Buñuelos de Bacalao (Salt Cod Fritters)

Salt Cod Fritters

These crispy bites are your one-way ticket to Spain.

Visit San Sebastián and alongside jars of vinegary guindilla peppers and ropes of chorizo, you’ll find planks of dried salt cod, or bacalao. 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 restaurant, Boqueria, and his new cookbook of the same name.

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