Binge like Bourdain
First one’s on us
You’ll want to read this
A stew of braised lamb with cilantro, parsley, spinach, chives and spring onions; tangy dried limes are vital here, giving the stew its uniquely Iranian flavor.
Yeganeh Rezaian’s recipe for Persian cold cucumber yogurt soup.
This is one of Iran’s classic dishes: perfectly steamed, elongated grains of rice with a buttery saffron crust.
Aïoli is a staple of provençal culture typically eaten on Fridays.
Margot McCormack from Margot Café & Bar shares her delectably fresh corn gazpacho recipe.
Chef Philippe G. Massoud of New York restaurant ilili shares his recipe for this quintessential Lebanese dish.
Your listening guide to Sub Pop’s post-grunge production.
On Francis Ford Coppola, Asia Argento, and filming with ZPZ.
“I went looking for the dream of Africa. I woke up in Tanzania.”
The story behind Southern Italy’s dance of the possessed.
Indigenous Barabaig pastoralists find no safe haven after government evictions.
Your reading list, travel tips, and insider intel.