Miss our first #ToastTuesday recipe on Snapchat? We’ve got you covered! This quick and easy avocado toast makes the perfect brunch or midday snack. Give this California-favorite some international flair by using your Try The World ingredients to taste the trend from your own kitchen.
Inspired by an upcoming trip to Spain, blogger Michelle Williams created these beautiful appetizers with the canned tuna from the Spain Box. The best part? They’re impossibly simple to make—all you need is a spare 20 minutes!
A tapa so good that you’ll be tempted to turn it into a main, this dish is layered with heavy doses of paprika and garlic. Serve it with crusty bread to soak up the leftover juices.
At his Boston and New York City restaurants, Jamie Bissonnette serves this romesco, a nut and red pepper-based sauce originally from Catalonia, over squash cooked a la plancha (grilled). We simplify the preparation by sautéing the squash in a cast iron skillet.
Patatas bravas is a dish of fried quartered potatoes that’s served in virtually every bar in Spain. Fried + potatoes? Sounds like a recipe for drunk food. In this version, Powell bakes the potatoes to make a slightly healthier version that’s still just as flavorful.
Typically enjoyed for breakfast and called pa amb tomàquet in Catalan, Pan con Tomate is traditionally made by rubbing a ripe tomato on a toasted piece of day-old bread. In a twist on the classic, Powell uses jarred tumaca sauce from the Spain Box to make the preparation even easier. Sliced heirloom tomatoes add an extra punch of tomato flavor.
With the exception of caviar, we don’t generally consider canned seafood as that premium of a pantry item. In Spain, however, this is hardly the case: some of the best-cooked seafood actually comes in a tin. Seafood Escabeche Crostini is a wonderful showcase of canned Spanish seafood.