Why Spanish-style olives make the best bar snack—and party appetizer.
A mountain town for everyone.
Bring some flare to your cookout with dips, chips, and spicy shrimp.
Donuts better watch out—there's a new fried pastry in town.
The sauce that’ll make your barbecues sing is only four simple steps away.
Meet Spain's answer to Ratatouille.
Turn stale bread and rogue produce into a cool, refreshing gazpacho -- all without a recipe.
Small plates, big flavor -- here are 10 recipes for an outdoor tapeo.
We're tipping our hats to the World Cup's top teams with these FIFA-inspired recipes.
A new egg dish to add to your rotation, straight from yaya's kitchen.
How to coax the most flavor out of sweet summer beans.
Emma Gardner from Poires au Chocolat makes a Spanish almond cake with centuries of history behind it.
Kate from Cookie and Kate shares a creamy, cinnamon-infused Latin American drink that you can make from what's in your pantry.
Today: Raul Martin, the head of Fermín USA -- now in the FOOD52 Shop! -- tells us all about the process of creating an Ibérico ham.
See A&M make a hearty paella spiced with harissa, smoked paprika and merguez.
See A&M make a traditional Spanish paella that would kill at your next tailgate party (but cooks up handsomely on the stove too).
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