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Snapshots from Spain: The Best Things I Ate in San Sebastian

Liz Bomze 4 comments

The first time I became aware of Basque cuisine, I was standing in New Deal Fish Market in Cambridge, talking to the owner about the best way to prepare hake. "You should make it like they do in Basque Country," he said, and offered a loose description of cooking the fillet with clams, white wine, olive oil, lots of garlic, and parsley. Sounds goods to me, I told him, and left the shop wondering what else this northern region of Spain had to offer. More

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