BiarEats

11/05/2021

11/05/2021

BiarEats is now on WhatsApp.

BiarEats is now on WhatsApp.

11/05/2021

It’s Apple Season. This Galette Cuts the Chill With a Kick.

It’s Apple Season. This Galette Cuts the Chill With a Kick of Espelette pepper 🌶

Dorie Greenspan makes a savory tart with apple, sweet potato, cheese and a touch of chile pepper.

11/26/2020

Happy Thanksgiving Folks !!

11/12/2020

France Grand Chapitre - News Online - Chaîne des Rôtisseurs

Awesome Article about Gastronomy in the Basque Country ! Thanks Mike Salvatore ;)👌🏼

France Grand Chapitre, Basque Country, October 14-18, 2020. The French Basque Country includes three former historic French provinces in the north-east of the traditional Basque Country both sides of the Pyrenees, namely Lower Navarre, Labourd and Soule. Bayonne and Biarritz are its chief towns. The...

11/22/2018

Happy Thanksgiving 🦃 🙂

06/28/2018

04/11/2018

Alimentaria 2018 FR

We are Happy to attend the Alimentaria Food Show in Barcelona! You're there ? Let's meet !!!🍴

Alimentaria est le premier salon dédié à l'alimentation, aux boissons et à la gastronomie en Espagne et dans l'arc méditerranéen, ce qui le positionne comme une référence internationale du secteur. L'innovation, la vocation internationale, la gastronomie et la spécialisation sectorielle fon...

03/28/2018

A Singapour, "So France" le bistrot-épicerie néo-aquitain ouvre ses portes

A Singapour, "So France" le bistrot-épicerie néo-aquitain ouvre ses portes

Ce mercredi, So France est inauguré à Singapour. Il mettra en valeur les produits des petits producteurs néo-aquitains. Ce mercredi à 17h30, heure singapourienne (10h30, heure française), les

03/28/2018

Dining review: Stoney's Stone Crab grabs your attention with fine seafood

when we asked about what we thought was nutmeg in the sumptuous lobster bisque, he asked the chef and returned to say the ingredient was actually Espelette pepper. ;)

02/28/2018

Happy to announce our new products !

02/13/2018

Try these different chocolate options for Valentine's Day

Let's try this Dessert finished with Espelette pepper and Balinese salt for Valentine's Day! 🥂❤️

Recipes for Chocolate Pots de Creme and Brigadeiros offer different takes on chocolate treats.Candy, pies, cookies and cake: The best places to find chocolate for Valentine's DayTime is running short

01/23/2018

This Recipe Proves Potato Chips Make Everything Better

Tuna tartare Recipe

Learn how to make a modern version of tuna tartare with this recipe—which calls for topping the dish with potato chips—from Yves in New York City.

01/23/2018

Americans Love Spices. So Why Don't We Grow Them?

The Espelette pepper is not native to France," says Lev Sercarz, "but when farmers started to grow it there, it took on the properties of the area, producing a pepper that is beautiful, fruity, citrusy, with nice heat. They use it to cure hams in the Basque region and it became very famous."

Nutmeg, cinnamon and cloves are probably ramping up in importance in your spice cabinet right about now — the classic flavors of the winter season. But

11/10/2017

Whole Foods Market Reveals Top Food Trends for 2018

Whole Foods Market Reveals Top Food Trends for 2018

Whole Foods Market’s (Nasdaq: WFM) global buyers and experts today announced the most anticipated food trends for the year ahead. Flor

11/09/2017

French Bouchon St. Jack Will Make You An Amazing Burger, Cheap Oysters or Chicken-Liver Mousse

French Bouchon St. Jack Will Make You An Amazing Burger, Cheap Oysters or Chicken-Liver Mousse

There’s no way of doing St. Jack wrong, and even a simple-seeming, delicious steak-frites is made with luscious béarnaise and a red-wine demi-glace reduced for three days into flavorful richness

10/17/2017

Thank you La Boite NY for this amazing gift :)

07/23/2017

Meet the Bakers, Cheesemakers, and Pepper Farmers of Basque Country

Saveur magazine

Follow the makers preserving the native tastes and character of this distinctive corner of southwestern France.

03/28/2017

Meet the Bakers, Cheesemakers, and Pepper Farmers of Basque Country

MEET THE BAKERS, CHEESEMAKERS, AND PEPPER FARMERS OF BASQUE COUNTRY

12/08/2016

Basque Inspired Rub with Espelette Pepper

Basque Inspired Rub with Espelette Pepper

Originating from the Basque region of France, the Espelette pepper is distinctively smoky, sweet and mildly hot. It brings stand-out flavor and vibrant color to this zesty, Mediterranean-herbed rub. Use it to enhance the taste of grilled meats, burgers, vegetables, seafood and poultry.

12/08/2016

Top 5 flavors forecast to shine for bakers and snack makers in 2017

Top 5 flavors forecast to shine for bakers and snack makers in 2017

BakeryAndSnacks has analyzed the ingredients company McCormick’s Flavour Forecast for 2017 and extracted some highlights that could assist baked goods and snack producers in new product development.

09/29/2016

10 spices and sauces you should be using | Cooking | Dallas News

10 spices and sauces you should be using | Cooking | Dallas News

You don’t have to leave town to add a bit of international flavor to your cooking.

09/29/2016

Espelette

Espelette Now Avalaible @ La Boite NY !!!!

Espelette - A sweet-hot chile grown by rigorous standards exclusively in and around the French town for which it is named 2 ounces by weight Read More Eric Ripert of Manhattan's Le Bernardin and Lior Lev Sercarz of La Boîte introduce a new line of single spices as part of The Voyager Collection. For...

10/07/2015

Espelette Pepper Expands Reach to Butter

Espelette Pepper Expands Reach to Butter

Plus: a notable chocolate drink; a feast for your eyes; Peruvian-approved ceviche; a keyboard waffle iron; and a new Gourmet Garage in TriBeCa.

10/07/2015

Organization Pushes for Natural Label Standard | News

Organization Pushes for Natural Label Standard | News

One in three consumers do not make a distinction between natural and organic on labels, according to a survey by the Organic & Natural Health Association and the Natural Marketing Institute.

08/12/2015

Weekend Project: Recipe for a Highly Collaborative Curry

Weekend Project: Recipe for a Highly Collaborative Curry

Everyone at the table gets to put a personal spin on kaukswe, a hearty, gently spicy, generously garnished Burmese noodle dish. This recipe is as much fun to serve as it is to cook.

08/12/2015

The Food Lab: How to Sear Scallops

The Food Lab: How to Sear Scallops

The problem with badly cooked scallops comes down to two things: the wrong scallops and mismanaging moisture. Here's what you need to know for perfect results every time.

07/13/2015

Charm of Espelette, France, puts stop sign on road trip

Charm of Espelette, France, puts stop sign on road trip

I was going to Biarritz. But then Kimberley, an old friend who spends summers in France, suggests I come a few days early and join her on a road trip to nearby St.-Jean-de-Luz. She will pick me up in a rental car at the BAB airport (Biarritz-Anglet-Bayonne) and we'll scoot down the Atlantic coast...…

05/28/2015

Piment D' Espelette Pepper Review For Refining Fire Chillies

Espelette Review, this guy tells everything!

This is a pepper grown in the region of D' Espelette in France. It is incredibly delicious and mild in heat. This pepper is capsicum annum and produces a lot...

05/28/2015

Time to give offal a go?

"One of the most popular dishes at Toro Boston is the grilled corn with alioli, lime, Espelette pepper and aged cheese"

Tripe, brains, hake throats, scallop eyes - Jamie Bissonnette says Kiwis shouldn't shy away from offal.

05/28/2015

Lunchbreak: Hugh Acheson makes grilled asparagus, piperade, poached eggs and grits and other...

When Espelette pepper tastes like summer!

Hugh Acheson hughacheson.com/ To purchase a copy of the book: The Broad Fork: Recipes for the Wide World of Vegetables and Fruits Signed books are available at The Spice House , 1512 North Wells St...

05/09/2015

The Cockentrice - Atlanta Magazine

The Cockentrice - Atlanta Magazine

As I listened to Kevin Ouzts, the very affable chef-owner of Krog Street Market’s the Cockentrice, describe how he makes a number of dishes on the menu, I thought what I did during my dinners there: Is this a new form of extreme eating?

05/04/2015

How STK’s Spiced Duck Breast is Prepared

How STK’s Spiced Duck Breast is Prepared

While duck is a rarity on Miami menus, STK’s vibrant, spice-rubbed duck breast will forever change how you think about the poultry.

04/23/2015

ALTAMIRA LTD.

Ferme nahia Espelette pepper now availaible in Denver, Colorado

04/22/2015

Organic Espelette Pepper PDO

Organic Espelette Pepper PDO

Ferme Nahia is in the process of converting to Organic and will be certified 100% organic September 2015. We will unveil our new organic line within a couple of months, stay tuned !