Lusty Spanish stew with chickpeas, chard, pumpkin and sausages–just right for winter meals.

A rustic Spanish dish of semolina fried with garlic, bacon and garnished with raisins and fried egg. Perfect for breakfast or dinner.

Braised in wine, sweetened with prunes, red cabbage adds festive color to a holiday meal. Good with turkey, goose, pork.

So satisfying–meaty wild mushrooms braised with potatoes, wine and herbs.

Frying caramelizes the sugars in sweet potatoes. These fries are so good with a turkey-burger and cranberry ketchup!

Sweet pumpkin and red bell pepper give great flavor to this colorful fall soup. Garnish with chopped apple for a holiday dinner.

Toss black olives with corn and avocado, a touch of chile for a sensational salsa.

No cooking required! Cool Spanish gazpacho with ripe tomatoes is a breeze to make, a cool pleasure to eat.

Glorious summer plums! A tart-sweet plum sauce is the perfect complement to tender pork tenderloin.

Favorite Spanish tapa–shrimp sizzling in olive oil with garlic and flecks of chili. Use bread to dip up the delicious juice.

Cabbage leaves are layered with savory pork stuffing for this springtime dish.

Springtime! Fresh fava beans, serrano ham, fried egg and a snippet of wild fennel fronds.

Rice pudding, Spanish style, is creamy and flavored with cinnamon and lemon, just right for springtime.

Chunks of monkfish are simmered in this Spanish soup flavored with saffron and thickened with ground almond.

Tender, farm-raised rabbit in a herb-inflected wine marinade is cooked in a Spanish cazuela.