Spanish

In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.

A classic Spanish rice dish, grilled paella has wow factor to spare. This version is rich and smoky with chorizo, tomato, and paprika, savory from chicken broth and onions, fragrant with saffron and garlic, and packed with chicken, shrimp, and mussels. Read more.

At La Vara in Brooklyn, Spanish food scholars Alex Raij and Eder Montero use their encyclopedic knowledge to curate a tapas menu inspired by a 700-year stretch of history when it’s largely believed Moors, Jews, and Christians lived in harmony in Spain. CHOW.com Contributing Editor Pervaiz Shallwani filed the following report on July 31, 2012.