Pronunciation: [pee-pay-RAHD]

This dish from the Basque region of France has many versions but is always based on tomatoes and sweet green peppers cooked in olive oil. Additions can include onions, garlic, ham, bacon or other vegetables and quite often lightly beaten egg. Depending on how hearty it is, pipérade can be served as a side dish or main dish.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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