Saute Baby Eels ‘Bilbao’ Style
Sea Bass BilbaÃna
Sea bass is a succulent white fish that can be cooked in many ways. In Southern Spain, you will generally see it served as a whole salt baked seabass using larger size specimens that can serve up to six people. In the Basque country, sea bass is generally cooked on the barbecue and served with a ‘refrito […]
Pistachio Shortbread Cookies
Gâteau Basque (Basque Cherry Pie)
Terrine de St-Jacques aux Poireaux (Scallop and Leek Terrine)
Curry powder and smoky piment d'Espelette, a mild, complex chile powder made with a pepper grown in the Basque region of France
Apple and Armagnac Phyllo Pie (Tourtière Landaise)
The crust of this striking dessert—named for Les Landes, the region where it is beloved and ubiquitous—curls up into jagged shards as it cooks, like a crown
Mussels with Herbed Vinaigrette (Moules Vinaigrette)
This easy and elegant mussel recipe comes from chef Hélène Darroze’s family in the southwestern French commune of Langon
Basque Pipérade with Seared Tuna Steaks
Pipérade, a sauté of onions, peppers, and tomato, is perhaps the most patriotic dish of Basque country
Basque Braised Chicken with Peppers (Chicken Basquaise)
This braised chicken recipe is emblematic of the Basque region’s affection for colorful, peppery stews and is adapted from a version served by Spanish chef Sébastien Gravé
Basque-Style Fish With Green Peppers and Manila Clams
This is our riff on merluza en salsa verde con almejas, a traditional Basque fish dish with delicate hake and clams in a vibrant green sauce