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January 20, 2017

Best on Bread: Barcelona's Top Sandwiches

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Barcelona -- Between two simple slices of bread exists a mind-boggling array of possibilities – something not lost on Spaniards, who have turned sandwich making into something of an art form.Read more
Barcelona -- Between two simple slices of bread exists a mind-boggling array of possibilities – something not lost on Spaniards, who have turned sandwich making into something of an art form.

In Spain, sandwiches go by different names depending on the kind of bread used and local custom. The type that’s generally called a bocadillo in Spanish and entrepà in Catalan traditionally comes on pan de barra, itself a broad category of bread, with varying dimensions, qualities and more specific names, including baguette, maybe chapata (ciabatta), depending on how round the bakery makes it, pistola (pistol) in Madrid and flautas (flutes) in Barcelona if it’s short and very thin. Read more
January 18, 2017

The Treasures of Tbilisi’s Dezerter’s Bazaar

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BACKSTREET FEED -- We can't think of a better way to start off a Saturday in the new year than with a jolting shot of chacha chased with a sharp wedge of sheep's cheese at Tbilisi's Dezerter's Bazaar. This market is the focal point of our culinary walk in the city and is jam-packed with treasures.Feed more