Queens

Native Dish: Jamyang "Jimmy" Gurung's Yak Momos

CB has teamed up with the creators of “Native Dish: United Flavors of NYC,” NYC Media’s new food TV series, to offer a behind-the-scenes look at some of the New Yorkers featured in these short videos. The series, which aims to celebrate New York City immigrants from all over the world, focuses on one individual and one dish at a time as a means through which to explore the myriad cuisines represented in the city and the people who make them. This month we are spotlighting Jamyang “Jimmy” Gurung, a Nepalese immigrant from the Himalayas, who manages the Himalayan Yak, a Nepalese/Tibetan restaurant, and Raksha Thapa, a waitress and former teacher from Kathmandu Valley. The Himalayan Yak team delve into their still-deep connection to Nepal and their love in sharing their cuisine and yak momos with New York.

Istanbul

CB Book Club: Caroline Eden's "Black Sea: Dispatches and Recipes, Through Darkness and Light"

We recently spoke with travel writer Caroline Eden about her culinary travelogue, Black Sea: Dispatches and Recipes, Through Darkness and Light (Hardie Grant; May 2019). Eden has written for the Guardian, the Telegraph and the Financial Times, among other publications, and has filed stories from Uzbekistan, Ukraine, Russia, Kyrgyzstan, Kazakhstan and Azerbaijan for BBC Radio 4’s From Our Own Correspondent. Eden is also co-author of Samarkand: Recipes & Stories from Central Asia & the Caucasus (Kyle Books; July 2016), a Guardian book of the year in 2016 and winner of the Guild of Food Writers Award for best food and travel book in 2017.

Barcelona

Taking time for vermut in Barcelona

On our Bodega culinary walk in Barcelona, we visit the neighborhood bodegas where locals meet up for vermut and wine, as we learn how to (and how not to) use the porró.

Porto

Fourth generation wine shop in Porto preparing for the fifth

On our Porto culinary walk we visit Luis at Azeitoneira do Porto, which has been serving loyal customers since 1862 - and is training the next generation to take over the family business.

Tokyo

CB Book Club: Tim Anderson’s “Tokyo Stories”

Chef, food writer, and MasterChef champion Tim Anderson shares his love of Tokyo and Japanese food culture in his new book, “Tokyo Stories: A Japanese Cookbook” (Hardie Grant, 2019). After moving to London, Anderson, who is originally from Wisconsin, won MasterChef in 2011, a title that catapulted him into a position as one of the UK’s most prominent voices on Japanese food and led to the opening of his own izakaya, Nanban, in Brixton at the end of 2015. We recently spoke to Anderson about his love for Tokyo’s food culture and how he translated this eclectic and wide-ranging culinary scene into a cookbook.

Naples

Pizza with bio flour and heritage ingredients in Naples

Pizzeria Gino Sorbillo has been serving pizza made with bio flour, which is made from grains that haven’t been exposed to fertilizers or other pesticides, and mother yeast, the proportions of which are top secret, since 1935.

Athens

Market day in Keramikos

On our Keramikos Calling walk in Athens, we visit the weekly open-air market, tasting whatever is in season from the vendors and getting a feel for the neighborhood.