Basque country, half in Spain and half in France, has a unique culture with an ancient language and a rustic style of cooking. Many traditional dishes are long simmered, infused with an intense ...

One of the Basque's most popular sauces is piperade, a tasty saute of red peppers, onions, garlic and olive oil that is served alone, with scrambled eggs or any number of different meats and fish.

If you haven't eaten at Piperade, you'll be mostly satisfied with Iluna Basque, which features some the same or similar dishes. At times it feels as if the 23-year-old chef has followed the recipe ...

As soon as I see the beautiful streaked purple specimens hit the farmers market, I buy a couple pounds to prepare one of, ironically, my favorite dishes: Basque piperade.

Whenever you see the word "Basquaise" on a menu, you can be pretty sure that the dish contains a ragout of red and green bell peppers, onions, tomatoes and a hit of heat, usually ...

Thompson pairs Piperade with seared scallops and egg yolks he fries with a blow torch. That’s the new side of the coin. I like it the old way: with scrambled eggs and toast. That’s the beauty ...

Taught by Gerald Hirigoyen of Piperade, the class was a demonstration of cuisine from the Basque region, which was fitting, considering I only just learned what Basque food was a few months ago.