I always wonder, when I open a cookbook, what recipe is going to jump out at me? I sometimes head for the dessert chapter first, but since man (and everyone else) can’t live by dessert alone – unfortunately – so I scan everything, from appetizers to main courses. I’m often drawn to cookbooks on French foods, of course, but also Spanish, Portuguese, and the areas in between, including the Basque region and Catalonia.

If you’ve been to Barcelona or that part of the world, you know what an exciting place it is. There are amazing beaches and museums, as well as eateries, tapas bars, and food markets. The region is known for its Michelin-starred restaurants, including El Bulli, which was possibly the most famous restaurant in the world, until it closed.

But most Catalan food is very approachable, making use of the very fresh fish and seafood that’s available, as well as Arbequina olive oil, sherry vinegar, garlic, and smoked chile powder called pebre vernell. Crema catalana is a lemon and cinnamon-scented version of crème brûlée, and from a new book about Catalan cuisine, I learned about these little honey cakes that make a nice berenar, or afternoon snack.

Continue Reading Spiced Honey Cakes...