Basque people take their food and cooking seriously.

Chocolate Souffle from Benji's in Bakersfield must be ordered 30 minutes ahead

Anyone who has visited the Basque Country, eaten at a Basque restaurant or attended a Basque festival can attest to the importance that Basques place on fine-cooked cuisine.

With that in mind, Euskal Kazeta has organized a number of recipes that it has found on the web or has included in previous articles.

These recipes are just a sampling, but with your help, we would like to add more to our list.

Have a favorite recipe from your ama or amatxi? If so, let us know by posting it as a comment and we’ll include it with the rest of the recipes below: (New recipes will be marked by the date they were added. Recipes from our readers are in the comments box at the bottom.)

Related Euskal Kazeta Cooking Links:
Basque Chef Gerald Hirigoyen Signs Copies of his Book
Basque Chef Mattin Noblia on Top Chef Show

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Renowned Chef Joseba Jimenez de Jimenez will be teaching Basque cooking classes in Seattle later this month and again in February.

On top of that, the Seattle Basque Club will be celebrating Basque cooking at its 3rd-annual Tamborrada Fiesta Wednesday Jan. 20. The event will be held at Txori restaurant from 5 p.m. to 11 p.m. and feature pintxos, or Basque tapas, along with a txoko, or communal dinner. The price is $45 per person.

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Euskal Kazeta is following Isabel Zialcita regularly on her challenging journey to learn the language of her ancestors.

Isabel is a Basque Filipina living in Los Angeles, studying international relations.

Isabel has been studying Euskera, or Basque, for the past few months, using the BOGA method developed by the Basque government.

Recently, she decided to buy some Basque cookbooks: The Basque Table by Teresa Barrenechea and the bilingual Cocina Vasca/Basque Cookery by Juan de Echevarria.

“I sometimes use recipes on Basque cuisine to learn vocabulary words,” said Zialcita.

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