very easy

Saffron is used to flavor food and to color it pale golden yellow. Turmeric is often suggested as a substitute for saffron. Although turmeric adds a similar pale yellow color, the flavor is completely different.

Fondue and chocolate, this recipe matches two Swiss well known symbols. Although dessert fondues are relatively modern, wouldn't get you into regional mood dipping pieces of cake into a caquelon of melted chocolate? Wicked!

This rub is the secret to that must-have chicken skin you may have tried in a restaurant before. But the great thing is, it’s easy to make and use. It can get a little messy when applying it to the chicken, but the end result is well worth it.

Gambas al ajillo are very popular as tapas. The shrimp used for this recipe should not be excessively large. The kind of chili used for this in Spain is known as guindilla, a Spanish hot red chili of the thin and long varieties, usually dried.

First invented by the Roman chef after whom the dish is named, it consists of just pasta, parmigiano and butter.

Luckily, there are several ways to get that Sicilian sauce just right. Here's one example, a fine tomato-based concoction just right for fish dishes.

Preparation is simplicity itself in this case.

Sangría can be prepared with cheap wine and taste good, but in sangrías as in everything, quatily pays off. You can create an astounding drink just by using decent quality wine.

No sauce, no wine; this is a variation of the menestra Monterrey recipe; we use the same technique.