cooking.nytimes.com
Publican Chicken Recipe
This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.
olive oil, lemon juice, brown sugar, espelette pepper, oregano, garlic, salt, black pepper, chicken
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DTLA Cheese's Raclette Recipe
An easy raclette recipe from DTLA Cheese. Baby heirloom potatoes are roasted with spinach and Manchego and Idiazábal cheeses, then served with romesco sauce.
red peppers, marcona almonds, garlic, salt, espelette pepper, olive oil, sherry vinegar, potatoes, spinach, manchego cheese, cheese
cooking.nytimes.com
Rice With Rabbit Recipe
Memorable dishes sometimes come out of nowhere One recent evening in Tarragona, just south of Barcelona, I wandered past a number of cafes and tapas bars Txantxangorri, a Basque place serving rice dishes — not paellas — was the only one that had seats
rabbit, espelette pepper, white wine, olive oil, onion, garlic, spanish, tomato paste, chicken stock, parsley leaves
cooking.nytimes.com
Couscous With Mussels and Shrimp Recipe
This one-pot mixture of seafood and coarse-grained couscous offers echoes of paella, and a bottle or two of rosé alongside makes for a happy summer dinner.
olive oil, chorizo, onion, cloves, espelette pepper, smoked paprika, salt, cherry tomatoes, couscous, shrimp, vermouth, fish, mussels, cilantro leaves, lemon