Three shellfish recipes to try, from scallops congee to seafood linguine

From seafood linguine to spicy mussels with feta, these refreshing shellfish dishes will help you welcome in the spring sunshine.

12 international iftar dishes to try this Ramadan

This Ramadan, break your fast with flavourful dishes from around the world, from South Asian snacks to sumptuous Levantine desserts.

Where to find the best breakfasts in the UK

From desi dishes in Birmingham to a sticky plum duck benedict in Newcastle, here’s our pick of the UK’s 10 best bets for a brilliant breakfast.

A taste of Portugal's Alentejo region, from black pork to rich red wines

Among the cork trees and rolling hills of this vast rural region, you’ll find some of Portugal’s choicest produce, from rich reds and black pork to sumptuous olive oil. Here, we bring you five unique producers to visit when travelling in Alentejo — plus, a recipe for making authentic Gaspacho alentejano soup.

Meet the maker: the Bavarian baker who elevates the art of traditional Easter treats

Easter in Germany is a time of indulgence, when bakers such as Arnd Erbel are busy making everything from dark chocolate hares to plaited loaves.

A culinary guide to Montreal

Canada’s second-largest city has a distinctly French flavour, but whether you’re ordering bagels, poutine or fine dining cuisine, expect a thoroughly Québecois twist.

Travel Geeks online: cities, culture and cuisine of Italy — 27 April 2021

Join us for a virtual Travel Geeks on 27 April from 19.00 to 20.00, when our expert panel will help us discover a different side to Italy.

How to make perfect croquetas

Whether oval or round, made with meat or cheese, this Spanish snack should be both crisp and gooey. Owen Morgan, chef-director of Spanish bar and restaurant chain Bar 44, breaks down the creation process. 

A culinary guide to Alsace, France

Tucked up against the German border, France’s once-contested region has been shaped by centuries of upheaval. Today, chefs and winemakers alike are celebrating a legacy of culinary diversity.

Chef Zoe Adjonyoh on her favourite Ghanaian cuisine

The famous chef and author of Zoe's Ghana Kitchen shares her insights on how to work with Ghanaian flavours and ingredients, from kenkey to dawadawa.
PARTNER CONTENT

In conversation with Alison Sardinha, local legend and owner of Tobago’s Blue Crab Restaurant

When Aunty Alison opened the Blue Crab over 30 years ago, little did she know her restaurant would become the capital’s most beloved diner, famous for its family atmosphere and traditional flavours. Here, she talks about life on the island and shares a recipe for the local dish saltfish buljol.

Chef Niklas Ekstedt's five ways to cook kohlrabi

Part of the same family of brassicas as broccoli, cauliflower, kale and brussels sprouts, kohlrabi is a fantastic vegetable that’s popular in Germany and Central Europe but underused in the UK.

A culinary guide to Lombardy, Italy

Lombardy’s plethora of culinary offerings is one of its main draws. Here’s a look at some of the dishes — and people — that make the region a gastronome’s dream.

Photo story: the historic diners of Arequipa, Peru

With a heritage stretching back centuries, the picanterías of Peru’s second-largest city dish up delicious portions of traditional comfort food every lunchtime.

What they're eating in Athens

Japanese-Peruvian dishes, slow-cooked rabbit and pistachio mousse are all on offer in the Greek capital. Here are six unmissable dishes — and the innovative restaurants that created them — to seek out on your next trip.

Meet the maker: the oyster king of Denmark

In the waters off the tiny island of Venø, Kristian Borbjerggaard harvests wild oysters for the kitchens of some of Denmark’s finest restaurants. His began his enterprise seven years ago as a teenager, earning the respect of restaurateurs and sparking a small but significant shellfish renaissance in the nation's culinary scene. 

The highlights of Burmese cuisine, according to chefs Amy and Emily Chung

London-based supperclub hosts Amy and Emily Chung — authors of The Rangoon Sisters Cookbook — share their highlights of Burmese cuisine, from Mohinga to Gin thoke.
PARTNER CONTENT

Three recipes to bring a taste of Italy home

Chef Aldo Zilli took part in National Geographic Traveller’s recent event with the Italian National Tourist Board. Here, he reveals his take on Italian cuisine, from his favourite ingredients to the recipes you must try at home.

Explore Nat Geo

  • Animals
  • Environment
  • History & Culture
  • Science
  • Travel
  • Photography
  • Space
  • Adventure
  • Video

About us

Subscribe

  • Magazines
  • Newsletter
  • Disney+

Follow us

Copyright © 1996-2015 National Geographic Society. Copyright © 2015-2016 National Geographic Partners, LLC. All rights reserved