On The Range is a weekly exploration of the history and lore of Texas menu items. There’s no doubt that the Spanish are passionate about paella. Paella is, of course, the painstaking meat, rice and ...

Twice a year, during KCRW’s membership drive, Good-Food’s go-to wine guru Stacie Hunt carefully selects a special thank you gift for members who pledge their support. This year she chose two Basque ...

When Arabs brought rice to the Iberian Peninsula sometime between the 8th and 10th centuries, they set in motion a series of events that, five centuries later, would give rise to the invention of ...

Corina Weibel is the chef-owner at Canele in Atwater Village. She tells us why paella is a great cookout food for summer.

Like many notable culinary creations, paella stemmed from a basic desire — hunger. “Valencian farmers would use whatever was left over from a hard day of labor and cook it over a pan with rice,” chef ...

To win Alton Brown’s Cutthroat Kitchen on the Food Network last year, chef Dakota Soifer of Boulder’s Cafe Aion had to run a maze of red velvet ropes and make a red velvet cake using beets for color.

FEW DISHES are as evocative of Spain as paella, yet its origins are as humble as the land from which it arose. More than a meal, paella is an embodiment of history—an alchemy of culture, migration, ...

Traditional paella being made for a long lunch this past fall in Lucena, Spain, where Capital Region native Alex Gore is teaching English in his first post-college job. As lunch crept closer to the ...

Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of ...