Basque

This hearty ham and egg dish includes pipérade, a Basque mixture of sautéed tomatoes and bell peppers, which is generally used as a sauce for meats.

This colorful dish plays with the Basque sauté of red and green bell peppers. The Sherry wine vinegar gives the salad a delicious sweet-tangy edge.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

Porrusalda, or leek soup in Basque, is a very traditional dish. It includes pumpkins, an interesting component in a soup composed of both Old World (carrots, leeks) and New World (potatoes, pumpkin) ingredients.

Tortilla à la Basquaise au Thon et à la Tapenade Use a deep 12-inch-diameter nonstick skillet to make this Spanish-style frittata.

At the restaurant Marichu, we offer this sweet, liquid custard as a dessert in itself, served in small custard cups. But natillas is also used in countless Basque recipes as a sauce. Although we in the Basque Country claim this sauce as our own, the French make a similar sauce and call it crème anglaise — thereby crediting the English as its inventors. [This is an ingredient in the recipe for Almond Tart.]

Garbure Don't be misled by the plain-looking appearance of this classic Basque soup; it is thoroughly satisfying and delicious. Active time: 30 min Start to finish: 10 1/2 hr (includes soaking beans)

This Basque specialty consists of scrambled eggs garnished with tomatoes, peppers, onions, and a slice of ham. The same Basquaise garnish may be prepared in advance and used for chicken and fish. Chez Gladines serves its pipérade with patates sautées — potatoes pan-fried in duck fat and seasoned with garlic and parsley.