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Building Blocks

There is a day in February when we raise our noses to the sky like dogs and catch the first teasing wisps of spring. Our […]

Retsina

Retsina has a bad rap. Many locals and foreigners associate this Greek classic with cheap “house wine” served at tavernas – you know, the stuff […]

Building Blocks

Feta must be one of the world’s oldest cheeses, it’s certainly one of the most famous, and it’s practically never missing from a Greek table, […]

Mexico City

On a recent weekend evening, we came across two young men fanning the flames of a small charcoal stove on the side of the road […]

Building Blocks

We used to live near the Mtkvari River, in a ground-floor apartment with a single window looking into our courtyard, which was a dirt parking […]

April 16, 2019

Pastiera: The Neapolitan Easter Legend

By
Holiday Eats -- Like the Proustian madeleine, sweets can stir up all kinds of feelings in the minds of those who eat them. In Naples, struffoli (small, round doughnuts glazed with honey) and cassata (sponge cake with ricotta and candied fruit) speak of Christmas, while chiacchiere (sugar-dusted fritters) and sanguinaccio (literally “blood pudding,” but actually made of chocolate) bring to mind Carnevale.
Explore all stories in Holiday Eats
March 25, 2019

Le Bon Pain: The Haitian Sensation

By Ike Allen
The Sweet Life -- Behind the counter at Le Bon Pain in Queens Village, more often than not, is Ghislaine Clervoix, a woman in her 80s who has owned the place for more than 30 years. Ghislaine chats in English and Haitian Creole with her regular customers, a few of whom she’s known for decades and introduces as her “old-school friends.”
Explore all stories in The Sweet Life