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When you first see Lívia Garreta, you can tell she is an artist.
Stuffed penedesenca chicken is a meat lover’s paradise: the stuffing is beef and pork with fruity accents from raisins, prunes, and dried peaches.
The Nur Qanon Ensemble takes its name from the pomegranate, a popular food in Armenia and a symbol of unity.
Crema catalana is the simple, artful combination of milk, eggs, cinnamon, corn flour, sugar, and citrus.
Along the Ebro River Delta, cooks gather crab, rockfish, conger eel, and mantis shrimp—all just to produce the seafood stock for cuttlefish rossejat.
Each summer solstice in the village of Isil, community members carry torches down the mountainside, creating a serpentine ribbon of fire.
Belonging to a human tower building team is more than a hobby—it’s a way of life.
Until you hear the beat of the drums and feel the heat of the fire in person, it is difficult to understand the power of the Patum de Berga.
Every year, the many ethnic groups living in Nou Barris, Barcelona, gather to combine the ingredients of a new symbolic stew.
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