Chef, cookbook author and longtime Culinary Backstreets guide Carolina Doriti shares her ideal day of eating in Thessaloniki, from koulouri and Greek coffee to soutzoukakia, seafood meze and dessert stops that show off the city’s sweet tooth.

In Thessaloniki, food is the clearest expression of the city’s history. From refugee-rooted soutzoukakia and late-night patsas to bougatsa, trigona and old-school seafood, these are the essentials that define how the city eats.

A purple corner store beneath the Claiborne overpass, Manchu feeds New Orleans far beyond convenience. Famous for its crackly fried chicken, shrimp fried rice, and yaka mein, the Vietnamese-owned staple sits at the crossroads of Tremé and the Seventh Ward, where Asian-Creole cooking, neighborhood ritual, and community care come together, day after day.

One of the most popular kinds of restaurants in Greece is the mezedopoleio, which, as the name indicates, specializes in traditional local meze dishes (washed down with generous amounts of ouzo or other alcoholic drinks). Back in the day, mezedopoleia were the neighborhood’s meeting points. Men gathered there most of the day to drink, have a bite, talk politics and play backgammon, chess or cards. Today, the mezedopoleio remains a simple and very affordable place to eat, sometimes operating as a kafenio (cafeteria), and often offering traditional live music to add to the experience. Among Greek cities Thessaloniki is particularly famous for its numerous and excellent mezedopoleia, which makes it very difficult to choose just a few.

A long-running Yucatecan cantina in Colonia Járez, Circulo del Sureste, has built its reputation on cochinita pibil, sopa de lima, and a menu that has barely changed in decades.

A quick guide to eating and drinking across Paris, from old-school bistros and neighborhood markets to cocktail bars, standout dishes and emerging dining neighborhoods.

Near San Mamés, Cork has become one of Bilbao’s most compelling addresses for wine by the glass, thoughtful pintxos and classic Basque dishes served in a bar that still feels personal.

In Greece, Easter is not just a holiday; it is a celebration of life, faith, and hope – a tradition that unites families and communities in ways that few other occasions can. It is a time of reflection, renewal, and festivity, where centuries-old customs are lovingly upheld. The journey to this sacred day reaches its final peak on Lazarus Saturday, which marks the start of the most important week in the Greek Christian calendar – Holy Week. This day, a week before Easter, holds both religious and cultural significance, setting the stage for the symbolic meaning and importance of each day of this Holy Week, culminating in Easter itself. Lazarus Saturday is also the day that the baking begins in homes across Greece.

Madrid’s dining scene is shifting fast, but the city’s old-school bars are not disappearing without a fight. From classic tabernas to a new generation of restaurants, this is how Madrid eats now.

Chef and influencer Paula Casado shares her favorite spots for a perfect day of eating and drinking in Madrid, from a beloved La Latina bakery to a Uruguayan steakhouse, a creative dinner spot, and the city's best bars for vermut and late-night drinks.

A tapas crawl through Calle Santa Isabel, one of the best streets for local eats in Madrid – from Antón Martín Market to classic taverns serving bocadillo de calamares and croquetas.

On March 27 of this year, Monique and Josef, the Moroccan-born couple that own Patisserie Avyel, plan to roast a turmeric-coated lamb shoulder above a bed of onions. My friend Judith, whose family hails from Algeria’s Tlemcen region, will blend almonds and raisins into mlosia, a thick jam. And, in my apartment, I will simmer matzo balls in chicken broth as my Lithuanian ancestors once did. All of us Marseillais will be cooking these foods for Passover, the Jewish holiday that commemorates the exodus of the Israelites from Egyptian slavery. While Jewish celebrations and cooking are as intertwined as the braided challah bread we eat on Shabbat – “all of our fêtes pass through the kitchen,” quips Frédérique, a Marseillaise with Tunisian roots.

From old-school taverns and bustling markets to neighborhood bars and late-night institutions, this guide explores where locals eat in Madrid and the dishes that define the city’s food culture.

Madrid’s markets are where the city’s food culture comes alive. From historic neighborhood mercados to chef-driven stalls and international food counters, this guide highlights some of the capital’s most vibrant places to eat, shop, and soak up everyday Madrid life.

At Calvero, chef Juanjo López turns cocido madrileño into a seven-stage meal. But beneath the restaurant format is a dish with deep domestic roots: a slow-cooked stew of chickpeas, broth, vegetables and meats that has long defined winter cooking in Madrid.