It’s back to work after a long weekend in Catalunya. This weekend we celebrated Segona Pascua (“Second Easter”) without really knowing what that even means…but no bother, it was a good excuse to get out …

Spring is the best time to enjoy fava beans, a staple in traditional Catalan cooking. In fact, Catalans believe favas are perfect for the Easter holidays, to serve on days when eating meat wasn’t allowed. …

This rice dish is native to the comarques (counties) of the Emporda area of Girona. The mushrooms that are typically used are called rovellons, which can be hard to find outside of Catalunya and are …

Fricandó is a rich and flavorful beef stew, made with moixerons, Catalan wild mushrooms. This dish is perhaps in the Top 10 classic Catalan dishes of all time. So sacred is Fricandó that there are …

Generally eaten as a side-dish for meat and fish, Escalivada is easy to make and makes for a healthy lunch when topped with a bit of good tuna (we like the Bonito del Norte variety).
Ingredients
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