Going to be in San Sebastian for about 5 nights at the end of April. Planning on doing pintxos 3 nights. Dinner one night at L'Auberge Basque and trying to decide between Arzak and Akelare for the other night. Any suggestions/help?
This Creole classic was actually designed for the dried kidney bean—an inexpensive staple that could simmer away while Monday’s wash gets done, with a hunk of pork or sausage from Sunday night’s supper.