 1 tbs lemon juice and 1 tsp capers a little at a time to create a glossy emulsion. Season with 1/4 tsp salt and 1/4 tsp pepper. Taste and adjust acid or seasoning as needed.

Finish the Sauce

Strain the sauce through a fine sieve into a small bowl if you prefer it smooth. Spoon the sauce over the rested fish or serve on the side.

Sprinkle the chopped parsley garnish over the fish and serve with lemon wedges on the side for squeezing.

Serve the snapper immediately with your choice of sides (roasted potatoes, steamed rice, or a green salad).

whole red snapper (cleaned, scaled, head and tail optional)

olive oil

fresh lemon juice

garlic cloves (minced)

fresh thyme (or 1 tsp dried)

kosher salt

black pepper (freshly ground)

fresh parsley (chopped)

lemon (thinly sliced)

shallot (thinly sliced)

bay leaf

dry white wine or fish stock

butter (cold, cubed)

capers (drained)

salt

black pepper

extra olive oil (for roasting pan)

fresh parsley (chopped, for garnish)

lemon wedges

Peel the potatoes and slice them into 2–3 mm thick rounds or half-moons (depending on size). Thinly slice the onion. Crack the eggs into a large bowl and whisk lightly with 1/2 teaspoon of the salt and the black pepper until combined.

Prepare ingredients

In a large nonstick or heavy skillet (10–12 inch / 25–30 cm), heat 180 ml of the olive oil over medium heat until shimmering but not smoking. Add the sliced potatoes and onions, turn the heat to medium-low, and season the mixture with the remaining 1.5 tsp salt. Gently stir to coat with oil, then cook, stirring occasionally and adjusting heat to maintain a gentle sizzle, until potatoes are tender and slightly jammy but not browned, about 20–25 minutes. The goal is soft, confit-style potatoes and translucent onions.

Cook potatoes and onions

Place a large slotted spoon or spider over a bowl and lift the potatoes and onions out of the oil, letting excess oil drain back into the pan. Reserve the oil for later use. Let the potato–onion mixture cool slightly (about 5 minutes).

Drain oil

Add the warm (not piping hot) potato and onion mixture to the whisked eggs. Stir gently to combine, breaking some of the potato slices so the mixture binds. Let sit for 3–5 minutes so eggs start to coat and marry with the potatoes.

Combine with eggs

Wipe the skillet if you want and return a couple of tablespoons of the reserved oil to the pan (about 1.5–2 tbsp). Heat over medium. Pour the egg–potato mixture into the skillet and spread evenly. Cook undisturbed for 4–6 minutes until the edges begin to set and the underside is golden. Run a spatula around the edges to loosen.

Cook the tortilla

To flip: invert a large plate over the skillet, hold plate and skillet firmly, flip so tortilla is on the plate, then slide it back into the skillet to cook the other side for 3–5 minutes until set. OR finish in oven: preheat oven to 180°C (355°F) and transfer skillet to oven for 6–8 minutes until egg is set through. Adjust time for desired doneness (slightly creamy center is traditional).

Flip or finish in oven

Slide the cooked tortilla onto a serving plate and let rest for at least 10 minutes. This helps it set and develop flavor. If using, sprinkle chopped parsley and flaky salt on top and drizzle the teaspoon of olive oil before serving.

Rest

potatoes (Yukon Gold or Russet), peeled and thinly sliced

yellow onion, thinly sliced

extra-virgin olive oil

large eggs

fine sea salt

freshly ground black pepper

fresh parsley, chopped (optional)

extra-virgin olive oil for serving

flaky sea salt

Place saffron threads in a dry small skillet over low heat for 30–45 seconds until fragrant. Crush lightly between your fingers and set aside.

Toast saffron

Heat a wide paella pan or large skillet over medium heat. Add the extra-virgin olive oil and warm until shimmering.

Add the diced onion and cook, stirring occasionally, until translucent and beginning to soften, about 5 minutes.

Stir in the diced red bell pepper and continue to cook until softened, about 4 minutes.

Add the minced garlic and chopped tomato; cook until the tomato breaks down and the mixture becomes saucy (the sofrito), about 6–8 minutes.

Stir in the sweet smoked paprika and the toasted, crushed saffron. Cook for 30 seconds to bloom the spices.

Pour in the dry white wine to deglaze the pan, scraping any browned bits. Let it reduce by half, about 2–3 minutes. Season the base with 1 1/2 tsp of the sea salt and 1/2 tsp black pepper; reserve the remaining salt for the broth if needed.

Add the short-grain rice to the sofrito and stir for 1–2 minutes to coat each grain with oil and toast slightly.

Add the hot chicken stock and the optional mussel/clam juice if using, then add the bay leaf. Stir once to distribute ingredients evenly; do not stir again after this point to allow the socarrat (crispy bottom) to form.

Bring the pan to a gentle simmer over medium-high heat. Adjust heat to maintain a steady simmer (small bubbling) and cook uncovered without stirring for 10 minutes.

After 10 minutes, reduce heat to medium-low. Scatter the thawed peas over the rice. Taste the liquid and add the remaining 1/2 tsp sea salt if necessary.

While the rice begins cooking, season the chicken pieces lightly with a pinch of salt and pepper. In a separate skillet over medium-high heat, sear the chorizo slices for 1–2 minutes per side until they release oil and become slightly crisp. Remove and set aside.

In the same skillet, quickly sear the seasoned chicken pieces for 2–3 minutes until browned but not cooked through; they will finish cooking in the paella. Transfer chicken and chorizo into the paella, tucking pieces into the rice in an even layer.

After the rice has simmered for a total of about 15 minutes (10 initial + 5), nestle the shrimp, mussels (hinges facing up), and calamari rings into the rice. Press them lightly into the surface so they make contact with the liquid.

Cover the pan loosely with a lid or foil for 4–6 minutes just to steam the shellfish and shrimp through. Remove the cover and continue simmering uncovered until the shrimp are pink and opaque and mussels have opened, about 2–3 more minutes. Discard any mussels that do not open.

Once the rice is tender and most liquid is absorbed, increase the heat to medium-high for 1–2 minutes to help create the socarrat (crispy bottom). Listen for faint crackling; watch carefully to avoid burning.

Remove the paella from heat. Sprinkle the seared chorizo over the top if not already added. Scatter the chopped parsley and the optional finishing pimentón over the surface. Arrange lemon wedges around the pan.

Let the paella rest for 5 minutes before serving to allow flavors to settle and juices to redistribute.

Serve family-style from the pan, squeezing lemon over portions to taste.

yellow onion, finely diced

red bell pepper, diced

roma tomato, finely chopped

garlic, minced

sweet smoked paprika

saffron threads, lightly toasted and crumbled

dry white wine

sea salt

short-grain bomba or arborio rice

low-sodium chicken stock (hot)

clamshell mussels or clam juice (optional, for added brininess)

boneless, skinless chicken thighs, cut into 1" pieces

Spanish chorizo, sliced 1/4" (optional for smoky flavor)

large shrimp, peeled and deveined (tails optional)

mussels, scrubbed and debearded

calamari rings (optional)

frozen peas, thawed

lemon, cut into wedges

flat-leaf parsley, chopped

pimentón or smoked paprika for finishing (optional)

Trim stems and gently clean mushrooms with a damp towel. Halve cremini and large mushrooms; leave small mushrooms whole so pieces are roughly uniform in size (~2–3 cm). Pat dry.

Prepare mushrooms

In a large, wide sauté pan over medium heat, add 2 tablespoons (30 ml) of the extra-virgin olive oil. When warm, add sliced garlic and shallots. Cook, stirring, until translucent and just beginning to color, about 2–3 minutes. Do not let garlic burn.

Sauté aromatics

Increase heat to medium-high. Add mushrooms in a single layer if possible; you may need to do this in two batches to avoid steaming. Sprinkle 1 tsp of the sea salt over them. Cook without moving for 2–3 minutes until bottoms brown, then stir and continue to cook another 4–6 minutes until mushrooms release their liquid and it mostly evaporates and they are golden-brown.

Cook mushrooms

Pour in the white wine and scrape browned bits from the pan. Add the remaining olive oil (reserve about 40–50 ml of oil to top jars later) along with thyme sprigs, bruised rosemary, bay leaves, dried chile flakes (if using), lemon zest, remaining salt (0.5 tsp), black pepper, and sugar. Stir to combine and simmer gently for 2 minutes so flavors meld.

Deglaze & season

Reduce heat to low and let the mixture simmer very gently for 5 minutes so mushrooms absorb the aromatics. Taste and adjust seasoning: add more salt or pepper as needed.

Simmer to infuse

Use 2–3 clean 250–350 ml jars (or one 750–1000 ml) with tight-fitting lids. Wash jars and lids in hot soapy water, rinse, then place jars upright on a baking sheet and dry in a 120°C (250°F) oven for 10 minutes or pour boiling water into jars and invert on a rack to drain. Keep lids hot but not boiling.

Sterilize jars

Using a slotted spoon, pack the warm mushrooms and aromatics into the hot jars, leaving about 1 cm headspace. Distribute garlic, shallot slices, herbs, lemon zest, and chile flakes evenly among jars.

Pack mushrooms

Pour the reserved warm olive oil over the mushrooms so they are completely submerged. If necessary, top with additional olive oil until mushrooms are covered by about 1 cm. Leave 0.5–1 cm headspace. Wipe rims clean with a warm cloth.

Cover with oil

Close jars with lids and allow to cool to room temperature. As they cool, the oil may pull some air out and create a slight vacuum. After cooled, refrigerate for at least 24 hours to allow flavors to develop. Mushroom conserva will keep in the refrigerator for up to 2 weeks; for longer storage follow proper canning procedures (this recipe is for refrigerated conserva, not water-bath preserved canning).

Seal & cool

Before serving, remove desired amount of mushrooms from the jar and place in a bowl. Add chopped parsley, finishing olive oil, and lemon juice. Stir gently to combine and taste; adjust salt or lemon as needed.

Finish

Serve at room temperature with toasted bread or crostini. Mushrooms are excellent as an antipasto, on crostini, or chopped into salads and pasta. Use the infused oil as a dressing component or drizzle over grilled vegetables.

Serve

mixed mushrooms (cremini, shiitake, oyster, or button), cleaned and halved or left whole if small

garlic cloves, thinly sliced

shallots, thinly sliced

fresh thyme sprigs

fresh rosemary, bruised

bay leaves

dried chile flakes (optional)

white wine (or dry vermouth)

lemon zest (from 1 lemon)

black pepper, freshly ground

sugar (optional, to balance acidity)

fresh parsley, chopped

finishing olive oil (good quality), for drizzle

toasted bread or crostini, for serving

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Preheat and prepare pan

Wash all vegetables. Peel the carrots and cut on the diagonal into 1/2-inch thick slices. Cut bell peppers into 1-inch pieces, zucchini into 1/2-inch rounds or half-moons, red onion into 1-inch wedges, halve the baby potatoes, and break broccoli into bite-size florets so everything is roughly the same size for even cooking.

Wash and cut vegetables

Place all prepared vegetables in a large mixing bowl. Add the extra-virgin olive oil, minced garlic, kosher salt, black pepper, dried thyme, crushed rosemary, smoked paprika, and red pepper flakes. Toss thoroughly so every piece is lightly and evenly coated. Taste a tiny bit of a raw pepper or carrot to check seasoning and adjust with up to 1/2 teaspoon more salt if needed.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding — use two sheets if necessary. Overlapping will cause steaming instead of roasting.

Arrange on sheet

Place in the preheated oven and roast at 425°F (220°C) for 20 minutes. After 20 minutes, remove the sheet and use a spatula to flip or stir the vegetables so the undersides brown. Return to the oven and roast another 8–12 minutes, until vegetables are tender and edges are caramelized (total roast time ~28–32 minutes). Check potatoes for doneness by piercing with a fork.

Roast

Remove the tray from the oven. Sprinkle the chopped fresh parsley, drizzle the fresh lemon juice over the hot vegetables, and (if using) grate the Parmesan over top. Toss gently on the tray or transfer to a serving bowl. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Serve warm as a side dish, on top of grains or pasta, or cooled for salads.

carrots

red bell pepper

yellow bell pepper

zucchini

red onion

baby potatoes (halved)

broccoli florets

dried thyme

dried rosemary (crushed)

smoked paprika

red pepper flakes

grated Parmesan (optional)

Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan (or two 8-inch pans) with butter or nonstick spray, then dust lightly with 1 tablespoon flour, tapping out excess.

Preheat and prepare pans

In a large mixing bowl, sift or whisk together 2 cups all-purpose flour, 1.75 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 tsp baking powder, 1.5 tsp baking soda, and 1 tsp salt until evenly distributed.

Combine dry ingredients

In a separate medium bowl or large measuring cup, whisk together 2 large eggs, 1 cup whole milk, 0.5 cup vegetable oil and 2 tsp vanilla extract until smooth.

Mix wet ingredients

Pour the wet mixture into the dry ingredients. Using a spatula or electric mixer on low speed, mix until mostly combined and no large pockets of flour remain (about 30–45 seconds).

Combine wet and dry

Slowly pour in 1 cup hot water (near-boiling) while stirring gently. The batter will be thin—this is expected and produces a moist cake. Scrape down the bowl to incorporate any remaining streaks.

Add hot water

Pour batter into the prepared pan(s) and smooth the top. Bake in the preheated 350°F (175°C) oven until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter: about 30–35 minutes for a 9-inch pan, or 25–30 minutes for 8-inch pans.

Bake

Remove cake from oven and set on a wire rack. Let cool in the pan for 10–15 minutes, then run a knife around the edge and invert onto the rack to cool completely (about 1 hour) before glazing or serving.

Cool

Place 0.5 cup heavy cream in a small saucepan and heat over medium until it just begins to simmer (do not boil) or microwave until steaming, about 30–45 seconds.

Heat cream

Place 1 cup semisweet chocolate chips in a heatproof bowl. Pour the hot cream over the chips and let sit for 1 minute, then stir until smooth. Add 1 tbsp unsalted butter and 0.25 tsp salt, stirring until glossy and fully incorporated. If too thick, stir in 1–2 teaspoons warm water until spreadable.

Make ganache

Place cooled cake on a wire rack set over a sheet pan. Pour the warm ganache over the center of the cake, letting it flow toward the edges; use an offset spatula to coax it to the edges for an even coating. Allow glaze to set at room temperature (about 30 minutes) or refrigerate briefly (10–15 minutes) to speed setting.