Maggie Schmitt
Not Your Average Pigeon: In Search of an Egyptian Specialty
Restaurants that serve only one dish have to do it well. At Gomhoria Restaurant, that dish is addictively smoky stuffed pigeon.
Maggie Schmitt
Restaurants that serve only one dish have to do it well. At Gomhoria Restaurant, that dish is addictively smoky stuffed pigeon.
Maggie Schmitt
A mortar and pestle, serving dish, and cooking vessel all in one, the bowl known as a zibdiye is a Gazan culinary secret
Maggie Schmitt
A quick, cheap mixture of rice, legumes, pasta, and tomato sauce is Cairo's vibrant, spicy snack of choice
Juan Alcón
Follow our kitchen anthropologist into the home of Amaia—economist, activist, and cook—and make olla podrida. Slide Show
Juan Alcón
Alvaro, who lives in Northern Spain in an old stone barn, tells the story of his family and region through food. Slide Show
Juan Alcón
An amateur kitchen anthropologist visits a friend's mother to learn the secrets of Spain's most famous dish. Slide Show
Juan Alcón
Escabeche, the Spanish preserved meat or fish derived from Persia and influencing Peru, is a global addiction. Slide Show
Hamed Saber/flickr
During Nowruz, "new day" in Farsi, foods are filled with symbolism. "Delicious" would work just as well.
Photo by coda/FlickrCC
This predator is terrorizing Caribbean ecosystems. Good thing it tastes like grouper.
Photo by Ardo Beltz/Wikimedia Commons
Meet the alubia de Tolosa, which is so beloved that locals can join a fraternal order named in its honor.
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