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WALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BODEGA LA PALMA: GOTHIC PILLAR March 5, 2021 Contracorrent Bar (0) It takes bravery and strength to swim against the flow, traits the Catalan sommelier Posted in Barcelona; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Like so many other Greek specialties, bougatsa has a long history, in this case one that stretches all the way back to Byzantine times. Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare.This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BODEGA LA PALMA: GOTHIC PILLAR March 5, 2021 Contracorrent Bar (0) It takes bravery and strength to swim against the flow, traits the Catalan sommelier Posted in Barcelona; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Like so many other Greek specialties, bougatsa has a long history, in this case one that stretches all the way back to Byzantine times. Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare.This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. FOOD TOURS - CULINARY BACKSTREETS FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. ASIA IN QUEENS: EXPLORING NYC’S LARGEST CHINATOWN Quick bite: On this full-day stroll through New York’s largest Asian neighborhood, we’ll explore the area’s almost mind-blowing culinary diversity. Located on the western edge of New York, where the 7 subway line comes to an end, the Flushing neighborhood of Queens exists as a kind of world of its own. Unfamiliar to most New Yorkers,this
PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The relative abundance of heritage architecture and mixed zoning in the former French Concession neighborhood (technically the Xuhui district) has left a legacy of nooks and crannies where a number of mom-and-pop noodle shops are able to withstand the test of time and pressures of a fast-changing economy. LISBON - CULINARY BACKSTREETS Martim, Lisbon Walk Leader. Martim, born in Lisbon and raised in the Chiado district, has been rambling in backstreet eateries since before he could reach the counter of the corner tasca. He got a bachelor in Law and worked as a lawyer for a few years, but recently decided to take a chance out of the corporate world. BUGGIN’ OUT: EDIBLE INSECTS IN MEXICO CITY Edible insects such as ant larvas or chapulines can be found in local markets and high-end restaurants as well as other exotic products inMexico City.
LAGIDZE WATER, GEORGIAN NECTAR A middle-aged matron in white cap and apron, who looked like she stepped out of an old black-and-white film, squirted a bit of syrup into a glass and topped it with fizzy water from a spigot on the rack. This old-school soda fountain felt like a living museum. We didn’t know the carbonated drink called Lagidze Water had a history.FUJI YAKIIMO
June 28, 2019 Fuji Yakiimo (0) Sweet, fluffy and incredibly habit forming, yakiimo (roasted sweet potatoes) are an Posted in Tokyo; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BODEGA LA PALMA: GOTHIC PILLAR March 5, 2021 Contracorrent Bar (0) It takes bravery and strength to swim against the flow, traits the Catalan sommelier Posted in Barcelona; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Like so many other Greek specialties, bougatsa has a long history, in this case one that stretches all the way back to Byzantine times. Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare.This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. LISBON - CULINARY BACKSTREETS Martim, Lisbon Walk Leader. Martim, born in Lisbon and raised in the Chiado district, has been rambling in backstreet eateries since before he could reach the counter of the corner tasca. He got a bachelor in Law and worked as a lawyer for a few years, but recently decided to take a chance out of the corporate world. COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BODEGA LA PALMA: GOTHIC PILLAR March 5, 2021 Contracorrent Bar (0) It takes bravery and strength to swim against the flow, traits the Catalan sommelier Posted in Barcelona; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Like so many other Greek specialties, bougatsa has a long history, in this case one that stretches all the way back to Byzantine times. Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare.This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. LISBON - CULINARY BACKSTREETS Martim, Lisbon Walk Leader. Martim, born in Lisbon and raised in the Chiado district, has been rambling in backstreet eateries since before he could reach the counter of the corner tasca. He got a bachelor in Law and worked as a lawyer for a few years, but recently decided to take a chance out of the corporate world. COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines FOOD TOURS - CULINARY BACKSTREETS FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. ASIA IN QUEENS: EXPLORING NYC’S LARGEST CHINATOWN Quick bite: On this full-day stroll through New York’s largest Asian neighborhood, we’ll explore the area’s almost mind-blowing culinary diversity. Located on the western edge of New York, where the 7 subway line comes to an end, the Flushing neighborhood of Queens exists as a kind of world of its own. Unfamiliar to most New Yorkers,this
KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The relative abundance of heritage architecture and mixed zoning in the former French Concession neighborhood (technically the Xuhui district) has left a legacy of nooks and crannies where a number of mom-and-pop noodle shops are able to withstand the test of time and pressures of a fast-changing economy. LISBON - CULINARY BACKSTREETS Martim, Lisbon Walk Leader. Martim, born in Lisbon and raised in the Chiado district, has been rambling in backstreet eateries since before he could reach the counter of the corner tasca. He got a bachelor in Law and worked as a lawyer for a few years, but recently decided to take a chance out of the corporate world. BUGGIN’ OUT: EDIBLE INSECTS IN MEXICO CITY Edible insects such as ant larvas or chapulines can be found in local markets and high-end restaurants as well as other exotic products inMexico City.
LAGIDZE WATER, GEORGIAN NECTAR A middle-aged matron in white cap and apron, who looked like she stepped out of an old black-and-white film, squirted a bit of syrup into a glass and topped it with fizzy water from a spigot on the rack. This old-school soda fountain felt like a living museum. We didn’t know the carbonated drink called Lagidze Water had a history.FUJI YAKIIMO
June 28, 2019 Fuji Yakiimo (0) Sweet, fluffy and incredibly habit forming, yakiimo (roasted sweet potatoes) are an Posted in Tokyo; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BODEGA LA PALMA: GOTHIC PILLAR March 5, 2021 Contracorrent Bar (0) It takes bravery and strength to swim against the flow, traits the Catalan sommelier Posted in Barcelona; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines FOOD TOURS - CULINARY BACKSTREETS FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. BODEGA LA PALMA: GOTHIC PILLAR Bodega La Palma, a tapas bar and popular meeting point, is one of the few remaining old businesses standing strong in Barcelona's Gothicneighborhood.
KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. LAGIDZE WATER, GEORGIAN NECTAR January 10, 2020 Liquid Assets (0) It was our first Tbilisi summer stroll down the city’s main drag, Rustaveli Avenue; two Posted in Tbilisi; January 2, 2020 Liquid Assets (0) Corn is so vital to Mexican cuisine and culture that we could scarcely avoid it even if PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. ASIA IN QUEENS: EXPLORING NYC’S LARGEST CHINATOWN Quick bite: On this full-day stroll through New York’s largest Asian neighborhood, we’ll explore the area’s almost mind-blowing culinary diversity. Located on the western edge of New York, where the 7 subway line comes to an end, the Flushing neighborhood of Queens exists as a kind of world of its own. Unfamiliar to most New Yorkers,this
THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The relative abundance of heritage architecture and mixed zoning in the former French Concession neighborhood (technically the Xuhui district) has left a legacy of nooks and crannies where a number of mom-and-pop noodle shops are able to withstand the test of time and pressures of a fast-changing economy.FUJI YAKIIMO
June 28, 2019 Fuji Yakiimo (0) Sweet, fluffy and incredibly habit forming, yakiimo (roasted sweet potatoes) are an Posted in Tokyo; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. FOOD TOURS - CULINARY BACKSTREETS FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. LAGIDZE WATER, GEORGIAN NECTAR January 10, 2020 Liquid Assets (0) It was our first Tbilisi summer stroll down the city’s main drag, Rustaveli Avenue; two Posted in Tbilisi; January 2, 2020 Liquid Assets (0) Corn is so vital to Mexican cuisine and culture that we could scarcely avoid it even if ASIA IN QUEENS: EXPLORING NYC’S LARGEST CHINATOWN Quick bite: On this full-day stroll through New York’s largest Asian neighborhood, we’ll explore the area’s almost mind-blowing culinary diversity. Located on the western edge of New York, where the 7 subway line comes to an end, the Flushing neighborhood of Queens exists as a kind of world of its own. Unfamiliar to most New Yorkers,this
CORONAVIRUS DIARY: LIFE IN TBILISI, ONE YEAR ON Buy the Book. It has been 12 months since the novel coronavirus was first detected in Georgia. It was about the same time two CB colleagues, Celia from Lisbon and Chiara from Naples, arrived for a brief visit and joined us for what would be one of our last food walks of the year. Later, we went to one of our favorite restaurants,Aristeaus
PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The relative abundance of heritage architecture and mixed zoning in the former French Concession neighborhood (technically the Xuhui district) has left a legacy of nooks and crannies where a number of mom-and-pop noodle shops are able to withstand the test of time and pressures of a fast-changing economy. ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisinesFUJI YAKIIMO
June 28, 2019 Fuji Yakiimo (0) Sweet, fluffy and incredibly habit forming, yakiimo (roasted sweet potatoes) are an Posted in Tokyo; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. FOOD TOURS - CULINARY BACKSTREETS FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. LAGIDZE WATER, GEORGIAN NECTAR An historic Georgian brand, Lagidze Water is made by mixing technicolored syrups, mostly produced from local fruits and herbs, with carbonated water. ASIA IN QUEENS: EXPLORING NYC’S LARGEST CHINATOWN Quick bite: On this full-day stroll through New York’s largest Asian neighborhood, we’ll explore the area’s almost mind-blowing culinary diversity. Located on the western edge of New York, where the 7 subway line comes to an end, the Flushing neighborhood of Queens exists as a kind of world of its own. Unfamiliar to most New Yorkers,this
CORONAVIRUS DIARY: LIFE IN TBILISI, ONE YEAR ON Buy the Book. It has been 12 months since the novel coronavirus was first detected in Georgia. It was about the same time two CB colleagues, Celia from Lisbon and Chiara from Naples, arrived for a brief visit and joined us for what would be one of our last food walks of the year. Later, we went to one of our favorite restaurants,Aristeaus
PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The relative abundance of heritage architecture and mixed zoning in the former French Concession neighborhood (technically the Xuhui district) has left a legacy of nooks and crannies where a number of mom-and-pop noodle shops are able to withstand the test of time and pressures of a fast-changing economy. ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisinesFUJI YAKIIMO
June 28, 2019 Fuji Yakiimo (0) Sweet, fluffy and incredibly habit forming, yakiimo (roasted sweet potatoes) are an Posted in Tokyo; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. FOOD TOURS - CULINARY BACKSTREETS FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. LAGIDZE WATER, GEORGIAN NECTAR An historic Georgian brand, Lagidze Water is made by mixing technicolored syrups, mostly produced from local fruits and herbs, with carbonated water. ASIA IN QUEENS: EXPLORING NYC’S LARGEST CHINATOWN Quick bite: On this full-day stroll through New York’s largest Asian neighborhood, we’ll explore the area’s almost mind-blowing culinary diversity. Located on the western edge of New York, where the 7 subway line comes to an end, the Flushing neighborhood of Queens exists as a kind of world of its own. Unfamiliar to most New Yorkers,this
CORONAVIRUS DIARY: LIFE IN TBILISI, ONE YEAR ON Buy the Book. It has been 12 months since the novel coronavirus was first detected in Georgia. It was about the same time two CB colleagues, Celia from Lisbon and Chiara from Naples, arrived for a brief visit and joined us for what would be one of our last food walks of the year. Later, we went to one of our favorite restaurants,Aristeaus
PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The relative abundance of heritage architecture and mixed zoning in the former French Concession neighborhood (technically the Xuhui district) has left a legacy of nooks and crannies where a number of mom-and-pop noodle shops are able to withstand the test of time and pressures of a fast-changing economy. ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisinesFUJI YAKIIMO
June 28, 2019 Fuji Yakiimo (0) Sweet, fluffy and incredibly habit forming, yakiimo (roasted sweet potatoes) are an Posted in Tokyo; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare. This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially in Thessaloniki and Serres. Turkish börek is a close relation, andsimilar pies are
SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 NAPLES’ CHAMPAGNE AND CHARCUTERIE SPECIALIST It all began with some cheese. In 1997, Salvatore Cautero had the idea of setting up a simple shop that sold a selection of latticini (dairy products) and cheeses. That same year, on September 6, Caseari Cautero (a caseari is a dairy) opened its doors.. The shop occupies a small storefront in the market at Piazzetta Pontecorvo, a busy hub where Naples’ ancient city center meets the newer ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines RINGING IN THE YEAR OF THE OX WITH NIANGAO Both the dish and the phrase are identical in pronunciation, so eating niangao is imbued with the symbolism of raising oneself taller in the coming year (年年高升 niánnián gāoshēng) to achieve new heights in personal and business endeavors. Another legend suggests that the dish serves an important function around the holiday. FOOD TOURS - CULINARY BACKSTREETS FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. LAGIDZE WATER, GEORGIAN NECTAR An historic Georgian brand, Lagidze Water is made by mixing technicolored syrups, mostly produced from local fruits and herbs, with carbonated water. ASIA IN QUEENS: EXPLORING NYC’S LARGEST CHINATOWN Quick bite: On this full-day stroll through New York’s largest Asian neighborhood, we’ll explore the area’s almost mind-blowing culinary diversity. Located on the western edge of New York, where the 7 subway line comes to an end, the Flushing neighborhood of Queens exists as a kind of world of its own. Unfamiliar to most New Yorkers,this
CORONAVIRUS DIARY: LIFE IN TBILISI, ONE YEAR ON Buy the Book. It has been 12 months since the novel coronavirus was first detected in Georgia. It was about the same time two CB colleagues, Celia from Lisbon and Chiara from Naples, arrived for a brief visit and joined us for what would be one of our last food walks of the year. Later, we went to one of our favorite restaurants,Aristeaus
PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The relative abundance of heritage architecture and mixed zoning in the former French Concession neighborhood (technically the Xuhui district) has left a legacy of nooks and crannies where a number of mom-and-pop noodle shops are able to withstand the test of time and pressures of a fast-changing economy. ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisinesFUJI YAKIIMO
June 28, 2019 Fuji Yakiimo (0) Sweet, fluffy and incredibly habit forming, yakiimo (roasted sweet potatoes) are an Posted in Tokyo; March 19, 2021 Memories of Shanghai (0) Xueling Zhang is “a working man, not a talking man.” PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
FOOD TOURS - CULINARY BACKSTREETSLISBONISTANBUL FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
CULINARY WALKS: NAPLES FOOD TOURS 7. 8. 9. Naples culinary walks. As Featured In. Culinary Secrets of Backstreet Naples. Quick bite: From the signature local pastry, sfogliatella, to iconic street foods, this is a full-day feast of Naples’ best bites in the picturesque old market streets of the city, among the locals. Explore this Naples tour. Book now. SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
NAPLES FOOD WALKING TOUR Quick bite: From the signature local pastry, sfogliatella, to iconic street foods, this is a full-day feast of Naples’ best bites in the picturesque old market streets of the city, among the locals. VIENNA'S LAST BUTCHER-OPERATED SLAUGHTERHOUSE Vienna’s independent butchers are a dying breed. Since Austria joined the EU in 1995, many butchers have ceased to slaughter, simply because conforming to the rules and regulations is too difficult. Four big slaughterhouses do almost 70 percent of all slaughtering in the country, the 20 biggest more than 95 percent. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
FOOD TOURS - CULINARY BACKSTREETSLISBONISTANBUL FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
CULINARY WALKS: NAPLES FOOD TOURS 7. 8. 9. Naples culinary walks. As Featured In. Culinary Secrets of Backstreet Naples. Quick bite: From the signature local pastry, sfogliatella, to iconic street foods, this is a full-day feast of Naples’ best bites in the picturesque old market streets of the city, among the locals. Explore this Naples tour. Book now. SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB Last week, we called Tekuna Gachechiladze for advice, as her shkmeruli at Khasheria always vanishes off the table before we even make our first toasts. For ingredients, we had: 1 whole chicken. 1 head garlic, chopped. 1 thumb fresh ginger. 1 cup milk (more or less) 1 cup heavy cream (more or less) 2 tbsp cold pressed sunflower oil. ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened MYZITHROPITA RECIPE: A GREEK CHEESECAKE Honey and cinnamon to serve. Preheat your oven at 170 C. Put the cheese in a large bowl and mash it with a big fork. Mix in the sugar and stir using the same fork. Beat the eggs in a separate bowl and add them into the cheese mix along with the lemon zest, mastiha and bakingpowder.
NAPLES FOOD WALKING TOUR Quick bite: From the signature local pastry, sfogliatella, to iconic street foods, this is a full-day feast of Naples’ best bites in the picturesque old market streets of the city, among the locals. VIENNA'S LAST BUTCHER-OPERATED SLAUGHTERHOUSE Vienna’s independent butchers are a dying breed. Since Austria joined the EU in 1995, many butchers have ceased to slaughter, simply because conforming to the rules and regulations is too difficult. Four big slaughterhouses do almost 70 percent of all slaughtering in the country, the 20 biggest more than 95 percent. LAGIDZE WATER, GEORGIAN NECTAR An historic Georgian brand, Lagidze Water is made by mixing technicolored syrups, mostly produced from local fruits and herbs, with carbonated water. KUMRUCU APO, SANDWICHING ANATOLIA AND THE AEGEAN TOGETHER Izmir’s quintessential sandwich, the kumru (the Turkish word for turtle dove), derives its name from the birdlike shape of the elegant, curved roll in which it is served.Throughout the Aegean coastal city, there are two varieties of this ubiquitous sandwich: One is served fresh from a cart with a slice of local tulum peynir (sharp white sheep’s cheese), tomatoes and optional green pepper. PORTO - CULINARY BACKSTREETS Tour the Backstreets of Porto With Us. Choose a City All Cities. Search Availability. May. Friday, May 28, 9:30 AM. Porto. Beyond the Barrel. Quick Bite: Join this food tour to spend a day getting to know Porto’s lesser-known food traditions, local institutions and its heroes in the kitchen. 27. ATHENS FOOD & RESTAURANT GUIDE Diana, Athens Correspondent CB Athens correspondent Diana, a native of the Big Apple, moved to the Big Olive in 1972. Passionate about the country and its “soul food,” she began writing guidebooks and food columns in the late 80s and has since published scores of articles and three cookbooks: Prospero’s Kitchen, about the Ionian Islands, Feasting and Fasting in Crete and 2016’s A Taste THE BEST NOODLE SHOPS IN THE FORMER FRENCH CONCESSION The former French Concession neighborhood in Shanghai is home to a number of mom-and-pop noodle shops. We share our top five picks. NICUATOLE, OAXACA'S CORN-BASED DESSERT Growing up in Oaxaca, la gelatina rosita (“pinkish jelly”) was a biweekly ritual – every other Saturday, our mother would return from the market with this special dessert. It was so ingrained in our routine that we couldn’t imagine life without it. In fact, on a family trip to Mexico City, we were shocked to learn that gelatina rosita wasn’t readily available. MARSEILLE'S MOST FAMOUS PIZZA Video. Buy the Book. “Those who don’t know Etienne, don’t know Marseille,” insists a French weekly in a piece about the cult pizzeria. They were raving about both place, Chez Etienne, and person, the enigmatic Etienne Cassaro, who transformed the worker’s canteen his Sicilian dad opened in 1943 into a local institution that endurestoday.
COOKING PELAMUSHI, A HEARTY GEORGIAN DESSERT 2-3 cups flour. Almonds (or walnuts, crushed or not) for garnish. Pour juice into large pot and mix in 1/2 cup of flour. Heat over medium flame. As the juice begins to boil, slowly mix in more flour and cook until you can no longer smell and/or taste flour (about 5-7 PIENNOLO, THE TOMATO THAT CONQUERED NAPLES’ HEART Tomatoes, one of the joys of summer in most locales, thrive in Campania’s hot and sunny climate. Yet good tomatoes can be surprisingly hard to find in summer – the oval, longish, rather crisp varieties that are the region’s claim to fame are mostly used for cooking, and the best ones are canned or exported to richer partsof the world.
POPULARIZED BY FERRANTE, RIONE LUZZATTI NOW LACKS VISITORS Rione Luzzatti is an ugly neighborhood. That’s not particularly surprising to anyone who has read My Brilliant Friend, the first of Elena Ferrante’s Neapolitan novels (or watched the television adaptation) – the two main characters, friends Lila and Elena, grew up in this neglected and working-class area.. Built following a simple design after the Second World War and comprising HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
FOOD TOURS - CULINARY BACKSTREETSLISBONISTANBULWALKING FOOD TOURS NEW YORKCULINARY BACKSTREETS LISBONCULINARY BACKSTREETS PORTOCULINARY TOURS COFFEECULINARY TOURS FROZEN FOODSCULINARY TOURS ARTISAN PASTA FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETSCULINARY TOURS COFFEECULINARY TOURS FOODCULINARY TOURS FOOD BRANDCULINARY TOURS FROZEN FOODSCULINARY BACKSTREETS PORTOCULINARY TOURISM STATISTICS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
CULINARY WALKS: NAPLES FOOD TOURS NAPLES, ITALY - 13 JULY 2017: Pasquale O' Nummanaro (Pasquale The Number Man) makes hand made signs used by food businesses and fruit and vegetable vendors all over Naples are seen here in his workshop in Naples, Italy, on July 13th 2017. CULINARY WALKS: QUEENS FOOD TOURS Quick bite: On this full-day, deep dive into the immigrant cooking experience in Queens, we’ll visit Corona and Elmhurst, two unassuming neighborhoods that have managed to stay under the radar while other parts of the borough have become increasingly populardestinations.
PORTO - CULINARY BACKSTREETSCULINARY BACKSTREETS LISBONCULINARY BACKSTREETS PORTOPORTO PORTUGAL FOODPORTO S MENU WITH PRICES Marta, Porto Walk Leader Marta is an academic researcher and teacher of Portuguese language and culture. She’s passionate about the other side of History – the everyday life of people and the curiosities you can’t learn in school. LISBON - CULINARY BACKSTREETSCULINARY BACKSTREETS LISBONLISBON FOODTOUR
Ines, Lisbon Walk Leader. Inês sees life as a big banquet, she loves to try new things. She studied European Studies and she is a storyteller, a singer and a poet who paints in ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines WHERE TO FIND THE BEST GOAN FOOD IN LISBON The owners of Zuari and Delícias de Goa, two of the most traditional Goan restaurants in Lisbon, share not only similar backgrounds – both migrated from Goa to Mozambique before settling in Portugal – but also the dedication to keeping family traditions alive. NAPLES' PIZZA STAR PIZZERIA DA ATTILIO July 24, 2019 Totò Eduardo E Pasta E Fagioli (0) The Neapolitan stairs are ancient urban routes that connect the upper city (the Vomero Posted in Naples; April 1, 2019 Anonymous Trattoria Gourmet (0) Rua Catalana is a very ancient road, a corner of Naples where time seems to stand still. HOME - CULINARY BACKSTREETSCITIESTOPICSFOOD TOURSCULINARYWALKSTRIPSPROJECTS
The global guide to local eats, Culinary Backstreets writes about the local food scene and offers small group food tours in cities aroundthe world.
FOOD TOURS - CULINARY BACKSTREETSLISBONISTANBULWALKING FOOD TOURS NEW YORKCULINARY BACKSTREETS LISBONCULINARY BACKSTREETS PORTOCULINARY TOURS COFFEECULINARY TOURS FROZEN FOODSCULINARY TOURS ARTISAN PASTA FOOD TOURS & COOKING CLASSES Join one of our 40 unique experiences around the world & online. ATHENS FOOD TOURS: EXPLORING THE CULINARY BACKSTREETSCULINARY TOURS COFFEECULINARY TOURS FOODCULINARY TOURS FOOD BRANDCULINARY TOURS FROZEN FOODSCULINARY BACKSTREETS PORTOCULINARY TOURISM STATISTICS Quick bite: On this food tour in Plaka, we will explore the district’s culinary diamonds in the touristy rough while at the same time getting a sense of how this ancient district shaped the growth ofmodern Athens.
CULINARY WALKS: NAPLES FOOD TOURS NAPLES, ITALY - 13 JULY 2017: Pasquale O' Nummanaro (Pasquale The Number Man) makes hand made signs used by food businesses and fruit and vegetable vendors all over Naples are seen here in his workshop in Naples, Italy, on July 13th 2017. CULINARY WALKS: QUEENS FOOD TOURS Quick bite: On this full-day, deep dive into the immigrant cooking experience in Queens, we’ll visit Corona and Elmhurst, two unassuming neighborhoods that have managed to stay under the radar while other parts of the borough have become increasingly populardestinations.
PORTO - CULINARY BACKSTREETSCULINARY BACKSTREETS LISBONCULINARY BACKSTREETS PORTOPORTO PORTUGAL FOODPORTO S MENU WITH PRICES Marta, Porto Walk Leader Marta is an academic researcher and teacher of Portuguese language and culture. She’s passionate about the other side of History – the everyday life of people and the curiosities you can’t learn in school. LISBON - CULINARY BACKSTREETSCULINARY BACKSTREETS LISBONLISBON FOODTOUR
Ines, Lisbon Walk Leader. Inês sees life as a big banquet, she loves to try new things. She studied European Studies and she is a storyteller, a singer and a poet who paints in ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines WHERE TO FIND THE BEST GOAN FOOD IN LISBON The owners of Zuari and Delícias de Goa, two of the most traditional Goan restaurants in Lisbon, share not only similar backgrounds – both migrated from Goa to Mozambique before settling in Portugal – but also the dedication to keeping family traditions alive. NAPLES' PIZZA STAR PIZZERIA DA ATTILIO July 24, 2019 Totò Eduardo E Pasta E Fagioli (0) The Neapolitan stairs are ancient urban routes that connect the upper city (the Vomero Posted in Naples; April 1, 2019 Anonymous Trattoria Gourmet (0) Rua Catalana is a very ancient road, a corner of Naples where time seems to stand still. LAGIDZE WATER, GEORGIAN NECTAR January 10, 2020 Liquid Assets (0) It was our first Tbilisi summer stroll down the city’s main drag, Rustaveli Avenue; two Posted in Tbilisi; January 2, 2020 Liquid Assets (0) Corn is so vital to Mexican cuisine and culture that we could scarcely avoid it even if BOUGATSA, THESSALONIKI'S INFINITELY DELICIOUS PIE Like so many other Greek specialties, bougatsa has a long history, in this case one that stretches all the way back to Byzantine times. Bougatsa is mainly a breakfast pie with a phyllo pastry made of flour, softened butter and oil that requires a great deal of skill to prepare.This pie is made and enjoyed all around Greece, but particularly famous are those made in northern Greece, especially DRUGSTORE NAPOLI, A PANTRY PAR EXCELLENCE July 5, 2018 Building Blocks (0) Several thousand years ago, or so the story goes in Naples, Lucifer and Jesus had a Posted in Naples; June 3, 2021 Apéro Alfresco (0) If the aperitif is “la prière du soir des Français,” (“the evening prayer of the APÉRO ALFRESCO: MARSEILLE’S TOP SPOTS FOR AN OUTDOOR If the aperitif is “la prière du soir des Français,” (“the evening prayer of the French”), as writer Paul Morand famously quipped, the Marseillais are the most devout worshippers.Shortened to apéro here and across the south, the ritual of gathering with friends over drinks and food embodies our joie de vivre and laid-back lifestyle.. The city’s temperate climate and abundant QUEENS - CULINARY BACKSTREETS For culinary explorers, Queens is not merely a way station, it is a destination in itself. The largest in area of the five boroughs of New York City, Queens is the home of well over two million people, half of them born outside the United States, speaking untold hundreds ofmother tongues.
CULINARY WALKS: ISTANBUL FOOD TOURS Quick Bite: After a shopping for ingredients in one of Istanbul’s most food-centric neighborhoods, we’ll teach you how to cook six of our favorite Turkish recipes from all over Turkey in this cooking class– dishes like Circassian chicken, stuffed eggplant from southeastern Turkey, Aegean-style mincemeat pastries and more. ISHA SUMNER’S GARIFUNA TORTILLAS Based on NYC Media’s new food TV series, “Native Dish: United Flavors of NYC,” Culinary Backstreets brings you a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines SHKMERULI RECIPE: GEORGIAN GARLIC CHICKEN BOMB September 9, 2019 In the Cradle of Wine (0) Georgia is a small country with a huge appetite for life. This passion is evident in all Posted in Tbilisi; April 13, 2021 Mukhrani Nursery (0) In March, as the teasing wafts of spring begin to fill the air, local farmersconverge
COVID AND RAMADAN COLLIDIE AT ISTANBUL RESTAURANTS The holy month of Ramadan has arrived, and along with it Istanbul has been blessed with beautiful spring weather. Normally, people throughout the city would be gathering in groups large and small in the evening to enjoy their fast-breaking iftar, but these days are anything but normal.. Surging Covid-19 figures, which recently eclipsed 60,000 a day in Turkey, have resulted in tightened POPULARIZED BY FERRANTE, RIONE LUZZATTI NOW LACKS VISITORS Rione Luzzatti is an ugly neighborhood. That’s not particularly surprising to anyone who has read My Brilliant Friend, the first of Elena Ferrante’s Neapolitan novels (or watched the television adaptation) – the two main characters, friends Lila and Elena, grew up in this neglected and working-class area.. Built following a simple design after the Second World War and comprising__
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Wednesday, Apr 29, 10:00 AMShanghai
Hands-On Dumpling Delights Quick bite: You’ll get to try your hand at making your own intricate steamed dumplings, and leave armed with a detailed recipe so you can make them when you get home.29
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Beyond Bouillabaisse: Diving into Marseille’s Multicultural Stew Quick Bite: From Tunisian brik to Provençal pastis, discover the diverse flavors, people and places that make this vibrant port city so irresistible on this epic food tour.30
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Shanghai Night Eats Tour Quick bite: As the the sun sets, on this food tour we’ll explore the best local and regional cuisines Shanghai has to offer, in one of the few authentic working-class neighborhoods in the city to escape thewrecking ball.
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Rise and Dine: Breakfast in Beijing's Backstreets Quick bite: We’ll meander through some of Beijing’s oldest original hutongs – not the rebuilt or crowded areas filled with tourists – and eat our way through China’s 5,000 years of culinaryhistory.
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Saturday, May 2, 10:00 AMShanghai
Hands-On Dumpling Delights Quick bite: You’ll get to try your hand at making your own intricate steamed dumplings, and leave armed with a detailed recipe so you can make them when you get home.2
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Saturday, May 2, 7:00 PMShanghai
Shanghai Night Eats Tour Quick bite: As the the sun sets, on this food tour we’ll explore the best local and regional cuisines Shanghai has to offer, in one of the few authentic working-class neighborhoods in the city to escape thewrecking ball.
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