At this family-run rue Lepic pâtisserie, the tart selection changes with the seasons: greengage and fig as summer fades, chocolate and pear in winter, all tucked into the shop’s distinctive crisp, sugar-studded crust.

The acclaimed Italian director Federico Fellini once said that “life is a combination of magic and pasta.” We’d argue that magic is, in fact, a combination of pasta and eggs. Now, you’re probably thinking about carbonara, the ultra-famous Roman recipe based on eggs, bacon and cheese, whose uncertain origins are often ascribed to the interaction between locals and US soldiers during World War II. In Naples, however, this combination of ingredients – which come to together in the local favorite frittata di maccheroni – has different, and more ancient, beginnings. A must-have at picnics and informal luncheons, a favorite for summer meals at the beach and a cherished memory from school trips, the frittata is a staple of domestic Neapolitan cuisine.

At the edge of Almagro, Las Violetas pairs Belle Époque grandeur with old-school porteño café culture, from sandwiches de miga to an extravagant merienda spread.

From old-school botequins and lively samba clubs to neighborhood institutions serving ice-cold beer and hearty Brazilian food, explore our favorite places to eat, drink, and linger in Rio de Janeiro.

A mapped guide to the stalls, shophouses and restaurants that have kept Bangkok eating for decades.

Butter, Bordeaux, bœuf bourguignon, and a towering Grand Marnier soufflé set the tone at Joséphine Chez Dumonet. This old-school Rue du Cherche-Midi bistro still delivers Paris with a generous soupçon of pomp.

“I still don’t know where the siphon bottles for the vermut are,” says an employee of Marina, a small bar in the newly renovated Mercat de Sant Antoni. It’s clear as we’re walking around that the staff of the market’s few bars and its many vendors are still settling in and adapting to their brand new spots. At the same time, hundreds of visitors have been exploring the revamped market each day since its opening last week asking, “Where can we eat or drink something?” So far, that seems to be the question on everyone’s mind, particularly locals. But this is not another food hall, this is a proper neighborhood market focused on selling quality fresh produce and other food product

From psychedelic stained glass and hand-shaken milk coffee to kimchi sandwiches and century-old donuts, these seven Osaka kissatens preserve a distinctly local coffee-shop culture.

Since 1967, the Sivritepe family has been serving Izmir-style kelle söğüş, slicing cheek, tongue, brain, and eye fat with tomatoes, onions, peppers, and spices. Today, three generations keep the Kemeraltı institution going from dusk until morning.

It doesn’t matter how early you show up to the Black Salami Microbakery – there’s always a line. Even right at 9 a.m., when the gates have just been pulled up, tourists and locals alike are waiting for fresh, flaky sandwiches and crusty loaves of bread. Clean, sleek, and cool, with funky marbled counters like a refrigerator mosaic cake, the bakery floods with light on sunny days, illuminating a display case filled with breakfast and lunch options. This is one of a number of new spots that have popped up in the Exarchia neighborhood recently. It’s also part of a transformation the neighborhood has been seeing for some time now – one that has accelerated in the past year, as the city’s newest metro line raises questions about the pros and cons of opening a major transit station in the main square.

Eat your way through Palermo’s street-food traditions, from pani cà meusa, panelle and arancine to gelato, Sicilian pastries and old-school espresso.

From handmade tortillas in Boyle Heights and Vietnamese classics in the San Gabriel Valley to Thai boat noodles, Ethiopian feasts, Japanese soba and a jazz club built around baked potatoes, these are the restaurants we return to across Los Angeles.

Trigona Panoramatos are a Thessaloniki specialty of crisp, syrup-filled filo triangles filled with cool, silky custard and finished with chopped pistachios.

For more than four decades, this Santa Tere street stand has served tortas ahogadas drenched in hot salsa, alongside tacos destrozados and megasuegras.

If there’s one Portuguese ingredient familiar to all, it’s probably salt cod. And if there’s one Portuguese salt cod dish that’s best known, it’s likely bacalhau à Brás. Why has this particular dish – salt cod scrambled with eggs, onions and matchstick potatoes – risen to the top? “It’s the most democratic,” theorizes chef Luís Gaspar. “It has eggs, potatoes – things everyone likes.”