Recipes for Summer Ingredients

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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d'Espelette is great served over braised chicken.

Pipérade trumpets the versatility of French Basque cuisine. A simple sauté is enlivened with the local cured pork, Bayonne ham, and a spicy paprika known as piment d’Espelette. It’s great over braised chicken, but you can also heed Julia Child’s advice and use it to top a plain omelet.... Read More