Chicken and dried peppers are a delicious combo -- take Hungarian chicken paprikash, for example. Especially when slow-cooked, the white meat perfectly melds with the savory nature of the spice, often ...

The Basque country has not always had a good press. "Barbarous of language and poor in bread, wine and food of all sorts," warned a 12th-century guide to the pilgrimage of Santiago de Compostela, ...

Six months ago, I spent the summer in Paris. While I cooked quite a bit in my small but efficient apartment kitchen, it was the plethora of restaurants right outside my door that I was really ...

Basque-Style Bouillabaisse (Seafood Stew) Less of a Basque Country staple and more of a fusion dish that incorporates French and Spanish culinary techniques and flavors, Basque-style bouillabaisse is ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. You won’t see this dish on a menu at a high-end Spanish restaurant. Marmitako is not the stuff of ...

Pepper season is full on! At the farmers markets through September find plump, shiny, sweet and hot peppers perfect for piperade. This Basque version of ratatouille is served throughout the sun-kissed ...

1. Soak the pimientos choriceros and sun-dried tomatoes in 1 cup very hot water until soft, about 30 minutes. Using a blender, puree the pimentos and tomatoes with their soaking liquid. Set the tomato ...

With all the recent press about Spain's culinary revolution, it's no wonder Spanish food has been on my mind -- and in my kitchen. Today supermarkets carry pimenton, the smoky Spanish paprika, as well ...

Getting your Trinity Audio player ready... This dish got its start over a tiny burner on a fishing boat. It features the beautiful bonito tuna caught in the north of Spain plus one or two ingredients ...