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Bill Devin

  • Recipe

    Chicken Thighs Baked with Lemon, Sage, Rosemary & Thyme

    In addition to the lemon and fresh herbs, the chicken thighs are flavored with an emulsified mash of garlic, salt, and olive oil, called allioli. I like to garnish each…

  • Recipe

    Grilled Bread with Red Peppers & Eggplant

    The grilled vegetable compote, called escalivada, can be made up to 3 days ahead and refrigerated (drizzle olive oil over the surface and cover well) but serve it at room…

  • Recipe

    Catalan Mushrooms with Garlic & Parsley

    Serve these as a starter or perhaps as an accompaniment to the baked chicken. Leftovers are great on pizza or added to pasta sauce.

  • Recipe

    Green Salad with Olives, Manchego & Romesco Sauce

    Manchego cheese has found its way into many supermarket cheese sections, but if you can't find it or if you're not satisfied with the quality, try another Spanish cheese, such…

  • Recipe

    Spinach with Pine Nuts & Raisins

    Use baby spinach when it's available; it's sweeter, less gritty, easier to clean, and there's no need to trim the stems.

  • Recipe

    Romesco Sauce

    This garlicky sauce, which originated in the city of Tarragona, has tons of variations and many uses—it's served with salads, grilled vegetables, meat, chicken, or fish, or stirred into fish…