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.

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 ...

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, ...

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 ...

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

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 ...