Spain, like many Western European countries, has an extensive high-speed rail network, as well as short, medium, and long-distance conventional trains.
The Types of Coffee in Spain and Portugal
Spain and The World's 50 Best Restaurants
Almonacid del Marquesado and the Endiablada Festival
Live, Work, Study & Travel in Spain
Spanish White Beans with Clams
Winning Back the Street in Barcelona
Barcelona's plan to win back the streets from traffic and make the city more livable by adding green space, increasing traffic-free zones and lowering the noise and air pollution levels is based on superblocks, or 3-by-3 Eixample block areas re-conquered for neighbors to live, play, interact and breathe.
Spanish Artisan Crafts: Sargadelos
Food Is at the Center of Spanish Life
Barcelona’s Best Exclusive Restaurants
Bringing Wine Home From Spain & Portugal
Catalan Chef Xavier Pellicer Debuts Restaurant in Barcelona
Culinary Tours in Andalucía
Málaga's getting hot as a food destination. We were just down south (in Málaga, Marbella, Sevilla, Jerez…) and we have added some stunning 5-star hotels–including one in a private home in the country–, new tapas bars and Michelin-star restaurants, amazing markets (with eateries right inside the markets), winery visits, cooking classes (our favorite is with a professional restaurant chef), a private visit to the rooftop of the Sevilla Cathedral, private art tours, and more. And the art in Málaga…to die for. Picasso Museum, Pompidou Center, Thyssen Museum, and a branch of the Russian Museum.
Spanish Ham in Andalucía
Cassie and Christopher recently spent a day with us in Aracena near Seville visiting the free-range Iberian pigs and learning about the Spanish ham-making process. It's a day tour we offer from Sevilla which includes pick up with a private guide in Sevilla, a visit to the dehesa where the pigs roam, the ham-making facilities, and (a hamful) lunch, before returning to Sevilla in the late afternoon.
A Day in Barcelona
A Case for Using Mediterranean Herbs Dried
Savory herbs that tend to grow in hot, relatively dry climates— like oregano, for instance—have flavor compounds that are stable at high temperatures and are well contained within the leaf. They have to be, in order to withstand the high temperatures and lack of humidity in their natural environment. With these dried herbs, as long as you cook them for long enough to soften them, the flavor is just as good as with fresh—and they're a whole lot cheaper and more convenient to use.