The first thing I notice upon arriving are the smells: the salt ocean air, fresh cut grass, a whiff of wood smoke. The ferry ride from th...

It's always interesting to see how chefs approach doing a Cobaya dinner with us. Having a "theme" is entirely optional, b...

According to Penelope Casas' excellent book " Tapas: The Little Dishes of Spain ," the original tapa was a slice of cured h...