Mica Najmanovich grew up eating farfalaj hot with plenty of fried onion. Her Chauchalaj takes the Ashkenazi staple in a fresher direction, tossing it cold with green beans, spring onion, herbs, feta, and lemon.

A food-focused walk down Rue du Cherche-Midi, one of Saint-Germain’s most rewarding streets for bakeries, cheese, coffee, chocolate, wine and old-school Paris dining.

From standing bars and oden counters to takoyaki, yakitori and okonomiyaki, here’s where to eat after dark in Osaka.

A Mexican September classic, Chiles en Nogada pairs roasted poblano chiles with a savory-sweet meat and fruit filling, creamy walnut sauce and pomegranate seeds. This version from Pati Jinich is adapted from a recipe by Luis Bello Morin.

Forget whatever “convenience-store food” means back home. In Japan, the konbini might have your favorite fried chicken, café latte, onigiri, or bread baked that morning, and everyone seems to have an opinion about which chain does it best.

Fresh cowpeas simmered gently with olive oil, onion, garlic, and tomato are a late-summer staple of the Aegean table. This version, inspired by Kısmet Lokantası in Izmir, is served cool with lemon and yogurt.

Every Sunday, Praça Paris fills with cooks and communities whose food reflects a far broader Rio than the formal European plaza was built to represent.

From neighborhood hangouts to natural-wine specialists and polished tasting rooms, these are our favorite wine bars in Lisbon for an interesting glass, a memorable bottle, and people who know what they’re pouring.

From a tiny shop in Kemeraltı, Elgani Ezmecizade sends its almond, walnut, and pistachio pastes around the world. Behind them lies generations of confectionery knowledge, carefully sourced ingredients, and a family determined to keep the craft in its own hands.

Since 1969, Harold & Belle’s has served gumbo, fried catfish, étouffée, po’boys, and other Creole staples in Jefferson Park. Now run by the founders’ grandson and his wife, the restaurant remains one of the clearest links to Los Angeles’s historic Creole community.

At Lula, chef Teo Valentini brings a personal, wide-ranging approach to Mediterranean cooking, with seafood and handmade pasta at the heart of the menu.

Winemaker Mariana Salvador returned to Portugal’s Dão region to launch Revela, working with native grapes, old vineyards and small growers to make low-intervention wines. During an unusually early August harvest, we join her at the winery to see what that philosophy looks like in practice.

From serious tasting rooms and rare agave spirits to inventive cocktails and late-night mezcal bars, these are seven of our favorite places to drink and learn about mezcal in Oaxaca.

At the end of the A train, South Richmond Hill’s Little Punjab comes into focus through chole bhatura and lassi at Punjabi Dhaba, langar at a Sikh gurdwara, and a neighborhood market stocked with the flavors of South Asia.

After 22 years away from the grill, Selim Ceylan returned to his family’s trade in Kemeraltı, serving charcoal-grilled köfte and a seven-piece offal platter inspired by the craft he grew up around.