This is the kind of dinner I make when I want something that feels a little elevated, but still cooks like a weeknight meal. The orzo turns creamy and savory with sun-dried tomatoes and Parmesan, the steak gets a hard sear and a proper rest, and a bright chimichurri cuts through everything with herbs and vinegar.

This smoky, slightly spicy bravas sauce is the flavor bomb behind Spain’s iconic patatas bravas. It’s rich, bold, and ridiculously easy to make with a few pantry staples.

I just got back from a trip to Barcelona, and if there’s one thing that’s stayed on my mind (besides the sun and cava), it’s the Patatas Bravas I tried during a food tour. Golden, crisp potatoes served hot and crackly, with smoky tomato sauce and sometimes creamy aioli.

These juicy grilled ćevapi, crispy golden fries, sweet chopped onions, and smoky red pepper ajvar were inspired by a plate I had while on a boat tour to the Blue Lagoon in Split, Croatia.