The Mozambican community in Lisbon may be small, but the city is blessed with several delightful restaurants serving the food of Mozambique – one of them even a neighborhood landmark.

Lisbon doesn’t have an official venue or association supporting or celebrating the Mozambican community and its culture, but there are several groups that organize events in different venues, such as OMM – Organização da Mulher Moçambicana, whose activities are aimed to promote women’s rights and sometimes include solidarity dinners – and the AAM – Associação dos Amigos de Moçambique, which is currently struggling to get a venue to develop their social aid projects and communal activities. One of the venues that often hosts such events is Casa Mocambo. Located on a steep residential road just east of the Graça neighborhood, it is spread out on two floors; the café and restaurant on the ground floor offer fusion Portuguese-PALOP food, with African-focused cultural events (including concerts, performances and poetry) taking place in the basement. Recently the venue exhibited the work of Malenga, a famous Mozambican plastic artist, to much fanfare.

Lisbon doesn’t have an official venue or association supporting or celebrating the Mozambican community and its culture, but there are several groups that organize events in different venues, such as OMM – Organização da Mulher Moçambicana, whose activities are aimed to promote women’s rights and sometimes include solidarity dinners – and the AAM – Associação dos Amigos de Moçambique, which is currently struggling to get a venue to develop their social aid projects and communal activities. One of the venues that often hosts such events is Casa Mocambo. Located on a steep residential road just east of the Graça neighborhood, it is spread out on two floors; the café and restaurant on the ground floor offer fusion Portuguese-PALOP food, with African-focused cultural events (including concerts, performances and poetry) taking place in the basement. Recently the venue exhibited the work of Malenga, a famous Mozambican plastic artist, to much fanfare.

Until 1960, there were many more Portuguese people living in Mozambique than vice versa. Around 80,000 of them were settled there, many because of the Salazar regime’s encouragement of citizens to migrate to its southeast African colony as part of a poverty-reduction program for Lisbon. The first wave of migration from Mozambique to Portugal took place prior to the 1974 Lusaka Accord, the precursor to Mozambican independence, although the details are patchy. A second wave occurred during the violent 1977-1992 Mozambican Civil War, in which a million people died and 5 million more displaced. This already massive crisis was exacerbated by floods in the 1970s and droughts in the 1980s.

Shanghai is famous for its swampy weather in August – it’s hot and humid in the lead up to Indian summer. Staying hydrated against the rising mercury is crucial if you’re out hunting a meal of street food, so here are the best sips to keep your yin and yang balanced this season. Mia’s Green Apple Mint Juice This neighborhood Yunnan specialty restaurant takes bold flavors from southwest China and elevates them in simple combinations. In many of their noodle and main dishes, mint features prominently - there is even a salad composed entirely of mint leaves that will leave you wondering why anyone is even bothering with iceberg lettuce.

After last week’s horrific terror attack, Barcelona’s Las Ramblas are back to life: candles, flowers and messages written on any available surface share the place with a dense river of humanity walking along the boulevard or having a coffee in one of its terraces. Instead of giving in to fear or hate, Barcelonans have made a defiant show of sticking to their summer routine of going out and taking advantage of their city’s abundant outdoor spaces, turning them into places of healing. With this response in mind, we dedicate our guide to outdoor dining in Barcelona to the victims of last week’s attack and to the multitudes of people that, in all their cultural diversity, always were and will be the peaceful essence of Las Ramblas de Barcelona.

As a port city, Naples has seen several civilizations come and go over the years. The Normans, Swabians, Angevins, Aragonese, French, Spanish… they all had an impact on Naples’ architecture, language and, most importantly, its food. Neapolitan cuisine reflects these centuries of foreign domination, which has led to culinary cross-pollination and gastronomic innovations. While foreign conquerors may no longer be putting their stamp on Neapolitan cooking, local chefs and bakers still look outside for inspiration as they continue to innovate, searching for new ingredients, new flavors and new methods. The aim is not to abandon the city’s rich culinary heritage, but to build upon it.

Our meyhane crawl in Istanbul pays a visit to one of the city's many shops that sells exclusively pickled goods with incredible variety. Do pickled sour green plums sound weird? Maybe, but they are delicious!

We recently spoke with the wine writer Miquel Hudin about his new Vinologue guidebook, Georgia: A Guide to the Cradle of Wine. Hudin was the 2016 recipient of the Geoffrey Roberts Award, an international wine prize, and was named the Best Drink Writer of 2017 by Fortnum & Mason Awards. He has also published a number of guidebooks on other wine regions. Your most extensive previous wine coverage has been about Spain. How come you decided to write a book about Georgia and its wine? Georgia has simply been a point of fascination for years. But it was frustrating to see the same handful of wines pop up time and again so I made the trip over and dived in deep, aided a great deal by winning the Geoffrey Roberts Award.

The tiny Öz Develi Etli Pide Salonu is nestled in a narrow backstreet in Istanbul’s Tarlabaşı neighborhood, a place that is much more synonymous with crime, gentrification and crass urban development (in that order) than it is with regional culinary specialties. But Öz Develi’s speciality, the cıvıklı pide, is so enticing that it attracts diners from all over the city to this unfairly maligned neighborhood, which is neither without its problems nor lacking in treasures. The master behind the cıvıklı is Hacı Ahmet Beşparmark, who hails from the district of Develi, south of Mount Erciyes in the Central Anatolian province of Kayseri.

Our Downtown Athens tour does not end without a stop for some of the best souvlaki in the city. Remember, do not eat breakfast before showing up! 

Rod is at his seat at the end of the bar, his booming Scottish voice subdued by the spirited dim of a couple dozen Friday night regulars speaking mostly English in a variety of accents. We make our way to the steam table in the corner of the room to find it empty. Looks like there may have been chicken wings in there. If you want to munch free food at the weekly happy hour at Betsy’s Hotel bar, you have to get here at 6 p.m., when it starts.

All things considered, bread is relatively new arrival in Japan, having found its way there in 1543, when the first Portuguese ship arrived carrying missionaries and merchants who had come to spread the word of God and seek new markets. These Europeans brought with them commodities both tangible and intangible. When the Sakoku Edict, which essentially closed Japan to all international contact, came into effect in 1635, some of these commodities remained in one form or another. The vast majority of Japanese would never encounter bread during the subsequent Tokugawa Era (1603-1868), though the concept of doughy baked goods – pan in Japanese, from the Portuguese pão – remained.

Forget the famous francesinha. The best sandwich in Porto – arguably in the country – can be found in a little 1970s tile-lined eatery; the unremarkable interior belies the iconic status of its most celebrated dish. Served up on the corner of Praça Poveiros, a square named after the fishermen from the storied maritime city Póvoa de Varzim, located just north of Porto, the sandes de pernil (roast pork sandwiches) are a curious joy to watch being assembled as well as, of course, to eat. One by one, roast pork legs are slowly cooked in the huge oven in the kitchen behind the bar of Casa Guedes. They are then served directly from the roasting tray by the owner himself, Mr. Cesar.

In Mexican cuisine, sweets are for the most part simple treats that are enjoyed at the park, market or beach, such as caramelized fruits and vegetables, blocks of nuts or amaranth seeds held together with honey, or small rice paper cakes filled with honey. The common denominator of most of these sweets is their simplicity. When it comes to ice cream and other frozen delights, however, the country truly shines, with an astounding variety of cold treats to please sweet tooths of every persuasion. The range of frozen desserts found in Mexico City includes everything from raspados – ice shavings served in plastic bags or cups to which a flavor of choice is added – to Italian gelato served in some of the most sophisticated restaurants in town.