Barcelona

Patriotically Colored Bread in Barcelona

Pa de Sant Jordi, bread striped with the bright yellow and red of the Catalan flag to celebrate La Diada de Sant Jordi, may be the new-kid-on-the-block of culinary traditions in Barcelona, but it’s been accepted by nearly everyone as a genuine part of the holiday. The patriotically colored bread is now a ubiquitous presence in bakeries throughout the city come April 23.

Istanbul

Strings of Dried Eggplant and Peppers in Istanbul

While meandering through a market on Istanbul’s Asian side, we spot strings of dried eggplant and peppers that will at some point in the future become extremely flavorful dolmas once they have been rehydrated and stuffed with a rice and herb mixture.

Queens

Native Dish: Isha Sumner’s Garifuna Tortillas

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. While each episode features a general overview of the participant’s life story, particularly as it relates to food, we are expanding that narrative by providing the full interview transcript, albeit condensed and lightly edited. This month we are spotlighting Isha Sumner, a Garifuna immigrant from Honduras, and her recipe for durudias, tortillas made with coconut milk and brown sugar.

Athens

Forty Shades of Green in Athens

On our Downtown Athens walk, we sample a few of Greece’s many native olive varieties at the city’s central market. The olive tree thrives in Greece, where the land is mostly rocky and steep and the climate hot and arid, and for millennia, olive oil has been as essential to Greek cooking as the gnarled, silver-leaved trees have been to the country’s landscape.

Queens

Native Dish: Jeannie Ongkeo’s Tam Mak Hoong

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. While each episode features a general overview of the participant’s life story, particularly as it relates to food, we are expanding that narrative by providing the full interview transcript, albeit condensed and lightly edited. This month we are spotlighting Jeannie Ongkeo and her recipe for Tam Mak Hoong, a Lao green papaya salad drenched with savory anchovy sauce.

Istanbul

Fruity Lokum on Istanbul’s Asian Side

Our Born on the Bosphorus walk in Istanbul pays a visit to a third-generation candymaker in the market at Üsküdar whose lokum (Turkish delight) is made with only the best fruits Turkey has to offer: apricots from Malatya, oranges from Finike, and peaches from Bursa.

Queens

Save Room for Dessert

On our “Corona’s Culinary Specials” walk in Queens, we make our way along Roosevelt Avenue, ducking into markets and stopping by vendors representing Mexico, Ecuador, and Argentina (among others). On such spot is an Ecuadorian bakery, where the glass cases are filled with a myriad of sweet treats and pastries.