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Heritage Bites
Pinxtos at Asador Bastian
Basque Food in America Is Having a Moment, Just Not Where You Think
From San Sebastián to Santa Barbara, Basque cuisine is finding new ground in America, with its most interesting expressions often in the least expected places.
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Medium
3H 18MIN
Artichoke tart by Mauro Colagreco
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Artichoke tart by Mauro Colagreco.
Mauro Colagreco
Medium
2H 40MIN
Croquembouche
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Croquembouche - Finedininglovers
Medium
2H 0MIN
Risone, black seabed, parsley, and Oyster Gin by Valentina Rizzo
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Risone, black seabed, parsley, and Oyster Gin by Valentina Rizzo
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Easy
1H 10MIN
Chicken and leek pie by Mark Moriarty
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Chef Mark Moriarty's chicken and leek pie.
Mark Moriarty
Easy
1H 0MIN
Chicken katsu curry
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Chicken katsu curry - Finedininglovers
Easy
8H 20MIN
Matjes herring with red onion and dill by Douglas Tjärnhammar Alm
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Matjes herring at Sillkafe.
Easy
72H 0MIN
Pickled herring with allspice and onions by Douglas Tjärnhammar Alm
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Pickled herring with allspice and onions.
Chef Angus An and the Vancouver cityscape.
Angus An’s Guide to Vancouver
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Chef Stéphane Modat and the Quebec City skyline.
Stéphane Modat’s Guide to Québec City
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Easy
1H 20MIN
Vitello tonnato by Diego Rossi
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Chef Diego Rossi's vitello tonnato at Trippa in Milan.
Chef Anna Chen and the Toronto skyline.
Anna Chen’s Guide to Toronto
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Easy
1H 15MIN
Beetroot mutabal with apple, walnuts and anchovy oil by Bethany Kehdy
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Beetroot mutabal with apple, walnuts and anchovy oil by Bethany Kehdy.
Easy
30MIN
Arroz con mariscos by Penelope Diaz
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Arroz con mariscos by chef Penelope Diaz
Medium
8H 0MIN
Rose and fig macaron by Trisha Henault
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Rose and fig macarons.
Medium
4H 30MIN
Quail pithivier, mushroom duxelles, foie gras and Madeira sauce by Célia Stoecklin
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Dish of quail pithivier, mushroom duxelles, foie gras and Madeira sauce by chef Celia Stoeklin.

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