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Hold the Rice - The Boston Globe
archive.boston.com
P aellas made with pasta are a revelation, easier to handle than the familiar Spanish dishes based on rice. In The Cuisines of Spain, Teresa Barrenechea
THE LAST UNDISCOVERED CUISINE / From San Sebastian to San Francisco,...
www.sfgate.com
Cookbooks in our laps, we've visited farmhouses in Tuscany, wine estates in Sicily, farmers' markets in Provence, tapas bars in Barcelona. [...] two prominent...
The Basque Table
jamesbeard.starchefs.com
The Basque Table. Teresa Barrenechea The Basque Table (Harvard Common Press), Marichu Restaurant & Tapas Bar, NYC and Bronxville , NY Wednesday, October 7,
Pollo al chilindron - The Boston Globe
archive.boston.com
Cookbook author Teresa Barrenechea writes that in Spain's fertile Aragon region, ''chilindrones, everyday preparations of chicken or lamb braised in a
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