Two easy sauces to serve with cooked asparagus–vinaigrette with chopped scallions and peppers, cooked egg yolk and olive oil sauce.

This Spanish version of potato salad is the perfect side for your barbecue meal. Potatoes dressed with extra virgin olive oil, no mayo.

Make-ahead meal that’s good hot or cold–chicken cooked in escabeche marinade with herbs.

Asparagus and other spring vegetables cook in a garlicky sauce. Topped with an egg, the casserole makes a main dish.

Easy way to fry fish fillets. Serve them with a melange of diced veggies. No sauce needed!

A cheesy spinach tart makes a great brunch or lunch dish. With olive oil flaky pastry.

Pork loin, chorizo and sliced ham are baked in a crust enriched with lard. Perfect for your picnic.

A perfect springtime salad–artichokes with oranges and fresh mint leaves. Serve it as a starter or side dish.

Chunks of tender turkey breast cook in a saffron sauce with ground almonds and fresh peas. Serve with rice for a springtime meal.

Ham, pine nuts and spinach make a simple stuffing for trout that are roasted in the oven.

Here’s how to beef up your chicken burgers with a spoonful of umami.

Spiced with cinnamon and aniseed, these olive oil buns are perfect for breakfast.

Chunks of chicken and potatoes in a saffron-spiced sauce thickened with crushed almonds.

First marinated with lemon and garlic, boned fresh anchovies are dusted with flour and fried. Served with a chopped salad with avocado.

Puree some of the beans to thicken this soup. Serve with a dollop of pesto.

An elegant starter–slices of tender squid stuffed with shrimp and fish roe, with two sauces.

Rich and cheesy, this vegetable terrine is perfect for special occasions.

No tomatoes in this marinera sauce! Olive oil, garlic and wine make a terrific sauce for fish with shrimp and clams.

Fast and easy, sear thick-cut chops, add apples, deglaze with a medium Sherry to create a gorgeous sauce.

Double-mashed potatoes with pimentón and broccoli gratin with alioli are great sides for holiday menus.