
Column | Spring onion kebabs with romesco celebrate the season in Spanish style
Every year about now, my heart skips a beat the first time I spy those gorgeous spring onions in farmers markets and grocery stores. You know the ones, I hope? They look like scallions that have gotten as swole as a tech bro.And every year, I think to myself: Why am I not in Spain right now? Or, more accurately, why wasn’t I in Spain a month or two ago? That’s when restaurants in Catalonia host dinners celebrating calçots, their version of spring onions that are planted twice to bulk up their gr...