The genesis of the recipe comes from the August edition of Traverse Magazine, though I made several changes. I reduced the amounts and did not peel the zucchini, as the recipe suggests. I substituted ...

This simple tapas offering is from Spain's Basque region, where it is typical bar food. This version, from Jose Andres' cookbook, "Made in Spain," combines crunchy bread, soft onion and meaty tuna.

Catalan snack pa amb tomàquet – or pan con tomate, or tomato bread – is usually as simple as rubbing garlic, then tomato on to crusty bread. Here though the tomatoes are given a quick confit on the ...

When entertaining, we love to pile all the toasted slices of bread with the whole tomatoes, garlic, olive oil and salt: then everyone can dive in and make their own. Preheat the grill. Slice the bread ...

You’ll need the bottom half of a long loaf, trimmed to about 2cm-3cm deep. Heat a ridged griddle over a high heat, and toast the bread on both sides, pressing down with a spatula until it brands with ...