Crispy, baked vegetable chips–beets, parsnips, purple potatoes, carrots, rutabaga- great party food with a creamy goat cheese dip.

A lavish seafood soup, with fish and two kinds of shellfish, makes an elegant starter for holiday dinner parties.

Cook the potatoes with wine and chorizo, then add mussels on top and cook just until they open. The mussel juices flavour the potatoes.

Hiding amongst the chunks of vegetables are pieces of fruity quince. A perfect fall side dish that can cook with a roast.

Fish baked in salt comes out moist and delicious. Here’s how. Serve it with grilled potatoes, tomatoes and green mayonnaise.

Filled with spinach with pine nuts or tuna-olive or ground beef–these variations on empanadillas make great party food.

Sweet pears go into this easy cake with olive oil. Serve it with thick Greek yogurt or ice cream.

Here’s a bbq sauce that’s not too sweet – just a touch of dark molasses to balance the vinegar, fresh tomatoes. Use it on chicken or pork.

Eggplant fried in olive oil is drizzled with miel de caña–molasses. A favorite Spanish tapa.

Four ways with sangría. Perfect for a party.

Cook the noodles right in the shrimp stock. Add shrimp and calamari for a light summer salad.

Great party meal for a crowd! Spicy shrimp, sausage, corn and potatoes. This version with a Spanish twist.

Wings with a Spanish inflection–smoked pimentón and fried in olive oil, a spicy green chile and cilantro dipping sauce.

Fish fried in olive oil is the best! This mixed fry is the specialty of Málaga, Spain.

Serve these potatoes cooked in almond-saffron sauce as a tapa.

These eggs are scrambled in the pan with asparagus, shrimp and mushrooms. Serve them for brunch, lunch or supper!

These pastries are made with an easy choux paste, but with olive oil instead of butter. A honey glaze gives them a sweet finish.

A creamy carrot soup with no dairy, thickened with almonds and rice. Lovely for spring or summer meals.

Hand-made noodles cook right in this chicken stew with saffron.

These eggs are “double-deviled”–ham and spinach stuffing has a touch of hot and so does the gratin sauce topping them.

Prepared like paella, this Spanish rice dish has salt cod and white beans that look like cobblestones!

Veal braised in a savory wine sauce is finished with sliced olives.