Originating from Northern Spain, Chef Volker's interpretation of the traditional Basque Soup yields a light and very flavorful dish that can be served as both an appetizer and an entrée. This cooking ...

A balm for a cold day, the piping hot bowl of garlicky, smoky broth is filled with tendrils of eggs, thickened with bread, and heightened with a splash of sherry vinegar. Marti Buckley is an ...