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Pigmeu

On a quiet street in the Campo de Ourique neighborhood, a green awning hangs out front of Pigmeu, giving the restaurant a bit of a […]

Building Blocks

Spain, Italy, Greece, Turkey, Portugal, Morocco, Tunisia – one thing that unites this swathe of the Mediterranean is olive oil, whose use in the Fertile […]

Au Blé d’or

Someone once said that humanitarian workers are like mercenaries, missionaries or madmen. It is a description we have also applied to expats who end up […]

To Mitato tou Psiloriti

On Crete, endowed with fertile soil and an enviable climate, devotion to the island’s culinary traditions runs deep. This is even the case for people […]

indian restaurant istanbul

Fusion Indian Restaurant

There’s a Vedic-era (c. 1,000 BC) quote that underlies much of contemporary Indian hospitality: “Atithi Devo Bhava.” This roughly translates to “the guest is equivalent […]

October 15, 2020

Au Blé d’or: Grain of Truth

Tbilisi |
By 
Building Blocks -- Someone once said that humanitarian workers are like mercenaries, missionaries or madmen. It is a description we have also applied to expats who end up in far-flung places like Georgia. Like the foreigner out in the secluded Kakhetian village of Argokhi, between the Alazani River and the Caucasus Mountains, who has forged his life growing a nearly extinct variety of native wheat and baking it into bread; but he is no madman. He’s a Frenchman.
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October 14, 2020

To Mitato tou Psiloriti: Cretan Hut

Athens |
By 
Market Watch -- On Crete, endowed with fertile soil and an enviable climate, devotion to the island’s culinary traditions runs deep. This is even the case for people who have family ties to Crete but did not live there themselves, like Dimitris Katakis, who runs To Mitato tou Psiloriti, a small Cretan deli in Athens.
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September 25, 2020

Recipe: Myzithropita, A Greek Cheesecake For the Ages

Athens |
By 
Building Blocks -- Did you know that the idea of a cheesecake is centuries old? In his book Cheesecake Madness (Simon & Schuster, 1984), John Segreto writes that, according to his research, the first cheesecake was documented between 800 to 700 B.C. on the island of Samos; other scholars, having studied ancient cheese molds and other findings unearthed in Greece, argue that a form of ancient cheesecake existed in the region even before 2000 B.C.
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September 23, 2020

Casa Gispert: Go Nuts

Barcelona |
By 
Market Watch -- The scent of wood slowly burning is imbued with a sense of home and refuge: It calls to mind the fireplace around which people used to congregate at the end of the day, or the barbecues and grills that still commonly serve as gathering points. This feeling can also be concentrated in bites of food, like the almonds or hazelnuts that have been roasted in Casa Gispert’s wood-burning oven, a relic from 1851 that continues to roast to this day.
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September 22, 2020

CB on the Road: Lia Deida, Everyone’s Favorite Aunt

Tbilisi |
By 
CB on the Road -- We pull off the recently finished section of highway at the Argveta exit in Imereti, follow Google Maps to a hand-painted sign directing us along a bumpy lane to an open iron gate with painted flowers, and park our car as if we live here. The front yard is lush with fruit trees, children’s toys are neatly scattered about, and a hammock under the shade of a large walnut invites us to lounge next to an enormous stone table.
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September 21, 2020

CB on the Road: L’Ammaccata, Cilento-Style Pizza

Naples |
By 
CB on the Road -- Located south of Naples, Cilento is a region that has it all: sea (the Tyrrhenian), mountains (the Apennines), the second largest national park in Italy, and, perhaps most importantly, excellent food. Not only has Slow Food recognized eight products from the region that are worth protecting, but the area is also inextricably linked with the Mediterranean diet.
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September 14, 2020

CB on the Road: The Batumi Fish Market, A Sole Survivor

Tbilisi |
By 
Market Watch -- In 2013, Anthony Bourdain and the Parts Unknown team arrived in Batumi, the capital of Adjara, to shoot the first segment of their Georgian adventure. The show’s producers invited Zamir Gotta, a Russian sidekick unfamiliar with the city, to join him. They visited a casino, strip club and mediocre restaurant for khashi, tripe soup, which failed to impress Bourdain.
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