This predator is terrorizing Caribbean ecosystems. Good thing it tastes like grouper.
Meet the alubia de Tolosa, which is so beloved that locals can join a fraternal order named in its honor.
The bivalves are a staple of the city's street vendor scene. The author explores the origins of this custom.
Candelario, a village in Salamanca, Spain, is the birthplace of the country's legendary sausage.
Shepherds and their flocks flood downtown Madrid for a centuries-old celebration of rural living.
Though cooking techniques vary, this ravioli-like dish can be found throughout Eastern Europe and Asia.
Grapes mean everything in this part of the country, and even when times are good, tensions arise.
Ecuadorian immigrants gather in a park to eat and reminisce. The police do all they can to stop the revelry. SLIDE SHOW I
This Spanish dish combines chorizo, bacon, spices, and dry, crusty bread. Top with a fried egg or green pepper.
When the sun and heat are overbearing, nothing refreshes like a cold serving of gazpacho.
Gazans can only access a fraction of the supplies they need to make traditional dishes. SLIDE SHOW I
Despite political turmoil, the people of Gaza continue to live and create--even in the kitchen. SLIDE SHOW I
Alexandria's Greek club offers a view of the sea, a range of wines, and a dose of longing for the Mediterranean past.
A Catalan onion called calçot inspires a festive celebration where friends and family cook the vegetable on an outdoor grill and enjoy its sweet juices. Here, the secrets behind this sign of spring and a recipe for the spicy almond sauce that accompanies it.
Farmers in the border region of France and Spain must choose to save their culture or their farms as a new sheep species invades the area. National identity is invoked; politicians, unions, and environmentalists weigh in on the conflict. But there is no resolution yet.
Morocco's creamy, tomato-based soup of chick-peas, lentils, and lamb is one of the best on this street in Africa, or on any street.
Rich and soft, like an artichoke but better, cardoons are now appearing on U.S. shelves after years of being available primarily in Europe. Here, the author reminisces about her first experience with the vegetable and offers a recipe pairing it with almond sauce.