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You can't go to the Basque country—or anywhere else in Spain for that matter—without trying gambas al a...

For this creative first course you can use any juice made with greens (like parsely, spinach, celery or chard) from j...

According to chef Josu Zubikarai of Taberna del Alabardero, beans are commonly used in Basque cuisine. Here they're p...

This simple salad contrasts the smoky grilled squid and chipotle chile with the refreshing arugula and diced mango.Pl...

Plus: More Appetizer Recipes and Tips

Plus: More Appetizer Recipes and Tips

Plus: More Seafood Recipes and Tips

This salsa is best served the day it is made.

When Stefano Tagliente, the executive chef at the wonderful Il Melograno hotel in Monopoli, made these for author Nan...

Plus: More Appetizer Recipes and Tips

The Pugliese are passionate mussel eaters and have dozens of different treatments for these bivalves. The Mediterrane...

This dish gets its name from the vessel in which it's cooked. A tièdda, or tiella or teglia, is a round eart...

The restaurant Al Fornello-da Ricci in Ceglie Messapico is famous for the variety and splendor of chef Dora Ricci'...

In the Pugliese capital of Bari, panzerotti are traditionally made for the feast of St. Anthony Abbot on January 17. ...

This salsa is best served the day it is made. Plus: More Appetizer Recipes and Tips

Slideshow: Roasted Vegetables

These pretty little pockets of squid, their tops cut open to show off the stuffing inside, are served at Ristorante G...

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