Abroad
Photo by Cheryl Lu-Lien Tan
Chinese Cuisine's Southern Comfort
Rice porridge is a world away from grits, but the Teochew cooking of China's southeast is just as homey.read more
Photo by Faith Willinger
Woman Meets Pan: A Love Affair
Have you ever had a crush on cookware? The author has—on a quick-heating Moneta nonstick skillet.read more
Photo by Nomi Abeliovich
Freekeh: The Latest Ancient Grain
Who says the peace process has stalled? This Arab roasted wheat is redefining Israeli cuisine.read more
Photo by Michael Parks
Last Tastes of Mongolia
Wandering the wild landscape by foot, the author reflects on his final meals before his return to America. SLIDE SHOW Iread more
Photo by kevincure/FlickrCC
In China, Relearning Eating Etiquette
Visiting her ancestral village with her father, the author fumbles her way through meals. read more
Photo by jayneandd/FlickrCC
Hot Dogs: The Pride of Iceland
Tempted by Europe's "best" franks, the author uncovers a national culinary obsession.read more
Photo by Aglaia Kremizi
In Greece, Winter is Feasting Season
On the author's island, January brings lush green bounty—as well as meatballs and potato pie. SLIDE SHOW Iread more
Photo by Faith Willinger
The Platinum Pizza Awards
Driven by an obsession with quality ingredients and technique, the author seeks out Italy's best.read more
Photo by Ardo Beltz/Wikimedia Commons
The Most Famous Bean in Spain
Meet the alubia de Tolosa, which is so beloved that locals can join a fraternal order named in its honor.read more
Photo by David Nakamura
King of Bluefins: Worth the Cost?
When a mammoth fish makes headlines, the author visits Tokyo's tuna auctions for a view of the action.read more
Photo by Jarrett Wrisley
Sausage-Making on the Mekong River
Most outsiders probably don't associate Thai cooking with charcuterie--but they should. SLIDE SHOW Iread more
Photo by David Nakamura
On New Year's, A Break From Cooking
Japanese housewives stay out of the kitchen the first day of the year. How they prepare for their day off.read more
Photo by Conveyor belt sushi/Flickr CC
Why You Shouldn't Eat Shark Fin
Not just because of the cruelty involved in catching it. This Chinese delicacy simply doesn't taste good.read more
Photo by Faith Willinger
The Last Tastes of Sicily
The author concludes her seven-part food tour with a trip to Palermo to sample its wide range of local food.read more
Photo by Cheryl Lu-Lien Tan
A Day-After-Christmas Treat
What to do with holiday leftovers? Make curry devil, Singapore's signature Boxing Day dish.read moreRecipe: Damian D'Silva's Debal
The dish is a classic in Singapore's Eurasian cuisine, which first developed in the 19th century when Dutch, British, and Portuguese traders began migrating to Singapore and marrying into local families.read more
Photo by Faith Willinger
Yorkshire Pudding, Florentine-Style
This Italian take on the classic Christmas side uses olive oil instead of butter or beef fat.read more
Photo by Faith Willinger
In Sicily, Seduced by Art and Turbot
Traveling across the island, the author stays on a farm, samples olive oil, and tries other local delicacies.read more
Photo by Cheryl Lu-Lien Tan
Shark Fin and Memory in Singapore
A beloved dish raises questions about animal cruelty. Is it okay to eat an inhumane meal if it's traditional?read more
Photo by David Nakamura
Japanese Food With a Foreign Twist
Japan is home to cuisine from far-off lands like China and America. The author shares his pick of the two.read more
Photo by Pascale Brevet
Eating Horse Meat in a Paris Pool
At Le Fooding events, chefs prepare dishes they would never serve in their own restaurants. SLIDE SHOW Iread more
Photo by Faith Willinger
A Sicilian Culinary Tour Makes News
During her latest stop on her food journey on the island, the author attracts attention from the local press.read more
Photo by Aglaia Kremezi
Christmas Cookies, Old World-Style
Greece is short on traditions in honor of the holiday, but it has two memorable Yuletide desserts. SLIDE SHOW Iread more
Photo by Nomi Abeliovich
Where To Eat in Amsterdam
The city is known for its nightlife, but the local food alone is worth a trip. Here, a list of suggestions.read moreRecipe: Melomakarona (Orange Spice Cookies)
Plain, as my mother liked them, or stuffed with nuts, as some people on the islands do, these Christmas cookies are my favorite sweet. If you manage to resist eating them fast, they will get even better with time. read moreRecipe: Kourambiedes (Roasted Almond Cookies)
Traditionally prepared for Christmas, kourambiedes are delicate, melt-in-your-mouth cookies. read more
Photo by Cheryl Lu-Lien Tan
Fried Chicken the Malay Way
Returning to Singapore, the author learns to make a beloved dish from her childhood friend's mother.read moreRecipe: Aunty Jianab's Ayam Masak Merah
Ayam masak merah is a Malay fried chicken that's cooked in a dense, crimson chilli gravy that is both spicy and sweet.read more
Photos by Faith Willinger
Sicily's Organic Wine and Fresh Fish
In the next installment of her culinary tour, the author tastes wine near Vittoria and seafood in Scoglitti.read more
Photo by Jeffrey Tastes/Flickr CC
A French Food Revolution?
Two men started a movement devoted to spicing up their country's stuffy culinary establishment.read more
Photo by Jarrett Wrisley
How a Village Saved Its Fishery
A tiny Muslim village in Thailand revived its mangrove trees and brought back its shrinking fish population.read more
Photo by rankun76/Flickr CC
Defining Israeli Cuisine
Some say the young country has no food culture, but culinary traditions are slowly developing there.read more
Photo by Juan Alcón
Mussels on the Streets of Istanbul
The bivalves are a staple of the city's street vendor scene. The author explores the origins of this custom.read more
Photo by Cheryl Lu-Lien Tan
As Street Food Dies, One Remains
Singapore's once-ubiquitous food carts have disappeared, but a cook known as the Satay Man carries on the tradition.read more
Photo Courtesy of Gardens for Health
Planting Maize, Promoting Health
On the ground in Rwanda, the author describes helping people with HIV/AIDS grown their own food.read more
Photo by Faith Willinger
Eating Sicily, From Ricotta to Honey
On the third leg of her Grand Tour, the author stops in Buccheri, Noto, Frigintini, Modica, and Scicli.read more
Photo by Bruce Tuten/Flickr CC
In Italy, Eating Gets Graded
An American expat laughs when she learns her daughter is failing lunch--then reconsiders.read more
Photo by Jarrett Wrisley
Where Food Drives Out Politics
Even during a tumultuous year, there's one place in Thailand where everything is united: the market. SLIDE SHOW Iread more
Photo by Aglaia Kremezi
Pumpkins, The Greek Way
Americans think of it as just a pie filling, but in Greece it's an ingredient in much more. RECIPES Iread moreRecipe: Pumpkin Preserves
The instructions will work, hopefully, as I have adapted the technique for ingredients that are edible and available in the U.S. read moreRecipe: Pumpkin "Hummus"
Based on the dish prepared by Lebanese chef and food writer Anissa Helou.read moreRecipe: Pumpkin Pie from Lesbos
An unusually deep flavored sweet pumpkin pie from the large island of the northeastern Aegean. The cheese used in Lesbos is the local ladotyri (cheese aged submerged in olive oil). Parmigiano Reggiano is a good substitute.read moreRecipe: Pumpkin, Leek, Walnut and Cheese Tart
One of the many fall dishes I make to use up our large supply of pumpkins.read more
Photo by Faith Willinger
In Sicily, Pizza and Cannoli Reshaped
For the second stop on her grand tour, the author visits Sortino and tries their reinventions of classic Italian foods.read more
Photo by Koichi Kamoshida/Getty Images
Restaurant Guide: Tokyo Beats Paris
The famed Michelin guide gave more stars to cuisine in the Japanese city than the French culinary capital.read more
Photo by Faith Willinger
Grand Tour Redux: Eating In Sicily
Inspired by the centuries-old tradition of traveling through Europe, the author begins a food trip across the island.read more
Photo by Aglaia Kremezi
Kleftiko: Cyprus' Answer to Barbecue
The island's signature dish takes an aged goat and cooks it for hours with wine, vegetables, and carob chips.read more
Photo by Maggie Schmitt
The Town Chorizo Built
Candelario, a village in Salamanca, Spain, is the birthplace of the country's legendary sausage.read more
Photo by Aglaia Kremezi
Recipe: Kleftiko, Cypriot Slow Roasted Goat (or Lamb)
This recipe is my version of the Cypriot dish Seth Rosenbaum describes, adapted for the home cook.read more
Photo by mick62/Flickr CC
How Japan Defines "Fat"
After the country placed a legal limit on waistlines, the author reflects on why he loses weight while he's there.read more
Photo by Jarrett Wrisley
Where Yam Is a Salad, Not a Potato
In Thailand, the term refers to a dish made up of vegetables, meat, or seafood, mixed with a simple dressing. read more
Photo by Faith Willinger
In Rural Italy, A Wild Boar Festival
Every year the author joins chefs, wine-makers, and other food-lovers for a conference-- and a feast.read more
Photo by Jarrett Wrisley
Recipe: Salad of Pork, Young Ginger, and Squid
Recipe adapted from Thai Food by David Thompson.read more
Photo by Cheryl Lu-Lien Tan
The Secrets of a Family Recipe
Long after her grandmother, a legendary cook, died, the author learns to make her signature dish: otah.read moreRecipe: Otah
The paste--also known as otak or otak-otak--is a spicy mousse, usually made with mackerel, that is wrapped in banana leaves and then steamed or grilled. It can be eaten on its own, mashed into rice or slathered onto bread for a savory lunch or breakfast.read more
Photo by Maggie Schmitt
When Sheep Take To The Streets
Shepherds and their flocks flood downtown Madrid for a centuries-old celebration of rural living.read more
Photo Courtesy of Little, Brown
Greek Recipes From a Rising Star
Michael Psilakis' new cookbook is structured like a memoir but has guides for making a range of regional dishes.read more
Photo Courtesy of Little, Brown
Recipe: Fried Calamari and Whitebait with Crispy Chickpeas and Lemon
This is the Greek take on fritto misto, and you can add all kinds of things--vegetables, meat, poultry--here as long as they are cut in pieces small enough.read more
Photo Courtesy of Little, Brown
Recipe: Grilled Rabbit Confit
The muscle formation in the legs of most animals makes for tough, stringy meat. Confit involves cooking slowly, which allows these formations to break down and yield a luscious result.read more
Photo by The Bitten Word/Flickr CC
Manti: A Food Without Borders
Though cooking techniques vary, this ravioli-like dish can be found throughout Eastern Europe and Asia.read more
Photo by Jarrett Wrisley
In Australia, Rethinking Shiraz
The author thought he couldn't stand the country's signature red. Then he went to Hunter Valley. SLIDE SHOW Iread more
Photo by Michael Parks
Mongolia: Land of Milk and Horses
The country offers a range of dairy options, including a fermented milk George W. Bush tried. SLIDE SHOW Iread more
Photo by David Nakamura
In Tokyo, Dining in the Dark
A modern monk invites the author to dinner--with one catch. Everyone must wear blindfolds.read more
Photo by Juan Alcón
Wine Harvest in Spain's Rioja Region
Grapes mean everything in this part of the country, and even when times are good, tensions arise.read more
Photo by Aglaia Kremezi
The Last of the Tomatoes
In Greece, tomato plants continue to produce--but not for long. What to do with the end of the harvest?read more
Photo by Aglaia Kremezi
Recipe: Tomato Salad Bread
In the winter, when vine-ripened tomatoes are not available, use sun-dried tomatoes with some of the more flavorful cherry ones. read more
Photo by Aglaia Kremezi
Recipe: Spicy Pickled Green Tomatoes, Peppers, and Onions
Hard green tomatoes are ideal for pickling.read more
Photo by Jarrett Wrisley
In Sydney, A Food Scene Emerges
The city's chefs combine local produce with Asian influences to create a new, unique cooking culture.read more
Photo by Maggie Schmitt
Madrid's Renegade Picnics
Ecuadorian immigrants gather in a park to eat and reminisce. The police do all they can to stop the revelry. SLIDE SHOW Iread more
Photo by Faith Willinger
Lunch With Star Italian Chefs
The author plays hostess to some of Italy's best-known cooks--and manages to surprise them with her salad.read more
Photo by Jarrett Wrisley
China's Haunting Soups
The country's dense stocks evoke the past, even as some chefs abandon traditional ways of making them.read more
Photo by Pascale Brevet
Kenya's Eroding Food Culture
The country's citizens have abandoned traditional eating habits for a more Westernized diet.read more
Photo by Jarrett Wrisley
Bangkok's Middle Eastern Oasis
In the middle of Bangkok's red light district, the author finds an unexpected patch of Islamic culture. SLIDE SHOW Iread more
Photo by tnarik/Flickr CC
What to Do With Stale Bread: Make Migas
This Spanish dish combines chorizo, bacon, spices, and dry, crusty bread. Top with a fried egg or green pepper.read more
Photo by Faith Willinger
So Many Wines, So Little Time
At the Florence Wine Event, the author encounters too many wines to taste in the three days of festivities.read more
Photo by David Nakamura
30 Courses and Lots of Leftovers
A marathon dinner in Japan leaves the author too full to enjoy the Waygu steak. SLIDE SHOW Iread more
Photo by Vaughn Tan
Understanding Kaiseki
Mystery surrounds this traditional Japanese style of eating. The author offers some insight.read moreSLIDE SHOW: 30 Courses and Lots of Leftovers
David Nakamura explains how to prepare for and enjoy a 30-course meal.read more
Photo by Jarrett Wrisley
Mid-Autumn With Food and Family
Celebrating the Chinese festival with two sisters who had been separated for decades. SLIDE SHOW Iread moreRecipe: Waipo's Tofu with Crabmeat and Roe
This is a classic Shanghainese dish. It's rich and soothing, perfectly suited to the cold and damp winters there.read more
Photos by Sienna Parulis-Cook
Mooncakes: China's Evolving Tradition
Mooncakes are central to the centuries-old Mid-Autumn Festival. But the country's relationship with them is changing.read more
Photo by George Konkoly-Thege
A Sweet Museum You'll Never Find
Tibor Éliás amassed more than 10,000 antique Hungarian food- and drink-related objects. Why no one can see his pieces.read moreSLIDE SHOW: A Sweet Museum You'll Never Find
Photographer George Konkoly-Thege explores mementos of Hungary's culinary past at the sweetest museum you'll never find.read more
Photo by Pascale Brevet
In Kenya, a First Taste of Hunger
A woman leaves her corporate job to work in Africa and is confronted with hunger for the first time.read more
Photo by Faith Willinger
Tuscany's Annual Wine Festival
The author heads to Chianti to attend Vino al Vino, a yearly celebration of wine and food from all over Italy.read more
Photo by Jarrett Wrisley
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