Depending on your chocolate needs, enjoy chocolate waffles at any meal or snack time. It’s okay to indulge.

This week in the Circus Arts Cookhouse, cook Amity Stoddard prepared a historical circus dish, “Old Settler’s Baked Beans,” following Pat Milligan’s original recipe.

New Mexican food is one of this year’s featured cuisines at the Folklife Festival. If there’s one thing to know about New Mexican cuisine, it’s that locally grown chile peppers feature proudly and prominently.

To talk of Native American cookery is to talk of the oldest foods and the oldest cooking methods in North America.

The smell of chorizo and roasting peppers. The sound of pil-pil sauce bubbling. The sight of pintxos lined up waiting to be eaten.

Pintxos are small snacks made of high-quality food mixed in creative ways. In Basque bars, you can pick out a few pintxos that catch your eye and a drink for a few euros.

Txuleta (T-bone steak) with red pepper represents a long Basque culinary tradition of using the products and animals found in their local landscape to make hearty dishes.

Picon Punch is an iconic drink to Basque American cuisine, a niche regional specialty in the western United States.

Talo is a flatbread traditionally made from varieties of stone-milled corn found only in Basque country. It commonly accompanies sarteneko, a traditional Basque skillet dish of farm products such as chorizo, bacon, and eggs.

Bakailaoa pil-pilean is perhaps the Basque country’s best known dish. The recipe itself is simple, but the dish is not easy to make.