Dirty Work: Basque-ing in the Garden with Alex Raij
Txikito's chef Alex Raij stopped by the MUNCHIES garden to whip up a menu of garlic soup with salted cod, a whole trout pan-seared in olive oil, and tender lettuce dressed with tuna and anchovies.
The Best Turbot Is Grilled in a Basket and Smothered with Olive Oil
“The advantage of cooking the turbot whole in a basket is that the skin keeps all the juices inside,” explains Damian Surowiec, chef at Lurra, a London restaurant recreating traditional Basque cuisine.
Why Matadors Won't Eat Before a Bullfight
Like bee stings to their keepers, incidental gorings come with the job of being a matador. But even though they are fond of Spanish ham and Manzanilla sherry, they keep their stomachs empty before a fight.