Click on the "Follow" button below and you'll get the latest news from Mykitcheninspain via email, mobile or you can read them on your personal news page on this site.
You can unsubscribe anytime you want easily.
You can also choose the topics or keywords that you're interested in, so you receive only what you want.
Mykitcheninspain title: MY KITCHEN IN SPAIN
Is this your feed? Claim it!
Page spread from All About History magazine.FLAVORS OF AL-ANDALUS, The Culinary Legacy of Spain is a book with 120 recipes whose roots are in Moorish Spain—the Muslim era of al-Andalus (711-1492). Chapter One sets the scene and provides the historical background for traditional recipes of modern-day Spain.When All About History, a magazine published in the UK, asked to inte...
(See below for where to order.)My new cookbook, Flavors of al-Andalus, traces the roots of many traditional dishes of Spanish cuisine back to al-Andalus, medieval Spain. They are dishes that people still cook and eat today, the food you might find in a tapas bar in Sevilla, at a village fiesta, or on the dinner table in a pueblo home.How did I choose which recipes to inclu...
Wedges of lettuce hearts are dressed with fried asparagus, garlic, and ham. I was putting the finishing touches on dinner when Ben, returning from a sunset hike up the mountain, presented me with a bunch of freshly-picked wild asparagus. Autumn rains have brought forth this forager’s delight. I sat down to watch the news headlines before dinner. From the kitchen ...
Brownies with carob flour as well as chocolate are gluten-free.Instead of brownies, shall we call them “morenitos,” in honor of their Spanish ingredients? I made them with a new-to-me product, gluten-free carob flour. The carob, also known as locust bean or St. John’s bread—algarrobo in Spanish—is the seed-bearing pod or bean of a tree native to Mediterranean lands. Carob ...
So, what is al-Andalus? I wrote a whole chapter in Flavors of al-Andalus to explain just that. But when Dara Bunjon asked me the question during our video chat, I was hard-pressed to reply. I needed to condense 800 years of Spanish history into a soundbite in order to set the scene for the recipes that I have collected for this book.If you would like to listen in to our ta...
