Spanish cuisine/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} {{TOC|right}} ==Parent topics== {{r|Iberian peninsula}} {{r|Mediterranean sea}} {{r|Olive}} ==Subtopics== {{r|Paella}} {{r|Tapa}} {{r|Tortilla}} {{r|Zarzuela}} ==Other relate...) |
imported>Howard C. Berkowitz No edit summary |
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==Parent topics== | ==Parent topics== | ||
{{r|Iberian peninsula}} | {{r|Iberian peninsula}} | ||
{{r|Mediterranean | {{r|Mediterranean Sea}} | ||
{{r|Olive}} | {{r|Olive}} | ||
==Subtopics== | ==Subtopics== | ||
Revision as of 18:06, 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
- 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