All along the Mediterranean we come across seafood soups – bouillabaisse, cioppino, and zarzuela are all terms you may have heard of. Bullinada is another one. This stew is from the northeast coast of Spain, the group of provinces known as Catalunya (Catalonia). Bullinada is a creamy stew of white fish, potatoes, garlic and saffron – but it’s dairy free! The creaminess comes from mayonnaise that is added at the end. Surprisingly, it doesn’t add a lot of fat, but it does bring a richness to the stew that really complements the flavors and helps bring out the beautiful yellow from the saffron.

St Paddy’s Day calls for all things Irish, so we are whipping up a batch of Ina Garten’s delicious brown bread made with Guinness stout. You can eat this hearty bread with butter or any other spread you want. It’s from her cookbook, Cooking with Jeffrey, which is available now in our cookbook section. We’re also going to make a Honey Butter from Sally’s Baking Addiction. More sweetness is not absolutely necessary, but it’s oh-so-good!