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José Andrés head shot - Bon Appétit

José Andrés

José Andrés is a Michelin-starred chef, an Emmy Award–winning TV host and producer, and a New York Times bestselling author of Change the Recipe, Zaytinya, Vegetables Unleashed, and The World Central Kitchen Cookbook. A pioneer of Spanish tapas in America and a celebrated ambassador of Spanish cooking, his renowned José Andrés Group operates more than forty restaurants across the United States and beyond. Andrés is the founder of the nonprofit World Central Kitchen and has been honored as Outstanding Chef and Humanitarian of the Year by the James Beard Foundation. He has twice been named one of Time’s 100 Most Influential People, and has been awarded both the Presidential Medal of Freedom and one of Spain’s highest honors, the Princesa de Asturias Foundation’s Concordia Prize, for his humanitarian work.

Recipes

Paella de Pollo con Verduras

A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Cooking

Chef José Andrés Invites Us Over for Paella

The chef and humanitarian throws a backyard bash for his family and friends centered around the centuries-old Valencian dish. And he wants you to join in too.
Recipes

Brooke's Carrot-Farro Salad

This colorful farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich, and makes a great addition to a picnic basket.
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Qorma-e-nakhod (Stewed Chickpeas With Spinach and Goat Cheese)

This warm, comforting vegetarian stew of chickpeas and spices hails from Afghanistan and is topped with a creamy cumin-flecked goat cheese sauce.
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Karla’s Creamy Curry Pasta With Mussels

This is an ingenious one-pot dish where the pasta is cooked in the richly spiced broth, so there’s no need to boil it beforehand.
Recipes

Beet "Poke" Bowl

Poke—the Hawaiian dish of marinated fish served over rice—goes veggie-centric in this bowl of marinated beets, popular at José Andrés's Beefsteak restaurant.
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Squash Blossom Cheeseadilla

Melt Parmesan into tortilla-like discs to sandwich spicy squash blossoms for this summery hors d'oeuvre.
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Carrot Curry

This curry is redolent with big spices like star anise and garam masala—you’ll be thrilled by how well they play against the sweet meatiness of the carrots.
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Jose's Gin and Tonic

José Andrés's herbal take on the classic Gin and Tonic.
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Mojo Verde

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Mojo Rojo

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.
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Olive-Orange Vinaigrette

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The Smoothest Flan

In this recipe by chef José Andrés, he skips the nostalgia. He cooks the custard longer at relatively low heat so the eggs gently coagulate, producing a silky mouth-feel.
Recipes

Chile-Garlic Shrimp

Pop a few of these to feel lively all night long—they supply energizing iron and protein. And capsaicin, the compound that gives chiles their fire, may kick up your metabolism.
Recipes

Piquillo Peppers Stuffed with Goat Cheese

Party food can peel off pounds! These Spanish peppers could help you drop a size. We use goat cheese instead of traditional manchego to slash fat. Plus, two peppers deliver a third of your daily vitamin C needs, and C has been shown to increase fat burning during exercise.
Recipes

Avocado with Savory Tomato Sorbet and Chips

Your standard celebration staple—guacamole, salsa and chips—deserves a cool upgrade. The classic ingredient combo isn't only yummy, it's also good for you. The healthy monounsaturated fats in avocados help you absorb more cancer-fighting carotenoids from the tomatoes.
Recipes

Sangria Blanca

This festive bubbly white sangria comes with a snack: Each glass is filled with sweet, fresh fruit. The recipe calls for Licor43, a Spanish liqueur that's flavored with vanilla.
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Vegetable "Spaghetti"

You'll love this colorful, summery salad. The benefits can't be beat: Antioxidants in many orange veggies may lower your cardiovascular disease risk by up to 20 percent.
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Tuna on Toast

Snacking on this tapa could keep you serene: The omega-3s in tuna may help quell anxiety. Seek out pole-and-line-caught bonito tuna; it's safe to eat and sustainable.
Recipes

Galician Pork and Vegetable Stew

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