Know Queens Bourdain’s field notes: Queens On discovering a wonderland of diversity, right across the river from Bourdain’s doorstep.
Know Porto Bourdain’s field notes: Porto Revisiting the first place he ever made a television show, Bourdain reflects on Portuguese culture and eating meat.
Eat Porto Recipe: Bolo de Laranja This orange cake only gets better with age—don’t even think about taking a bite until the day after you make it.
Eat Porto Hurry up with my damn (good) croissants Croissants in Porto are pastier, sturdier, and often sugar-glazed on the outside.
Go Porto Recipe: Francesinha This spicy meat and cheese tower is tricky to make, but if you can’t make it to Porto soon I encourage you to try.
Go Porto Children of the Douro The gentrification of Porto neighborhood the Ribeira has lessened—but not stamped out—its tradition of bridge-jumping.
Know Morocco Bourdain’s field notes: Morocco “This week’s show is not about Morocco. Nor is it about Tangier precisely. It’s about the intersection between the Old World and the New.”
Know Sicily What you should know about the Sicilian Mafia The Mafia no longer terrorizes the streets of Palermo, but the criminal organization’s influence is still felt in the boot of Italy.
Know Scotland Bourdain, off the cuff: Scotland “They say Glaswegians have more fun at a funeral than people in Edinburgh have at a wedding.”
Know Miami ‘You always wish you had more time with Anthony’ Miami chef Michelle Bernstein on the city’s multicultural food scene, filming with Bourdain, and croquetas.
Eat Lyon Photo essay: In the kitchen of Mère Brazier Photographer Etienne Maury offers a rare behind-the-scenes glimpse of a legendary Lyonnais kitchen.