Here’s how chefs harness the subtle heat and smokiness of piment d’Espelette, the iconic Basque chile.

To make his exceptional braised chicken from the Basque region of France, Anthony Bourdain relies on piment d'Espelètte, white wine, and plenty of onions and peppers. Anthony Bourdain was a prolific ...

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

I was going to Biarritz. But then Kimberley, an old friend who spends summers in France, suggests I come a few days early and join her on a road trip to nearby St.-Jean-de-Luz. She will pick me up in ...

In Southern California, invite family and friends over for Thanksgiving and you never know when exactly they’ll arrive. Some show up early while you’re still chopping giblets for the gravy or worrying ...

Basque people love their peppers. Although not indigenous to the region, which straddles the border between France and Spain, peppers were first brought from the Americas during the 16th century, and ...

On a recent episode of Fine Cooking filmed in the Paris apartment of Patricia Wells, Ms. Wells was whipping up a chimichurri sauce for the steaks. As she took a pinch from a jar, she noted: “This is ...

This recipe came from a stall in Prades market where they were cooking boles meatballs in a huge paella pan. They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette ...

Piment d’Ville began with a hotel chef’s love of the Basque spice. By Florence Fabricant Dried Espelette chiles from the Basque Country in France offer bold heat along with rich fruitiness. Johnny ...