From rustic to fancy, Spanish almond soup will see you through any holiday meal.

A tangy sauce made from pureed wild madroño berries is a terrific accompaniment to thick-cut pork chops.

Subtle spicing with saffron, cinnamon and cumin turns this simple stew with turkey into something special.

Rabbit (or chicken) al ajillo–with garlic–is a Spanish tapa bar favorite. Make it in a sheet pan!

Chunks of monkfish and shrimp cook in a simple sauce made complex with Sherry and brandy.

Grape juice reduced to sweet syrup, flavored with cinnamon and orange, thickened with flour, makes a lovely autumnal pudding.

An unusual soup from southern Spain–creamy with olive oil and egg. This one has chicken broth and turkey meatballs.

A luscious dessert for any holiday–prune-Sherry cream freezes in a loaf pan–easy to serve in slices.

Strands of spaghetti squash are tangled with shrimp, squid and mussels. A sofrito gives flavor. Low-carb variation of a Spanish pasta dish.

This paella is authentically Spanish, but, with the addition of sausage and greens, not absolutely traditional.

Garlic sauces with olive oil and bread or potatoes are typical from one end of the Mediterranean to the other. This one is from Greece.

So quick! Chicken livers sautéed with a splash of Sherry. Serve as tapas or turn them into a main dish.

Beans from the garden and a heap of cherry tomatoes make a great sauté that’s a side or lunch dish. Add ham or keep it vegetarian.

A luscious cream and caramel sauce turns sliced peaches into a special dessert.

Chunks of tuna–fresh or canned–go into this sauce of green and red peppers and tomatoes. Serve cold or room temperature.

Fancy or fun–serve this watermelon ice in crystal goblets or freeze it in popsicle molds. Chill out!

Easy seafood cocktail made with cooked, not raw, shrimp.

Great summer party drinks in Spain! Rebujito with dry Sherry and lemon soda and Kalimotxo, red wine and Coke.