This mix of chopped chicken with liver is an adaptation of a country-style pâté from La Mancha. Serve it hot or cold.

A mildly spicy sauce that’s perfect with burgers, steak or any grilled food.

A variation on classic White Gazpacho, this garlicky almond soup is served hot. Easy to make with almond milk.

Fresh rosemary perfumes tender pork tenderloin roasted with potatoes.

Salty sardines spike a dish of spaghetti, pine nuts and raisins provide contrast, a sprig of fresh fennel says spring.

A heart-warming winter stew with a touch of spring–fresh artichokes and peas. Spanish style, the gravy is thickened with ground almonds.

A hummus remake! This creamy chickpea spread has smoky pimentón and lots of cumin. Perfect party dip.

Delicate hake poaches in a flavorful golden saffron sauce.

Fry bread in olive oil–the perfect accompaniment to soups, salads, dips.

A warming winter meal–beef slowly cooks with vegetables, chickpeas and wheat berries.

Using leftovers for a pot of black-eyed peas with pork and vegetables.

Whether sweet or savory, sweet potatoes make a gorgeous flan the holiday meals. The savory version has cheese, herbs and crisp bacon.

These bright red peppers are perfect for holiday meals. With a mushroom stuffing and cheese sauce.

Alfajores are little logs of ground almonds, honey and spices. Pan de higos is a roll of minced figs, almonds and sesame. Sweet and festive.

Dates, figs and nuts fill these festive turnovers, easy to make with store-bought pastry dough.

A sauce of raisins and sweet wine enhances tender pork tenderloin. A very festive dish.

Tangy green olive sauce is a terrific accompaniment to grilled swordfish steak.

Spicy quince dip for crispy fried cheese balls–perfect autumn tapa dish.

Three-ingredient deliciousness! Fried eggs broken into fried potatoes, a Spanish tapa bar favorite.

Spanish rice that’s not paella–chunky pieces of rabbit, mushrooms, asparagus in saffron rice.

As creamy as chowder, but dairy-free–this clam soup has olive oil and pine nuts in the mix.

This vegetarian version of black-eyed peas has a spicy sofrito and a pop of bright pomegranate on top. Serve the dish hot or cold.