Binge like Bourdain
First one’s on us
You’ll want to read this
Perfect for your favorite noodles or Chinese dishes.
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.
It’s not that hard, but skip the airport and head into town.
Acarajé, blowfish, and lots of beer.
A journey through Brazil’s mind-blowing Inhotim art park with the eccentric mining tycoon who built it all.
Mexico City’s local dive would be New York City’s food mecca.
He was famous beyond Cuba’s shores for his mighty endowment, a symbol of an era of sex and sin. But when the revolution came, he disappeared.
“Drinking culture is very important here. And if we go to, like, a formal meal, your ability to drink leads to a number of assumptions about you, you know? Your general manliness, penis size. Your worth as a human being.”