Discover the secrets of Italian dining, learn about regional dishes, wine and coffee culture, and how to navigate menus like a local. Walking into an Italian restaurant in Italy for the first time can feel both exhilarating and a little bit scary. The Italian dining experience can look like a carefully arranged and very internal performance to an outsider. From knowing when a double espresso is appropriate, to what the various headlines on the menu stand for, understanding some of the basic customs of dining in Italy will help you feel more confident on your trip – and give you an edge when it ..read more

A vibrant Japanese-Peruvian inspired ceviche, where watermelon and tuna is quickly marinated in Yuzu Aji Amarillo Tiger’s Milk, and topped with edible flowers. This recipe comes from Chef José Luis Chavez at the Upper East Side’s Mission Ceviche. Trained in Peru, José Luis channels his spirit of culinary exploration with his Peruvian heritage. From its origins as a modest counter within a bustling food hall, Mission Ceviche has flourished into a celebrated establishment, distinguished by a star from Pete Wells and a mention in the Michelin Guide. The restaurant specializes in an array of cevic ..read more

Perfect for weekends, this dish combines crispy shredded potatoes with rich, homemade gravy and a perfectly fried egg. Good morning. To me, hash browns will always remind me of McDonald’s. Back then, I knew it was going to be a special day if I woke up early enough to grab a breakfast sandwich, orange juice, and a hash brown from the double golden arches. Now, my relationship with fast food is very different. I like my potatoes and hash browns a little more rustic. Hash browns, I’ve discovered, are incredibly easy to make as long as the prep work is done correctly. Rinse, repeat, and dry. Pota ..read more

Chef Fernanda Serrano has earned her reputation by working in some of the most prestigious kitchens in the world. At Williamsburg’s elNico, she is blazing her own trail. Daniela Soto-Innes and Fany Gerson are among the well-known female Mexican chefs who are contributing to New York’s Mexican food scene. Chef Fernanda Serrano, who works at the kitchen in Williamsburg’s elNico is another contributor. Also nicknamed Chef Fer, this chef not only delivers a guacamole that is worth crossing the Brooklyn Bridge for, but also shares pieces of her heritage with diners. For instance, the salsas accompa ..read more

Sometimes called “poor man’s parmesan”, pangritata is a great way to use up stale bread to improve your pasta dishes. Here, in a delicious combo with lemon, parsley, garlic and fried eggs. Life can get a bit hectic sometimes, so don’t forget to take a step back, and eat spaghetti with pangritata, oil, garlic, lemon and a fried egg. That’s what I love about this meal – it’s simplicity. You may be asking yourself – what is this pangritata business? Pangritata, also known as ‘the poor man’s parmesan’ involves adding crispy fried breadcrumbs, flavored with rosemary and garlic, to pasta. The al den ..read more

Perhaps surprisingly, two of Panama City’s most exciting restaurants are tucked away at the luxurious five star Hotel La Compañia. When booking a hotel stay, one might not expect the in-house restaurants to be worth a trip of their own. However, Hotel La Compañia’s offerings prove this assumption wrong. Situated in the heart of Casco Antiguo, also known as Casco Viejo, Hotel La Compañia is a regal heritage building that underwent almost eight years of renovation. It opened its doors to guests in April 2022 and is now a unique centerpiece of the blossoming historic 17th-century district, which ..read more

Edible garnishes, bubblegum-infused Amaro, and esquites with black truffle are just a few of the culinary phenomena found at Rayo and Fónico. Nestled in a landmark mansion in Mexico City’s trendy Roma Norte neighborhood, Rayo Cocktail Bar and Fónico Restaurant share one of the oldest elevators in Mexico and a common goal to challenge the status quo with their inventive creations. The two experiences seamlessly complement one another, promising an unforgettable evening for any visitor. One of Mexico’s oldest working elevators connecting Rayo upstairs with Fónico downstairs.Rayo Cocktail Bar Mex ..read more

Grilled chicken only gets better when skewered with bacon, accompanied by fresh, crunchy vegetables and brushed with a balsamic glaze. Chicken and bacon skewers are officially ready to become your next grilling obsession. These easy skewers feature chicken with a maple balsamic glaze, zucchini, summer squash, and peppers woven together with bacon. Food on a stick is just more fun, right. Especially when there’s bacon involved. These skewers will be the star of your next cookout. Maple syrup, balsamic vinegar, and spices add flavor to the chicken, and the chicken and vegetables are super succul ..read more

These lamb shank samosas feature rich Emirati flavors, with a crisp exterior and a deeply tasty interior. Ramadan is a holy month where families around the world prepare to observe a time of fasting, reflection and community. Among many traditions that define this period, one culinary delight stands out on the Iftar table: the humble samosa. When you smell samosas on the streets in certain regions you would know that you are in celebratory season.The samosas also act as a filling meal that sustains energy levels for fasting hours. It can be made with vegetables, meat, chicken, and even lentils ..read more

This slow-roast shoulder of lamb recipe is cooked to a fall-apart tenderness – perfect for cold spring evenings and beyond. Don’t be fooled by the simple ingredients; this slow roasted lamb shoulder from Sheen Falls Lodge is a recipe that you’ll want to make over and over again. The lamb is cooked to a fall-apart tenderness in the oven, while being infused with the pervasive aroma and flavor of rosemary, garlic, and red wine. What’s more, the shoulder is one of the cheaper cuts of lamb, and this recipe will generously serve 4-6 people. You’ll love that you can put it in the oven early in the m ..read more