There’s no point in hating on vichyssoise, that perfectly delicious cold summer puree of potatoes and leeks. But when the culinarily gifted Basques get their hands on the same ingredients, you can bet ...

Getting your Trinity Audio player ready... Recipe by Helen Dollaghan, from the Sept. 14, 1980, edition of The Denver Post. Makes 6 servings. Ingredients 1 pound Italian sausage, sliced in about ...

Originating from Northern Spain, Chef Volker's interpretation of the traditional Basque Soup yields a light and very flavorful dish that can be served as both an appetizer and an entrée. This cooking ...