1. Secure bib.
2. Strip off charred skin revealing white meat.
3.Dunk generously in romesco sauce.
4. Tilt head back and bite sweet onion in half.
5. Savor.
6. Repeat 19 more times.
These are the basic steps to eating calçots, a seasonal Catalan food that is something between a sweet onion and a leek. Millions of these toothsome winter treats are served sizzling off the barbecue from January to April in Catalonia, Spain.…
Hidden in the Baztan Valley near the southwestern French border and a few miles away from the pristine shores of the Bay of Biscay, sits a little village with a big secret. Removed from the bustle of the Basque Country’s San Sebastian and the glitz of Biarritz, Zugarramurdi is a tranquil town where not too much has happened in the last four hundred years.
This lush area of Navarra is an ideal blend of French, …
