From panelle to pistachio pesto: a taste of Sicilian food
Cookbook author Ursula Ferrigno shares her insider tips to the Italian island’s fascinating food culture.
From agave to Zacatecas: the A to Z of Mexican food
With its snow-capped peaks, seafood-rich ocean waters and cactus plains, Mexico’s landscape is as colourful and varied as the cuisine it produces. We’ve compiled a guide to some of the country’s best-loved recipes, dishes and street food snacks, so you can be confident you know tequila from raicilla and tamales from nopales.
Photo story: the story behind the hazelnuts of Piedmont, Italy
The hills just outside Alba, in northwest Italy’s Piedmont region, are striped with neat green rows of trees and vines. The area is renowned for its wines and white truffles, but the jewel in its crown is the nocciola del Piemonte, a delicate variety of hazelnut with thin skin and crisp, dense flesh. The terroir here is ideal for these nuts: the slopes allow the soil to drain, while the altitude and climate provide the perfect temperature for the trees.
A taste of the Camargue, France
Shaped by its location in France’s Rhône delta, the Camargue’s food scene is driven by a thriving community of passionate artisans.
How to make it: Armand Arnal’s Thai-style red rice with vegetables recipe
You could make this dish with any wild rice, but Camargue red rice, grown on marshland, is nutty and chewy, and adds a pop of colour.
Interview with Ricky Saward, Germany's fine-dining, vegetable-led pioneer
When Ricky Saward took over the kitchen at Seven Swans, in Frankfurt, last year, he wanted two things: to retain the restaurant’s Michelin star, and to shake things up. He’s done both, and won more awards in the process.
How to make it: Ricky Saward's cabbage rolls recipe
Ricky Saward's cabbage rolls are a tasty — and elegantly served — vegetarian option.
Meet the instagrammer: @labnoon
We’re following Saghar Setareh, a Rome-based food and travel writer and photographer, originally from Iran.
How to make it: Nathan Outlaw's plaice with mussels and samphire
With most of my dishes, Mother Nature does the hard work. Here, the earthy sweetness of plaice pairs well with sweet and slightly bitter mussels.
Sea urchins, wild boar and maquis herbs: what to eat on the island of Corsica
The French island makes good use of its unique location when it comes to gastronomy — whether it’s through its Italian history; rich, fertile terroir; or fine seafood from its rich Mediterranean waters.
How to make it: Alberto Bourdeth’s slow-roasted goat recipe
Artist and chef Alberto Bourdeth’s take on traditional mastello (slow-roasted lamb or goat) adds extra herbs and spices for bright, fragrant flavours.
Sifnos: Greece's gourmet island
The island of Sifnos holds food at the heart of its landscape and culture. The birthplace of Greece’s first celebrity chef, it’s a place where locals embrace culinary rituals that have been kept alive for centuries.
Try it now: why chefs love goat meat
Delicious roasted, smoked, or slow-cooked in a curry, goat meat is becoming a chefs’ favourite here in the UK.
What they're eating in Tel Aviv
Crab, kebabs and kohlrabi: the dining scene in Israel’s biggest city has it all.
photo gallery
Photo gallery: How Ecuador is falling back in love with chocolate
With Ecuador hailed as the birthplace of chocolate, local producers, chefs and farmers are once again being creative with cacao.
photo gallery
Photo gallery: Coastal cuisine in Tunisia
From perfectly prepped couscous to generous helpings of harissa, Tunisian cuisine is all about colour, flavour and abundance. In the coastal town of Nabeul, a family meal becomes a feast when guests are involved — and extra helpings are inevitable.
