In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ...

Servings: 4. Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided; 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces ...

Servings: 4. Ingredients: 3 tablespoons neutral oil or refined coconut oil, divided; 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces ...

Every Wednesday, vendors fill the surrounding streets with produce from the fertile central plain of the Spanish ...

Stir in the onion, garlic, bay, rosemary, orange juice, ¾ teaspoon each salt and pepper, and the reserved chickpea liquid.

Humble fish stew showcases the underappreciated cuisine of Spain’s Balearic islands The islands differ from the rest of the region because they were so isolated.

This image released by Phaidon shows a recipe for caldereta de peix, or fish stew, from “The Spanish Mediterranean Islands Cookbook” by Jeff Koehler.

Caldereta de peix (Fish stew) This cover image released by Phaidon shows “The Spanish Mediterranean Islands Cookbook” by Jeff Koehler. (Phaidon via AP) From Jeff Koehler’s “The Spanish Mediterranean ...