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The Basque Book: A love Letter in Recipes from the Kitchen of Txikito
Seared foie gras with maple syrup
I love foie gras, an indulgence I enjoy whenever the occasion permits. The richness of the meat and the creaminess of the dish are...
Eder’s avocado salad
This salad is named after the chef and co-owner, Eder Monterey, of several renowned restaurants in New York that specialise in Spanish...
Open-faced sandwich of ham, anchovy, and roast pepper (Marjuli)
Basque cuisine is unique; it arises from the clean cooking of the best local ingredients. The food is relatively simple but delightful....
Basque purèed vegetable soup (Pure de verdudas)
Most people think of pureed mixed vegetable soups as bland and boring. Yes, that is definitely true if the soup is not made well....
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