Mar I Muntanya (sea and mountain) is a regional expression for traditional local recipes that combine seafood with meat, poultry, or game. Here is just one of many combinations.
This Sweet Cherry & Almond Fougasse is a slightly different way to enjoy this year’s cherries. It’s perfect for picnics, wonderful with coffee, and just about any time of day really!
Try our special and simple cherry slushie cocktail, a rather unprofessional result (skin an’ all) of painstaking research over several warm and giggly evenings!
Croquettes catalanes Suzanne Dunaway shares her PO-inspired recipes in this weekly blog.
Bunyetes are traditionally made and eaten at Easter all over Catalonia.
So much beautiful fresh spinach around…here’s what to do with it.
Suquet – coming from the Catalan ‘suc,’ which means ‘juice’ of which there should be plenty in this soup-like fish stew A type of seafood stew or casserole, a suquet relies on raw ingredients which…
Not sure what to do with your oranges and lemons? ‘Ow about this then?
Suzanne Dunaway LOVES to cook. Some might say she LIVES to cook. Having cooked, written and painted around the world, here she shares her PO-inspired recipes in this weekly blog.
Yes, it is still only the beginning of automne, but the smell of wood smoke is in the air and so is our hankering for a good old stew.