Abroad
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
When Waves (Almost) Ruin a Picnic
The author heads to a Thai island for a barbecue in the sun, but rough seas threaten to spoil the afternoon.read more
Photo by Alfa-Betty Olsen
A Culinary Walking Tour of Brooklyn
Eat everything from falafel to schnitzel in a 10-block section of Bay Ridge. SLIDE SHOW Iread more
Photo by Faith Willinger
In Naples, Pizza Worth a Trip
L'Europeo makes classic pies that are so good, diners won't have room for the main course.read more
Photo by Aglaia Kremezi
Oxford's Intellectual Feast
Food-lovers gathered at the Oxford Symposium on Food and Cookery to eat, drink, and discuss the future of gastronomy.read more
Photo by Jarrett Wrisley
Where Chinese and Thai Food Meet
Thailand's Trang Province is home to many Chinese immigrants, resulting in the melding of the two countries' cuisines. SLIDE SHOW Iread more
Photo by Faith Willinger
In Naples, a Grocery Becomes a Trattoria
A family-owned and operated grocery store has food so remarkable the owners had to open a cafe.read moreSLIDE SHOW: Where Chinese and Thai Food Meet
Jarrett Wrisley explores the versatile and flavorful cuisine of Thailand's Trang Province, where China and Thailand meet.read more
Photo by Faith Willinger
In Italy, Food is a Family Affair
At a restaurant in Campania, parents, cousins, children, spouses do everything from cooking to serving.read more
Photo by Aglaia Kremezi
Figs: Preserving Summer's Bounty
As the nights become colder in Greece, the author prepares sweet, summery figs to last through the winter. SLIDE SHOW Iread more
Photo by Aglaia Kremezi
Recipe: Fig and Almond Cake
Figs that fell off the branch or did not reach full ripeness during the summer need not be wasted. They can be used in cakes, tarts, and a number of other dishes, both sweet and savory.read moreSLIDE SHOW: Figs: Preserving Summer's Bounty
Aglaia Kremezi prepares sweet, summery figs to last through the fall and winter.read more
Photo Courtesy of PhotoJournalism.ge
In a Divided Country, Common Bread
In war-torn Georgia, one thing is constant: appreciation a cheese bread called khachapuri. SLIDE SHOW Iread moreSLIDE SHOW: In a Divided Country, Common Bread
Appreciation for a simple cheese bread unites war-torn Georgia.read more
Photo by Aglaia Kremezi
In Greece, Baking for a Saint
A Greek Orthodox feast day inspires worshippers to bring spicy olive oil cakes to church. SLIDE SHOW Iread moreSLIDE SHOW: In Greece, Baking for a Saint
Aglaia Kremezi takes part in the Greek tradition of baking a cake in honor of St. Fanourios and bringing it to church on his feast day.read more
Photo by Jarrett Wrisley
A Foreigner in Noodle Paradise
In Taipei, where beef noodles are everywhere, a Persian chef is making his mark on the city's signature dish.read more
Photo by David Nakamura
I Ate Whale Meat
After the author accidentally eats whale at an office party, he explores why the Japanese serve it--and why Americans object.read more
Photo by Maria Streshinsky
Ireland: Go for Family, Stay for Food
A mother and daughter visit Ireland and are surprised by the cuisine.read more
Photo by Jarrett Wrisley
In Taiwan, Dining in Exile
A banished leader of the Tiananmen Square protests remembers his home through its food. SLIDE SHOW Iread more
Photo by Jarrett Wrisley
Recipe: Kaixi's Hearty Nomad Soup
This is a soup recipe which Wu'er Kaixi sent me. It's a Uighur soup, but it has Kazak and Hui influences, and they both eat very similar versions of the dish.read moreSLIDE SHOW: In Taiwan, Dining in Exile
Jarrett Wrisley joins a man who seeks to remember his former life by eating the food of his people.read more
Photo by Aglaia Kremezi
Wild Fennel: Greece's Mythic Ingredient
The Ancient Greeks named a city after this native plant; here, the author shows how to cook with it. SLIDE SHOW Iread more
Photo by Aglaia Kremezi
Recipe: Stuffed Tomatoes with Fennel
Adapted from Kalliopi Delios, who, together with her husband and son, owns the Taverna Castro in Avgonyma, Chios. She uses plenty of wild fennel, along with fresh mint from her garden and dill, to prepare these fragrant stuffed tomatoes.read more
Photo by Aglaia Kremezi
Recipe: Stewed Fennel and Onions
From The Foods of the Greek Islands (Houghton Mifflin). Serve on its own with feta cheese and bread, or as a side dish for grilled fish or chicken.read moreSLIDE SHOW: Wild Fennel: Greece's Mythic Ingredient
Exploring the many uses of the abundant wild fennel growing throughout Greece.read more
Photo by David Nakamura
At a Tokyo Bar, Glamour Has Its Price
At a bar made famous by Lost in Translation, the author gets an unpleasant surprise at the end of the night.read more
Photo by Faith Willinger
From Chef to Fashion Designer
What's a chef to do when running two restaurants and a private club is not enough? Start a clothing line.read more
Photo by Jarrett Wrisley
In Thailand, Soup With Rules
A chef takes a street food and turns it into something delicious. The catch? Follow his rules, or else.read more
Photo by Graeme Wood
Desert Dessert: Camel-Milk Chocolate
Camels may be loud, smelly, and unappetizing, but their milk is a surprisingly good ingredient in chocolate.read more
Photo by Faith Willinger
Italy's Version of a Neighborhood Deli
Italy is full of gourmet groceries, so what makes Florence's 'ino so special? The made-to-order sandwich bar.read more
Photo by David Nakamura
Tofu With a Side of Earthquake
In the middle of a ten-course feast at a Tokyo tofu restaurant, another Japanese specialty is served: earthquake.read more
Photo by David Nakamura
Running Under the Influence
At Tokyo's Beer Mile, runners drink one brew every 400 meters. But the real party begins after the race.read more
Photo by Jarrett Wrisley
In Thailand, Chicken Meets Boxing
Thailand's two obsessions converge at a chicken restaurant next a Bangkok boxing arena. SLIDE SHOW Iread more
Photo by David Nakamura
Eel: Japan's Beat-The-Heat Secret
Forget air conditioning. Eating eel is the way to stay cool this summer, according to Japanese tradition. read more
Photo by Faith Willinger
Gelato in Florence: A Guide
In a city that takes gelato seriously, the most promising places to sample the icy, creamy treat.read more
Photo by Jarrett Wrisley
Roast Pig: The Anti-Fast Food
After a trip to the U.S., the author returns to Bangkok, relieved to feel close to his food again. SLIDE SHOW Iread more
Photo by Jarrett Wrisley
SLIDE SHOW: Roast Pig: The Anti-Fast Food
See how a Bangkok restaurant roasts pigs--and witness the unforgettable final product.read more
Photo by Maggie Schmitt
Gazpacho: Soothing Summer Treat
When the sun and heat are overbearing, nothing refreshes like a cold serving of gazpacho.read more
Photo by Faith Willinger
Italy's Answer to Iced Coffee
The shakerato uses a cocktail shaker to ensure the coffee is cold and refreshing--but not watery.read more
Photo by Anup Kaphle
The National Bread of Afghanistan
In Afghanistan, naan bread is always part of the meal, no matter who you are. SLIDE SHOW Iread more
Photo by Jarrett Wrisley
Eating in Mumbai After the Attacks
Mumbai changed forever after November's terrorist attacks, but the food tastes the same.read more
Photo by Wendy Littlefield
The Evolution of Cruise Ship Cuisine
From beef Wellington to soba noodles, onboard dining has changed a lot in the past 30 years.read more
Photo by garybembridge/Flickr CC
Where to Eat on the Queen Mary 2
It has everything from a celebrity chef's restaurant to a food court--of course. It's an ocean-liner.read more
Photo by Faith Willinger
In Italy, A Carnivore's Paradise
A restaurant near Naples offers carnivores and wine-lovers a meal to remember at a reasonable price.read more
Photo by Wendy Littlefield
Recipe: Lamb Kebabs With Chutney and Chaat
This recipe comes from the Indian cooking class on the Queen Mary 2, taught by chef Sidwell Yarrow.read more
Photo by Wendy Littlefield
How a Cruise Ship Feeds 4,000
The Queen Mary 2 uses 11,000 bottles of wine and a staff of hundreds as it crosses the Atlantic.read more
Photo by Amir Sadafi
Keeping Gaza's Food Traditions Alive
Gazans can only access a fraction of the supplies they need to make traditional dishes. SLIDE SHOW Iread more
Photo by David Nakamura
Lessons of Japan's Recession Food
A man who became a chef in Japan's last recession teaches the author something about resilience.read more
Photo by Dawn Endico/Flickr CC
Eating Aboard the Queen Mary 2
Thirty years after their first trans-Atlantic voyage together, the author and her husband set sail again.read more
Photo by Faith Willinger
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