Comments for Spanish Sabores

Comment on Chorizo and White Bean Stew with Spinach by Rodney Galea

Rodney Galea — Thu, 13 Nov 2025 17:28:47 +0000

In reply to Kathy Benavides. Try butter beans, the floury texture goes very well.

Comment on Chorizo and White Bean Stew with Spinach by Rodney Galea

Rodney Galea — Thu, 13 Nov 2025 17:26:52 +0000

One of my favourites. So easy to prepare. Try red wine instead of white wine, that is just as nice.

Comment on Easy Spanish Gazpacho Recipe by Giulia

Giulia — Mon, 15 Sep 2025 09:30:49 +0000

I make this recipe as my go to and I always have a bottle in the fridge. So easy and the flavours are incredible and well balanced

Comment on Burnt Basque Cheesecake Recipe by Lydia P

Lydia P — Wed, 02 Jul 2025 17:47:37 +0000

O.M.G.!!! I made this cheesecake for the first time a few weeks ago. Heavenly! I used half Philly cream cheese, half mascarpone. I reduced the sugar by 1/4 cup. Baked it for 50 minutes. It caramelized beautifully. And it was beyond delicious! You could really appreciate the eggs and caramelized sugar flavour! Everyone loved it! Of course, I was hush hush about how EASY it is to make! I usually make New York style cheesecake, but this will definitely be my go to from now on! I served it with homemade strawberry rhubarb compote and pralines and cream ice cream. I also loved it plain with a few berries. I'll be making it again when peaches come in season. No matter which way you slice it, this cheesecake is a dream!!! I've tried two different Basque cheesecakes from restaurants since and they don't even come close! Thank you for making my world a bit sweeter!

Comment on Red White and Blue Sangria Recipe by Jesper Kehlet

Jesper Kehlet — Wed, 02 Jul 2025 07:36:53 +0000

My wife and I are huge fans of Cava Sangria, and this twist on it is just outstanding! Greetings from our homes in Barcelona, Spain and Carmel, Indiana!

Comment on Tuna Stuffed Piquillo Peppers Recipe (Pimentos del Piquillo Rellenos de Atún) by Tom Hanigan

Tom Hanigan — Sun, 29 Jun 2025 12:51:48 +0000

Good ingredients are key to this recipe. Piquillos are hard to find outside the U.S. as well as really good tuna. Ortiz Ventresca is my gold standard. I almost don't want anyone to know about this food as it'll become too well known and the ingredients will soar in prices. But, nonetheless, it's delicious.