Spanish cuisine/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz No edit summary |
imported>Howard C. Berkowitz |
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| Line 6: | Line 6: | ||
{{r|Olive}} | {{r|Olive}} | ||
==Subtopics== | ==Subtopics== | ||
{{r|Gazpacho}} | |||
{{r|Paella}} | {{r|Paella}} | ||
{{r|Tapa}} | {{r|Tapa}} | ||
{{r|Tortilla}} | {{r|Tortilla}} | ||
{{r|Zarzuela}} | {{r|Zarzuela}} | ||
==Other related topics== | ==Other related topics== | ||
{{r|Cuban cuisine}} | {{r|Cuban cuisine}} | ||
{{r|Mexican cuisine}} | {{r|Mexican cuisine}} | ||
Latest revision as of 22:26, 3 November 2009
- See also changes related to Spanish cuisine, or pages that link to Spanish cuisine or to this page or whose text contains "Spanish cuisine".
Parent topics
- Iberian peninsula [r]: Add brief definition or description
- Mediterranean Sea [r]: The body of water separating Europe from Africa. [e]
- Olive [r]: Add brief definition or description
Subtopics
- Gazpacho [r]: Add brief definition or description
- Paella [r]: Add brief definition or description
- Tapa [r]: Add brief definition or description
- Tortilla [r]: In Spanish cuisine, a fritatta- or omelette-like dish containing eggs along with meats or vegetables or both; in Mexican cuisine, a flatbread made of corn (maize). [e]
- Zarzuela [r]: A Spanish seafood stew, with unusual ingredients including almonds [e]
- Cuban cuisine [r]: The cooking style of Cuba, drawing far more from Spanish cuisine than the Mexican cuisine sometimes confused with it in American restaurants [e]
- Mexican cuisine [r]: Add brief definition or description