Variation on classic Spanish tortilla–this one with sweet onions in place of potatoes. Perfect for brunch, lunch or supper!

Fresh crushed tomatoes, tuna, olive oil and a garnish of black olives and chopped egg make a rustic “dunking salad” to serve with bread.

More ideas for what to do with a surplus of zucchini! Serve these fried slices with a piquant dipping sauce.

With summer vegetables like zucchini, eggplant and peppers and quick-cooking pork, this is a great warm-weather stew.

Tips for making the best fries and a no-egg mayonnaise to serve with them.

An easy party dip from ingredients in the pantry–canned piquillo peppers, tuna, anchovies and goat cheese.

This light chocolate cake, not too sweet, is made with almond flour for richness, beaten egg whites to keep it light.

Serve an assortment of green veggies with these unusual dips–avocado-mint, pumpkin seed hummus, cilantro cumin, cucumber-basil-chive!

A springtime stew with new potatoes, green garlic and asparagus. Make it vegan or add ham. Pimentón gives flavor and color.

An old-fashioned Spanish dessert–these dumplings with a hint of cinnamon and orange–are poached in sweet caramel syrup.

Use pork hocks or picnic shoulder for this flavorful roast served with broccoli raab or other greens.

Spread it on bread or use as a dip–this creamy, garlicky has salt-cod and pimentón in it.

A tapas bite or a lunch dish–chickpeas and spinach spiced with lots of garlic and cumin are a Spanish vegetarian favorite.

This tender pork tenderloin has a gravy made with Scotch whisky! Surprisingly, it’s a Spanish tapa.

These puffy little yeast doughnuts have pumpkin or squash and orange zest in the batter. They’re typical street food in Valencia, Spain.

Not all Spanish rice is paella! This is a “soupy” rice dish, with pieces of duck and mushrooms.

A salad full of contrast–crunchy raw fennel, juicy sweet oranges, buttery avocado, crisp radishes. Winter into spring.

A classic tapa dish, sizzling garlic shrimp, with a new look–chorizo and spinach added.

Golden threads of candied squash–angel’s hair or cabello de angel–are a traditional sweet in the Spanish kitchen.

Not your usual mashed potatoes! Rutabaga (Swede turnip) plus plenty of garlic and smoked paprika make this a side dish with pizazz.

A luxurious sauce of cava (Spanish sparkling wine), cream and grapes makes a festive dish of roasted salmon.

A traditional dessert of sweet potatoes with molasses syrup is transformed into a frothy parfait for holiday parties.