Home recipes.

Basque / Braise

Rioja-Braised Short Rib & Choricero Sauce

Browned short ribs, Rioja, choricero pepper, and the pot liquor reduced until glossy.

Pantry

Corn & Tomato Panzanella

Sweet corn, ripe tomatoes, stale bread, herbs, and sherry vinegar—dressed in stages.

Motxo

Tuna Carpaccio, Crispy Quinoa Tabouli & Charred Lemon Vin

Cold tuna, herbs, crisp quinoa, and a little smoke from the lemon.

Kitchen Note

Soup from What Is in Your Fridge

Meat, aromatics, broth, vegetables, acid, and herbs—added in the order they need.

Foraged

Setas, Garlic, Herbs & Egg Yolk

Mushrooms sautéed in olive oil with late-added garlic, herbs, a raw yolk, and sherry vinegar.

Meat

Bife Sando, Chimichurri & Criolla

Seared steak with Argentine table sauces and bread toasted in the pan drippings.

Fish / Escabeche

Fresh Fish Escabeche

Fresh fish barely cooked, then rested in warm sherry-vinegar escabeche for carryover and flavor.

Basque

Bacalao al Pil-Pil

Salt cod, warm olive oil, garlic, and guindilla. The fish makes its own sauce.

Preserving

Make Your Own Refrigerator Conserva

Start with raw seafood, cook it gently, and pack it under aromatic olive oil—plus what to serve beside it and how long to keep it.

Seafood

Smoked Mussel Pasta

Smoked mussels, garlic, chile, and pasta water make a fast, glossy sauce with pantry depth.

Vegetable

Slow-Cooked Artichokes, Garlic, Mint & Lemon

Cooked covered in olive oil until tender, then finished with mint and lemon.

Pantry

Gigantes, Heirlooms & Anchovy Dijon Dressing

Warm beans, ripe tomatoes, parsley, and a sharp anchovy Dijon dressing.

Kitchen Note

Crudo: Cold Fish, Salt & Timing

How to buy, keep cold, slice, season, and serve raw fish without overdoing it.

Argentina / Table Sauce

Chimichurri: Parsley, Oregano & Garlic

A loose, sharp table sauce built from parsley, oregano, garlic, chile, vinegar, oil, and brine.

Kitchen Note

Anchovies, Sardines & Mussels

Which tin to open, what it wants beside it, and what not to do to it.