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Istanbul
Bean Week: Istanbul's Top 5 Beaneries (Updated)

Istanbul’s eaters are spoiled by opportunities to eat great beans – and in the Turkish kitchen that means white beans, in particular, if you’re lucky, the şeker fasulye type grown in Eastern Turkey’s Ispir region. Continue »

Mexico City
Bean Week: Mexico's Mealtime Mainstay

In Mesoamerica, beans have been a pillar of culinary traditions – not to mention civilizations – from time immemorial. Pre-Columbian peoples depended on legumes as their primary source of protein, but they were more than mere sustenance. Continue »

Beijing
Bean Week: Beijing's Mighty Mung Bean

Slippery cellophane noodles, crunchy sprouts, wobbly jelly, starchy cake, sweet porridge, crispy crêpe, sour fermented drink, a lamb-oil splattered mash: these are just a few of the many forms that the humble, versatile mung bean can take. Continue »

Barcelona
Bean Week: Catalonia's Many-Splendored Beans

Known in Catalan as mongetes – “little nuns,” as Catalonia’s oldest kind of beans resemble the pale face of a nun in her black habit – or fesols, from the Latin phaseolus, beans are an integral part of the region’s culinary traditions. Continue »

Shanghai
Tea in China: Reading the Leaves

Although coffee culture is booming in China, the Middle Kingdom is still the world’s biggest consumer and producer of tea leaves. The drink is so important that one Chinese proverb claims, “It is better to be deprived of food for three days, than of tea for one,” and tea is included on the list of the seven necessities of Chinese life (along with firewood, rice, oil, salt, soy sauce and vinegar). Continue »

Istanbul
First Stop: Charles King's Istanbul

Editor’s note: In the latest installment of our recurring feature, First Stop, we asked Charles King where he stops first for food when he heads to Istanbul. King is professor of international affairs and government at Georgetown University and the author of Midnight at the Pera Palace: The Birth of Modern Istanbul and other books. Continue »

Barcelona
Tortell de Reis: Of Beans and Kings

Editor’s note: This is the second of our two-part series on kings’ cake. The first, on the version found in Mexico City, appeared yesterday. Continue »

Mexico City
Rosca de Reyes: A Tradition Fit for Kings

Editor’s note: Mexico and Spain unsurprisingly have a number of customs in common, especially during the winter holidays. This is the first installment of a two-part special on a sweet tradition that’s shared by the two countries, and the second will appear tomorrow. Continue »

Rio
Holidays in Rio: A Very Carioca Christmas

On Christmas Eve, Brazilians sit down to a meticulously prepared (or, in city-slicker Rio, pre-ordered) ceia de Natal. That ceia, or supper, will likely include a turkey and farofa, but a few sweet staples make the Brazilian ceia more than Thanksgiving 2.0 for a gringo. Continue »

Mexico City
Preservation Society: Safeguarding Mexican Gastronomy in Puebla

In November, the Conservatorio de la Cultura Gastronómica Mexicana held its second International Mexican Gastronomy Forum in the city of Puebla, about 100 kilometers east of Mexico City. Continue »

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Food Walks! Explore with Culinary Backstreets
When it comes to exploring a city's authentic dining scene, while the stomach should ideally serve as the best compass, the truth is that it's hard to find your way without good local advice. That's where Culinary Backstreets' food walks come in.
Istanbul Eats: Exploring The Culinary Backstreets
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