Tag Results for 'Feature'

CB on the Road: The Lambassador from the East

Şehzade Erzurum Cağ Kebabı is one of our favorite places in Istanbul for a satisfying, lamby meal. You could easily walk past its handful of outdoor tables, tucked into a bustling pedestrian-only shopping street in the Sirkeci neighborhood. Continue »

CB on the Road: Medieval Times in Peratallada

When you live in a medieval town that is as beautifully preserved as the little Catalonian hamlet of Peratallada, you are never too old for dress-up. All year round, these worn stone walls and charming plaças effortlessly take visitors back in time to the 10th century. Continue »

CB on the Road: Winemaking in Naoussa

Just an hour’s drive from Thessaloniki, right in the heart of Macedonia, beautiful Naoussa is a food and wine lover’s paradise. Full of tasty mezes and specialties made of pork and veal, as well as amazing pies, the local cuisine has evolved with the wine and tsipouro culture of the area. Continue »

The Salepçi of Sütçüler: The Hard Life of a Sweet Trade

By the name of the place, you’d expect the Sütçüler (“Milkmen” in English) district near Isparta in southern Turkey to be a dairyland paradise, thick on the ground with men carrying buckets sloshing fresh milk, cheese wheels stacked in cool dark sheds, verdant hills freckled with cows. But there are no milkmen in Sütçüler, at least not in the wintertime. Continue »

Breaking Bread: Sunday Lunch in Lebanon, Reimagined

As in many Mediterranean societies, the large family lunch in Lebanon is sacrosanct. Every Sunday, Lebanese families trek back to their ancestral villages or head with extended family and friends to restaurants along the coast or hidden among the mountains and valleys. Continue »

Farewell, Yorgo: The "Heart of Beyoğlu" Passes On

On any given night, bustling, narrow Nevizade Street in the heart of Istanbul’s Beyoğlu district buzzes with thick crowds of evening revelers searching for the best table while clean-shaven waiters in their customary uniform of pressed white shirts and V-neck sweaters attempt to lure the crowds into their establishments. Continue »

Cape Town
Suuring and Sow Thistles: The Wild Vegetables of a Cape Spring

Winter in Cape Town is a wildly gentle season. Freezes are rare in the peninsula city. Instead, the coolest months of the year are defined by rain – sheets of it. Continue »

CB on the Road: Martín Faixó in Cadaqués

“In Cadaqués, we cure anchovies differently than anywhere else,” Rafel Martín Faixó told us. We were sitting at long wooden tables outside of his family’s winery, on a sunbaked hilltop in Cadaqués, two and a half hours north of Barcelona. Continue »

Food Complex: A Favela's Culinary Side Emerges

Comprising a city within a city made of housing complexes and self-built neighborhoods, the Maré favela complex in Rio’s North Zone packs 130,000-plus residents into the area between the Avenida Brasil highway and Guanabara Bay, just south of Rio’s International Airport.

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Building Blocks: Spain's Big Little Fish

Editor’s note: To inaugurate our new series, Building Blocks, which explores the fundamental ingredients of the cuisines we cover, we turn to Spain, where anchovies play a large role in the cooking of many regions there. 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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