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COOKING

Basque in the Heat

Turn a late-summer harvest into a spicy addition to eggs or chicken.

By Sheryl Julian, Julie Riven
September 4, 2005

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A saucy mixture called piperade - made by sauteing onions, tomatoes, and bell and chili peppers - is one of the celebrated dishes of the Basque Country, a region that straddles the French-Spanish border along the western Pyrenees and the rugged coastline of the Bay of Biscay. Among cooks, the variations in piperade (named after piper , or pepper) are ... (Full article: 1053 words)

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