Tbilisi

A Monster Catfish In Tbilisi

On our Tbilisi Market walk we stumbled – literally – upon the biggest catfish we’ve ever seen. The fishmonger said it was caught in Poti, on the Black Sea shore, likely from the Rioni River.

Barcelona

Faithful Horchata Drinkers in Barcelona

Horchata, a unique and deliciously refreshing concoction made from chufas (tigernuts), water and sugar and served chilled, is beloved across Spain. In Barcelona, there’s really only one place to try the stuff: Horchatería Sirvent. The faithful line up here in droves during the summer months, waiting with ticket in hand to sip the best horchata in town.

Istanbul

Seaside Simit

The best part of waking up in Istanbul is catching sight of the Bosphorus, followed closely by a breakfast of simit, the popular sesame-encrusted bagel-like Turkish bread. We spotted this simit seller in Üsküdar while on our Born on the Bosphorus walk.

Barcelona

Pour One Out from the Porrón

We practice using the porrón, a glass jug originally intended to hold bulk wine, on our Made in Catalonia walk. Pouring the wine directly into your mouth while holding the spout some distance away is no easy feat, but it is a skill worth mastering.

Queens

Fluffy Espumillas in Queens

It may look like ice cream at first glance, but this street vendor in Queens is selling a different kind of sweet treat: espumilla. The Ecuadorean dessert is an unbaked meringue normally sweetened with guava puree and served in cones topped with a tart berry syrup, , a nice contrast to the extra sweet meringue.

Istanbul

Crispy Lahmacun on Istanbul’s Asian Side

Lahmacun is the perfect savory snack: crispy, oven-fired crust, light and spicy meat spread, a fresh green garnish and a tangy spray from a lemon. We sample some of the best in the city on our Two Markets, Two Continents walk.

Istanbul

Hot Ticket to Hatay: Q&A with Author Robyn Eckhardt

In the years of research for their new cookbook, Istanbul & Beyond, author Robyn Eckhardt and photographer David Hagerman became well acquainted with Anatolia and the distinct cultural identities, landscapes and, of course, cuisines that can be found on this vast plateau. So we are pleased to be working with Robyn and Dave on the first unique culinary adventure in a series inspired by Istanbul & Beyond that will lead us across Turkey’s diverse regions, bite by bite. This seven-day culinary experience (with an optional two-day photography workshop led by Dave), scheduled for May 2018, will be split between Istanbul and the Hatay region, an area that plays an important role in Robyn and Dave’s book and in the cuisine of Turkey.