A Basque Country lover, this is perhaps chef Camila's favorite holiday meal. Comforting yet not overly heavy, and celebratory without the need to spend days on end in preparation. Sitting down at the table with your loved ones and with minimal fuss is what it's all about!

The meal starts with Porrusalda, a warming-for-winter soup made simply with elegant leeks and the coolest potato-prepping trick. Cook a vegan version, or add traditional salt cod to make it more substantial. Roasted Sea Bream, nestled in its bed of potatoes and onions, fragrant with rosemary and lemon, makes a beautiful main course.

And for dessert? Nuts are ubiquitous in Spain over the holidays, and Camila will teach you to make Intxaursalsa (Walnut Cream), a traditional Basque countryside recipe with several options to make it more decadent (melted chocolate! vanilla ice cream! cookies!) if you wish.