Spring crops like asparagus and sorrel are poking up all over the hemisphere. And in the autonomous region of Northern Spain known as Basque Country, people are taking that spring harvest to a txoko.

Idaho’s most famous food export may still be the potato, but the Gem State’s culinary specialties encompass far more than the humble spud. In fact, many of its flavors are imported from more than ...

Despite the small scope of the Basque Country -- it has an area of less than 3,000 square miles -- Basque cuisine has a premier position in the culinary world. Straddling the Spanish-French border, ...

The highly anticipated restaurant from New York City and Paris chef Daniel Rose is open downtown, adding a bit of Basque flavor to the base of the Hoxton Hotel. Café Basque is the first California ...

Txikiteo’s Charcuterie Board serves up a variety of regional dry-cured meats from Spain, liverwurst made in Idaho, Olli Salami Toscano from Virgina, Creminelli Coppa from Utah, and Chorizo Cantimpalo ...

Epi’s is a Basque restaurant in Meridian Idaho, just west of Boise. In mid-morning, things are still pretty quiet, but owner Eric McFarland and a few others are prepping food. “Come on in!” he said, ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. When Reynolds ...

For the next month, St. Petersburg’s Barbouni will transform into a Basque-inspired pintxo bar. Barra-Barra, which opened ...