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. More »
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Maggie Schmitt is a freelance researcher and translator based in Madrid. She is currently working on a book called The Gaza Kitchen with Laila El-Haddad. Learn more at gazakitchens.wordpress.com.
Restaurants that serve only one dish have to do it well. At Gomhoria Restaurant, that dish is addictively smoky stuffed pigeon. More »
This smoky stuffed pigeon might take a bit of work—but only when it comes to buying the bird. The rest is easy. More »
A mortar and pestle, serving dish, and cooking vessel all in one, the bowl known as a zibdiye is a Gazan culinary secret More »
A quick, cheap mixture of rice, legumes, pasta, and tomato sauce is Cairo's vibrant, spicy snack of choice More »
Follow our kitchen anthropologist into the home of Amaia—economist, activist, and cook—and make olla podrida. Slide Show More »
This rich stew is well-adapted to the extremes of the Burgos highlands—or a fall or winter night anywhere More »
Alvaro, who lives in Northern Spain in an old stone barn, tells the story of his family and region through food. Slide Show More »
This family recipe adds tomato sauce to a classic bacalao al pil-pil. You can also omit the tomato sauce for a more traditional dish. More »
An amateur kitchen anthropologist visits a friend's mother to learn the secrets of Spain's most famous dish. Slide Show More »
This is the classic version of paella, as passed down in Elena Martí's family. The seafood version was invented later; here, chicken and rabbit are front and center. More »
Escabeche, the Spanish preserved meat or fish derived from Persia and influencing Peru, is a global addiction. Slide Show More »
During Nowruz, "new day" in Farsi, foods are filled with symbolism. "Delicious" would work just as well. More »
With its profusion of fresh herbs, this fragrant omelet, one of the star dishes of the Iranian New Year, tastes like spring More »
This fluffy, soft rice is completely saturated with the bright green taste of herbs More »
These walnut cookies often served during the Iranian New Year, or Nowruz ("new day" in Persian) More »
This predator is terrorizing Caribbean ecosystems. Good thing it tastes like grouper. More »
Meet the alubia de Tolosa, which is so beloved that locals can join a fraternal order named in its honor. More »
The bivalves are a staple of the city's street vendor scene. The author explores the origins of this custom. More »
Candelario, a village in Salamanca, Spain, is the birthplace of the country's legendary sausage. More »
