They’re made with the creamy and flavorful Galician potatoes from northwest Spain and slow-fried in extra-virgin olive oil.

So naturally we created these crispy prosciutto, fluffy whipped ricotta, and roasted asparagus mini toasts ... cut into quarters extra-virgin olive oil, plus more for drizzling ...

This is a recipe for Pan Con Chocolate (Spanish Bread With Chocolate) from the Food section of The Boston Globe.

freshly ground pepper and hot sauce and potato chips for serving (optional) Recipe: In a large skillet, heat 3 tbsps of butter and 1 tbsp of olive oil over medium-high heat. Toast 4 slices of ...