Tortilla de patatas, a Spanish classic, is an iconic potato omelette. It’s all about the Extra Virgin Olive Oil. Sliced potatoes and onions bubble away in a generous glug of Graza Sizzle Extra Virgin Olive Oil. Eggs are added and cooked to perfection. Its simplicity makes it a must-try. It’s flavor makes it a beloved...
Salty smoky bacon enrobes sweet medjool dates studded with an herbed goat cheese filling. Divine. Oh, and definitely simple! This recipe is a tapas classic, happy hour mainstay and charcuterie board tag along. We bring our Herbes de Provence to the party and add it to the goat cheese. Make a batch and watch them...
This recipe is our friend Chef Celeste Baer – Celeste teaches cooking classes in our Teaching Kitchen. Her fun and delicious Host with the Most classes sell out quickly. This is one of the recipes she teaches for adding to your charcuterie display. We love the addition of the citrus in this recipe – we...
This classic tapas can be found throughout Spain in so many variations, using many different types of spuds. We changed up the deep-fried version for this oven-roasted approach using fingerling potatoes. If you can’t find fingerlings, grab small “new” red-skinned potatoes. We love the contrast of the bright herbal flavor in our Rosemary Sea Salt...
One of our most requested cooking classes is Barefoot Contessa Inspired – it’s all about exploring some of Ina Garten’s classic dishes. During the class, we nibble on these roasted nuts. They are so delicious with so many contrasting flavors. We love how the Chipotle Morita Chile Powder plays along with the maple syrup and...
Take party fare to the next level with these quick, easy, feed-a-crowd bites. Cooking instructor Lili Courtney taught this recipe at a recent cooking class and we were blown away. We were scraping the last bits of the sauce from the pan with a spoon. Make a big batch of meatballs, pop them in the...