Tapas really aren’t the ideal cuisine for groups, but Boqueria takes the guesswork out of them. For $49 per person (plus tax, tip, and drinks) in groups up to 10 at this location, the table gets a selection of tapas, paella, and churros con chocolate.
PageHabit Cookbook is a quarterly subscription from PageHabit that delivers a new hardcover cookbook for every season, annotated and curated by an acclaimed chef or author. Every package also includes selected kitchen tools and ingredients.
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.
by Robin Currie, FOR THE INQUIRER
A man walks into a tapas bar.
Well, actually, three men: Marc Vidal, Yann de Rochefort, and Zack Bezunartea, all coming to pay homage to Spanish cuisine and a city they love: Barcelona, Spain.
Similar to New York City, Barcelona is a bustling cosmopolitan area with a yearn for culture and an ever-evolving food scene. But just like in every city, there are classics. Here are some of our favorite eats, inspired by the new cookbook Boqueria: A cookbook, from Barcelona to New York by Marc Vidal and Yann de Rochefort with Zack Bezunartea.
