Basque Chicken by John Spottiswood

I had one of the best meals of my life, while on a wine-tasting trip with my father in Paso Robles, California, at a small restaurant called the 10th St. Basque Cafe. They only offer one seating meal to everyone in the restaurant. But it's a many course affair with some absolutely amazing food. Upon recommendation from another…

WOOL GROWERS BASQUE BEANS by barbara

The Woolgrowers Restaurant is one of several Basque restaurants in Bakersfield, California and well known for their food, and especially the beans. This is the original recipe from Mayie, owner of Woolgrowers.

Deviled Eggs by Jenny

Deviled eggs are one of the party snacks that are easily prepared and people love them. I have here 3 options for their filling but the choices are endless and you can easily improvise by adding your favourite ingredients creating your unique version of this tasty snack!

Veggie Piperade by Rich H

A hint of the southwest - serve up our take on this traditional Basque dish with some southwestern accompaniments and you have a delicious meatless meal. We've altered this traditional Basque dish to a degree - we left out the meat and elected to use red as well as green peppers. We also replaced the Espelette pepper with just a…

Piperade with Baked Egg by B Innes

The recipe is open to debate as to the true ingredients and there are any number of variations of this Basque speciality. My simple version is a light dinner for two. Since this was also a throw together it didn't follow the true line of a piperade in that; to be authentic it should have had green peppers and espelette peppers.

Vegetarian Quinoa Muffins by Jenny

If you don’t know what to do with quinoa, then why not try and make quinoa muffins? They are perfect for breakfast or enjoyed as snacks! Their preparation is pretty simple and the best thing is they can be eaten warm or cold. I personally prefer them warm. What about you?

Moist Chocolate Cake by Kyaora

When it comes to baking, puddings and desserts -barring biscuits-, I’m pretty much a disaster, but I’ve pledged to improve this by practising. There always seems to be something wrong with what comes out, it’s either too dry, too moist, too chewy, funny tasting… I’ve finally managed to bake a cake from scratch that is light and…

Spanish Calzzone with tuna and green olives. by Aherrera