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“This New York City restaurant’s Churro Sundae features four fresh churros, accompanied by vanilla ice cream, chocolate sauce, sprinkles, toasted walnuts, whipped cream, and flaming (yes,
“It’s in this Basque city where chef Marc Vidal learned how to turn this staple Spanish ingredient into crispy, savory fritters—a mainstay at both his NYC
“In coastal parts of Spain, paella is often finished with fresh shellfish, unsurprisingly, but access to ingredients and local tastes often dictate the finished product as
“A hefty well-photographed volume from Boqueria, a New York-based group of restaurants, shows the way with toasts and the stuff that can go on top, then
“Distinguished by a handsome curved wood ceiling that soars near the entrance, it seats nearly 100 at a generous island bar surrounded by booths with more
“For Boqueria: A Cookbook, from Barcelona to New York, Chef Marc Vidal teams up with restaurateur Yann de Rochefort to tell the story of Boqueria, which
“You must be doing something really special in order to make yourselves stand out from the crowd and be loved. That is what Boqueria NYC has
“Marc Vidal’s Secret Weapon: The Boqueria chef drizzles smoky paprika vinaigrette on everything, and so should you. Here are a few of his favorite ways to
“The classic Spanish churro has four ingredients: water, oil, flour, and salt. Accompanied by a mug of chocolate to dip them in. However, the churro 2.0