José Andrés has spent decades serving delicious food through his extensive portfolio of restaurants — and, for over 15 years, demonstrating how food too can serve. I grew up eating at his D.C. restaurants, learning how to order tapas at Jaleo, celebrating special occasions at Zaytinya, marveling at the molecular gastronomy–inspired cocktails at barmini. He has remained someone I fondly, and proudly, claim on behalf of my hometown.
From his early years working under Ferran Adrià at the legendary restaurant El Bulli to his founding of World Central Kitchen (WCK) in the wake of the 2010 Haitian earthquake to today, Andrés has remained relentlessly curious and restlessly active, exploring new food traditions, opening new restaurants, expanding WCK’s operations to ever more places in dire need of aid. This expansive collection of recipes speaks to that range, from Spanish classics to çilbir, and from Thanksgiving-ready mashed potatoes to tacos.
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Allioli a la Catalana (Traditional Catalan Garlic and Oil Sauce)
Food & Wine / Photo by Jake Sternquist / Food Styling by Sammy Mila / Prop Styling by Breanna Ghazali
Andrés shares a simple recipe for a classic, egg-free allioli. It’s built patiently in a mortar and pestle, working garlic and salt with olive oil — added drop by drop — until the emulsion turns thick and glossy. The result is a bold, versatile sauce for meats, seafood, and vegetables.
Leeks Two Ways with Wild Mushrooms
Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
This ode to leeks treats the vegetable as the star, gently poaching the whites with butter and thyme while puréeing the greens into a silky base. Wild mushrooms, mint, and a warm vinaigrette bring earthy contrast and lift.
Pan con Tomate y Jamón de Serrano (Tomato-Rubbed Bread with Serrano Ham)
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
A Barcelona bar staple, this version leans on peak tomatoes and good olive oil rubbed onto warm, crusty bread so the juices soak in, then finishes with Serrano ham — though anchovies or cheese also make excellent toppers.
Mashed Potatoes with Manchego and Olive Oil
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Swapping butter for fruity olive oil and Manchego yields plush, distinctly Spanish potatoes. Stream the oil in slowly, as Andrés advises, to avoid oily streaks and achieve a perfectly creamy texture.
Arroz con Pollo with Mushrooms
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco
This comforting pan of rice and chicken draws depth from cremini or oyster mushrooms, smoked pimentón, and sofrito aromatics, delivering savory heft and cozy, familiar flavor.
Tres Leches Cake
Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl
Andrés’ take on the Latin American classic bakes up with a light crumb that drinks in the three-milk mixture for a tender, delicately soaked cake. Serve it chilled and crowned with softly whipped cream.
Tuna and Green Olive Empanadas
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco
Snackable and deeply savory, these empanadas pack a classic Spanish filling of pantry tuna, briny olives, and chopped hard-boiled eggs, which keeps its shape for easy assembly and neat bites.
Gazpacho al Estilo de Patricia (Patricia’s Gazpacho)
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek
This recipe for Córdoba-style gazpacho comes from Andrés’ wife, Patricia Fernandez de la Cruz. The chilled blend of ripe vegetables balances sweetness and acidity for vivid, refreshing spoonfuls that taste like fresh produce in a bowl.
Çilbir (Turkish Eggs)
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
From the José Andrés restaurant Zaytinya, this modern çilbir swaps traditional poached eggs for a sunny-side-up take atop garlicky yogurt. A harissa-tinged chile crisp echoes the butter-paprika finish of the classic.
Apple Salad with Almonds and Blue Cheese
James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless
Tart Granny Smith apples, toasted almonds, and assertive Cabrales blue cheese meet a sherry-vinegar dressing for a salad of crisp, varied textures and sweet-pungent flavors.
Haitian Pork Griot
Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
Andrés’ riff on griot marinates pork with garlic, chiles, and lime before braising and frying to produce its crisp edges and juicy centers. The contrast of tang and richness is the point. Serve with pikliz or a simple salad to cut through the fat.
Roast Chicken Thighs with Lentil Stew
Food & Wine / Photo by Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Dera Burreson
Crisp-skinned thighs nestle into a smoky lentil stew seasoned with pimentón. The dish balances earthy legumes with rendered chicken drippings and warm spices.
Smoky Paella with Shrimp and Squid
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco
Andrés adapts restaurant paella for home cooks, using shrimp, squid, hot smoked paprika, saffron, and a flavorful broth. The method delivers socarrat-adjacent depth in about 30 minutes.
Pork Roast with Sausage, Fruit, and Nut Stuffing
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco
This festive centerpiece has pork loin wrapped around a brandy-soaked stuffing of sausage, dried fruit, nuts, and citrus. Plan ahead — the roast cooks low and slow for tenderness.
Lobster with Fideos
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Gabe Greco
In this luxurious take on Catalan rossejat de fideos, toasted noodles simmer in a shell-rich stock and are topped with tender lobster tail and claw meat for deep, briny flavor.
Mushroom Tortilla
Nicole Franzen
The classic Spanish omelet turns woodsy with sautéed mushrooms for extra umami and moisture.
Salmorejo
Food & Wine / Photo by Abby Hocking
Thicker and creamier than gazpacho, Córdoba’s chilled purée of tomatoes, bread, and olive oil gets its classic finish from chopped egg and jamón.
Salt-Baked Fish
Encased in a salt crust, whole fish bakes up moist and perfectly seasoned. Andrés leaves the scales on so the skin slips off easily at the table, where cracking the crust adds delicious drama.
Berenjenas con Miel (Fried Eggplant with Honey)
Food & Wine / Photo by Abby Hocking
A Córdoba favorite, thin eggplant slices are fried until delicate and topped with a drizzle of honey (or molasses-like miel de caña). This version comes from the menu at Jaleo.
Garlicky Potatoes, Green Beans, and Cauliflower
Con Poulos
A thrifty, satisfying vegetable medley, this dish relies on generous garlic and olive oil to bring potatoes, green beans, and cauliflower to tender, toothsome perfection, delivering big comfort with minimal effort.
Chicken with Roasted-Garlic Pan Sauce
Food & Wine / Photo by Abby Hocking
Inspired by Córdoba’s El Asador de Nati, this dish turns pan drippings and a whole head of roasted garlic into a plush sauce. The technique layers fond with aromatics for depth.
Cauliflower Fritters
Akiko Ida & Pierre Javelle
Spoonfuls of batter studded with crunchy chopped cauliflower florets are fried into bite-size tapas. Andrés tops them with tangy yogurt sauce and a dab of caviar for salinity.
Asturian Pork and Beans
Javier Salas
Also called fabada asturiana, this dish of pork and Asturian-style fabes (or fava beans) is hearty, aromatic, and built for slow comfort. Andrés subs ham hock for blood sausage.
Duck Confit Tacos
Quentin Bacon
This recipe from China Poblano, the Las Vegas–based restaurant from Andrés that explores (and combines) food traditions from China and Mexico, offers up crispy-skinned duck wrapped in warm tortillas.
Pickled Mussels
David Malosh
Tender mussels rest in a bright, briny escabeche that keeps beautifully; serve with toothpicks and plenty of bread to catch the vinegar juices.
Rabo de Toro
Food & Wine / Photo by Abby Hocking
Oxtails braise slowly with tomatoes, red wine, and sherry until silky and spoon-tender — a Córdoba tavern classic. The sauce is deep and glossy, made for bread.
Little Gems with Warm Garlic Dressing
Food & Wine / Photo by Abby Hocking
Tender lettuces glossed with warm garlicky olive oil, sherry vinegar, anchovies, and a hint of smoky paprika bring some of the flavor of a tapas-filled bar to the salad bowl.
Classic Potato Salad with Crunchy Trout Roe
Food & Wine / Photo by Abby Hocking
In this transformative take on the picnic staple, olive oil and eggs build creaminess while tuna and trout roe add briny pop. Keep the potatoes from getting too soft for the best contrast of textures.
Fried Fish in Adobo
Food & Wine / Photo by Abby Hocking
Swordfish marinates in vinegar, olive oil, garlic, and paprika, then gets a quick fry for crisp edges and tangy depth, channeling Cádiz’s beloved fried-fish bars.
Steak with Salsa Verde and Salsa Roja
Food & Wine / Photo by Abby Hocking
Inspired by Córdoba’s El Churrasco, this platter pairs juicy grilled steak with two condiments: a bright salsa verde and a smoky, garlicky salsa roja. The sauces are small in portion but big in character.
Fried Eggs with Jamón and Caviar
Food & Wine / Photo by Abby Hocking
Eggs are slowly fried in olive oil until custardy, then draped over hot, crisp fries and finished with jamón Ibérico and a spoonful of briny caviar — because, why not?
Atún Encebollado (Tuna Smothered in Onions)
Food & Wine / Photo by Abby Hocking
A staple of Southern Spain, this tuna dish is simmered with a tangle of sweet onions until glossy and aromatic. It’s on the table in just 45 minutes.
Pork Loin Baked in Salt with Serrano Ham
David Malosh
A salt shell locks in the pork’s juices while a layor of thin Serrano ham adds more savory depth. This dramatic yet simple cooking method is as reliable as it is impressive.
Salt Air Margarita
Tina Rupp
A modern classic, this margarita is topped with a salty foam “air” made with Sucro, an emulsifier favored in molecular gastronomy.
Cava and Pomegranate Cocktails
Akiko Ida and Pierre Javelle
Sparkling cava and a touch of pomegranate juice, finished with a scatter of fresh arils, make an effortlessly festive drink. Andrés shares an easy method for seeding pomegranates — whacking halves wrapped in cheesecloth with a spoon. (Just unroll the bundle to release the now-loose seeds.)
Brûléed Rice Pudding
Javier Salas
Medium-grain rice lends body to this lemon- and cinnamon-scented pudding. A brûléed brown-sugar top adds crackly contrast.
Ham-and-Potato Salad
Con Poulos
Fingerlings, smoky ham, and cucumbers meet a whipped deviled-egg dressing for a luxe take on a picnic classic.
Olives Stuffed with Almonds, Anchovies and Peppers
Akiko Ida & Pierre Javelle
“For me there is no better tapa than a really good stuffed olive,” José Andrés says. Here he fills meaty olives with Marcona almonds, anchovy, and wood-roasted piquillos. Andrés argues for DIY stuffed olives over store-bought to up the quality of the ingredients and tailor the fillling exactly to your tastes. “If you love almonds, use good marcona almonds. If you love anchovy, use good Spanish anchovies. If you love peppers, use peppers; I like the wood-roasted piquillo peppers from Navarra. Or if you are like me, you use all three.”
Open-Faced Crab Empanadas
Akiko Ida & Pierre Javelle
“Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy!” says José Andrés, proving his D.C.-area credentials. Here Andrés fuses Basque txangurro (crab simmered with tomato) and Galician empanada traditions into a savory crab-tomato tart.
