How To Throw A Spanish-Style Pintxo Party
Flavorful cocktails and savory bites are the secret to a summer soirée.
Mutiny On The Bounty
Watermelon juice is made by puréeing chunks of peeled, seedless watermelon in a blender and pouring it through a fine sieve. Simple syrup is made by combining equal parts boiling water and sugar, and stirring until dissolved. Make this cocktail as an individual drink, or use the quantities in brackets…
Victor Dries serves this ceviche on homemade corn chips, but you could also serve in small glasses.
Grilled Artichokes, Peas & Stracciatella
If you have the time to prepare fresh artichoke hearts for this recipe, by all means do so, but high-quality jarred artichoke hearts make this recipe even easier. Stracciatella is a soft buffalo milk cheese made up of stretched curds and can be found at specialty cheese shops.
Look for serrano ham at gourmet shops. Victor Dries adds trimmings from the ham to the milk mixture to infuse and amplify the flavor — try it if you have trimmings available (let the milk mixture come to a boil, then let stand for about 15 minutes to infuse before…
Victor Dries uses a deep fryer to make easy work of cooking the potatoes for the tortilla, but here we’ve adapted the process for home use.
This is the most amazing, fluffy cheesecake you’ve ever eaten. It rises a bit like a soufflé and will fall once you’ve removed it from the oven. It can be a little challenging to tell when it’s cooked, so use an internal thermometer, if you have one.
A thin, 13-inch flat-bottomed pan is ideal for this recipe. If your seafood cooks too quickly, use tongs to remove it to a bowl, and return it to the pan when you cover the rice to steam.
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Spanish bomba rice from Calasparra is the most authentic choice for paella, but can be difficult to find. Italian short-grain arborio is an excellent substitute.
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Pintxo’s Stuffed Fig Recipe
A salty-sweet Spanish dish from chef Alonzo Ortiz.
Basque Peasant Bacalao Recipe
Chilies, peppers and tomatoes over toast.
Grilled Asparagus, Sweet Mint Dressing & Tomato Red Rice Recipe
Summer fare from Food Network chef Bobby Flay.
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