Improvisational Cooking, Or: Pasta all’Abnorma
We keep on keepin' on, developing our improvisational cooking skills yet further as we move away from vegetables we know.
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In Pursuit of the Percebes of Portugal
We try to track down percebes (goose barnacles), the fancy crustacean we've heard so much about, on a short stay in Lisbon. Read on to find out how it went!
We Sample the Fascinating Food of Cabo Verde
The food of Cabo Verde has us surprised and delighted! We tell all about cachupa, grogue, pontche, and a few other favourites.
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Pie Redux: We Explore the World of Pittes
We focus our attention on a dish beloved by both Cypriots and us, the hand-held pie (pittes), made with filo and dough.
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We Discover Something Fishy in Cyprus. And Eat It.
Being an island nation, Cyprus is no stranger to fish. Being Greek, it is no stranger to meze. Best of all, these two magical things combine!
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Swinish in Cyprus: We Pig Out on the Local Meats
Cypriot food, like Greek, is pork-heavy. But delicious! We've sampled a variety of local meat dishes. Here's what we learned.
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Zivania: The Little-Known Cypriot Drink We Love!
We try zivania, the local firewater, and find it similar to how we find the Cypriots: sophisticated but unfussy.
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New Year’s Black-Eyed Peas and Greens, Cypriot Style
We blend cultures like mad, combining southern and Cypriot black-eyed pea dishes to make a new year's day feast!
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First Grocery Shopping in Limassol
We manage to find food, again, in a whole new country, and fill our shopping carts with Cypriot goodies.
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Six Remarkable Turkish Ingredients We’ll Really Miss
Of the many ingredients we've enjoyed in Turkey, we single out just six, and highlight how they appear in some of our favourite dishes.
