Stack tomatoes, lettuce, ham, cheese and chicken on a round roll. Grill until toasty. Mango chutney mayonnaise makes it special.

Rabbit braised with wine and aromatic herbs.

Kids will love this–crisp patties of fish and potatoes, best served with mayonnaise.

A sweet and sour vinaigrette plus mint, pine nuts and a garnish of rose petals turn this carrot salad into something special.

Stuffed with fruits, nuts and spices, these small chickens roast until tender in a closed pot, then are browned under the broiler.

Here’s a quick marinade that really punches up the flavor. Great with fish but also good with ribs or chicken.

These crisply fried artichoke slices are as addictive as potato chips!

A slow braise with wine and lots of onions turns beef flank tender and moist.

Crumbly olive oil cookies add crunch to strawberry whip.

So easy–Roast a big fish with onions, tomatoes and wine.

A springtime salad with chopped tomatoes, peppers, oranges topped with chunks of tuna and fava beans.

Serve these fried cauliflower puffs as a tapa or side dish. Easy to make with mashed cauliflower, egg, flour and cheese.

Razor clams cook in 2 minutes on a plancha. Delicious with a garlic-parsley sauce.

Here’s an unusual Spanish potato salad–it’s got oranges mixed in, with onions, olives and bits of cod. Often served as tapas.

A Spanish way with salt cod–poached in olive oil and finished in tomato sauce with olives.

Not mom’s pot roast! This is fresh tuna braised with onions and Sherry.

The sour juice of marmalade oranges is terrific in mayonnaise or as a marinade for turkey breast.