This Catalan dish, made with chocolate and spices, is reminiscent of Mexican mole, says Janet Mendel. "But without the spiciness of the chiles, it's much easier to pair with wine." The sauce is ...

This slow-cooked beef stew takes the cold-weather favorite and gives it a spicy, smoky twist. A slew of ground seasonings, fire-roasted tomatoes, and fresh peppers combine to form the medley of flavor ...

Australian Gourmet Traveller recipe for Barbecued lamb neck chops with hazelnut picada and crushed butter potatoes 1.Cook potatoes in boiling salted water until tender (15-20 minutes), drain well and ...

Like many recipes in Catalan cuisine, this dish pairs meat and fruit. When in season, fresh figs may be substituted for dried. Picada is one of the region’s quintessential sauces and adds a touch of ...