Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This is one of my very best food memories of Spain—the fabada cooked by my cousin-in-law, Rafa, a talented artist who generously gave me the recipe for this simple, delectable obra maestra. It is loaded with the flavors of chorizo, bacon, paprika, and garlic.
Note: while this dish is edible right after cooking, it is far better the next day.
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...