Tag: basque gastronomy
Txikito. A “proactive” Basque restaurant in New York
This article was tranlated by Iustrans
T
Txikito is a Basque restaurant in New York that has already been mentioned several times on our website. This...
A new revolution: women in the kitchen
At the beginning of March the international Parabere Forum meeting was held in Bilbao. This was the first meeting organized by this organization and...
From California: Basque soup (organic)
This article was tranlated by Iustrans
The lifestyle blog Burlap And Crystal, written by Julie from California, has since a few days ago collected a...
Love, blood and gastronomy. The power of ‘txarribodas’ in the Far...
Greg Hahn wrote an article on the Boise Weekly website called " Essay: Blood Relations. On Love and Basque Sausage" about his relationship with the Basques and txarribodas.
CBS recommends celebrating Thanksgiving with Basque cider and vermouth (video)
Those who'd like to discover and enjoy the secrets of Basque cider should not miss our summary of experiences
This Morning airs every morning on...
New York Times: Irouléguy wines…Irresistible!
The New York Times has published an article about the Northern Basque Country and its amazing Irouléguy wines.
“Arto gorria”. Basque corn saved in a convent
The recovery of a variety of corn, Arto gorria (Grand Roux Basque) which was the most basic variety for Basque harvests for centuries
“The Basque Country A-Z”: Videos by an Irishwoman about the Basque...
This article was translated by John R. Bopp
About 6 months ago, we wrote about a YouTube channel we found fascinating. It’s called I Heart Basque...
Amazing: “The Basque Country A-Z” Videos by an Irishwoman on the...
This article was translated by John R. Bopp
Second entry here
We don’t know who she is, and we just discovered her thanks to her Twitter profile,...
Cod during Holy Week: an ancient Basque tradition
From Uruguay, an artice on how to eat cod during Holy Week: an ancient Basque tradition