"Edible Garden Cooking: The Food and Culture of the Alhambra"

The New York Botanical Garden provides a lush setting for this seasonal tasting of southern Spanish cuisine. Head to the Perennial Garden, where chef Alexandra Raij (Txikito) will prepare and discuss Andalusian dishes like ajo blanco (a chilled almond soup with grapes), eggplant with saffron honey and lemon juice, and lamb meatballs with cumin and pomegranate molasses.