Among the many bars of raucous Bairro Alto, Casa do Brasil is a steadfast nighttime institution for Lisbon’s Brazilian community, hosting concerts and cultural events in a non-profit capacity. This two-floor venue is the place to chat, drink, eat and dance to a myriad popular rhythms from the homeland, all performed live: the festive accordion-drone of forró, the fast, happy chorinho or 1960s bossanova, as well as samba, rock and maracatu. The grungy ground floor, which mainly functions as a bar and dance floor, also hosts poetry sessions, film screenings and gastronomic events. Usually held on Mondays, their dinners provide the ideal space for getting to know the regional specificities of Brazilian food – its 26 states occupy more than half the South American continent, meaning it will take more than a couple of visits to get a full sense of the national palate.

In 1977, just two years after the death of Franco, the great Catalan gourmet Manuel Vázquez Montalbán published a book titled L’art de manjar en Catalunya (The Art of Eating in Catalonia). The book, as well as the prologue written by Montalbán’s mentor Néstor Luján, rang the alarm bells, claiming that authentic Catalan cuisine was in grave danger and on the brink of disappearance. As Montalbán saw it, the unique Catalan culinary identity has been reduced to a few ubiquitous dishes: pan a la Catalan (bread with tomato pulp and ham) and rabbit with aioli. This demise was due, in his opinion, to the frenzied pace of modern life, the lack of high-quality ingredients, the ignorance of both restaurateurs and tourists regarding what good cuisine, not to mention true Catalan cooking, looks and tastes like and, of course, the Franco regime’s efforts at suppressing regional identities.

Our Culinary Crossroads walk in Lisbon wouldn’t be complete with a stop for the city’s iconic and delicious custard tart, pastel de nata. These ones were shot on a particularly beautiful winter day, when the sun was shining down on the City of Light.

It’s not easy to get to Mania de Boteco. You have to go up, up, up, first by car (or, for something more thrilling, on the back of a motorcycle taxi) and then by foot, cutting across alleys and climbing narrow stairwells. But this spot is worth all the effort. Tiny and humble, Mania de Boteco has an almost improvised feel to it, teetering at the top of Vidigal, one of Rio’s most scenic favelas. The first thing noticed here is the astonishing view of the ocean and Leblon and Ipanema beaches down below. But Mania de Boteco is more than just a scenic spot: it also happens to be a top-notch botequim serving wonderful food and amazingly good drinks.

In the years of research for their new cookbook, Istanbul & Beyond, author Robyn Eckhardt and photographer David Hagerman became well acquainted with Anatolia and the distinct cultural identities, landscapes and, of course, cuisines that can be found on this vast plateau. So we are pleased to be working with Robyn and Dave on the first unique culinary adventure in a series inspired by Istanbul & Beyond that will lead us across Turkey’s diverse regions, bite by bite. This seven-day culinary experience (with an optional two-day photography workshop led by Dave), scheduled for May 2018, will be split between Istanbul and the Hatay region, an area that plays an important role in Robyn and Dave’s book and in the cuisine of Turkey.

On a busy thoroughfare in Keramikos near the bustling neighborhood of Gazi, it’s easy to miss Athiri – but we urge you to keep an eye out for this culinary gem. When we last visited the restaurant, the polite waiters welcomed us with gracious smiles. We chose a table in the verdant courtyard, a small oasis in the heart of Athens. The interior of the restaurant is simple and elegant as well, with modern details to complement the lovely atmosphere. Chef Alexander Kardasis has a personal and modern vision of Greek cuisine and is always striving to create clean flavors with traditional underpinnings. To that end, he’s assembled a collection of the finest raw materials, many of which arrive fresh daily.

Kurtuluş Son Durak is a busy intersection and transit hub that’s a hive of activity 24 hours a day. Marking a transition between the tidy, middle-class Kurtuluş neighborhood and the rough-and-tumble quarters of Dolapdere and Hacıahmet, the area is home to a host of eateries and cafes that never seem to close. Right in the center of it all, we stumbled across a diminutive white van rigged with a makeshift grill. Inside the tiny, elaborately decorated vehicle crouched Yıldırım Usta, a 75-year-old veteran of the kebab trade who has been serving up truly delicious dürüm – kebab wrapped up in flatbread – on Kurtuluş Son Durak for 28 years. He has lived in the area for just under half a century. “You see all these other kebab shops? I was here before all of them,” he told us.

“We may find in the long run that tinned food is a deadlier weapon than the machine-gun,” wrote George Orwell. He knew quite a lot about poor diets, as he came to Catalonia in 1936 to fight against fascism during the Spanish Civil War. He joined the leftist political party and then a militia that fought on the Aragón front for six months, so it’s quite likely that he had tinned food at some point – but only on rare luckier days. In his war diary, Homage to Catalonia (1938), he wrote about craving food at the front as well as many other remarkable experiences that he endured in that period.

The view from Weekender’s doorway is promising only for those comfortable with snooker: The room is dominated by three intimidatingly broad tables devoted to that challenging cue sport. Compared with New York’s typical coin-op bar-pool tables, a snooker table’s balls are smaller, its pockets tighter and successful shots consequently rarer. They certainly were for us. Crossing to the far side of the counter, we found more action, of a different sort, in a screened-off dining area provisioned by a Bhutanese kitchen. This Woodside establishment is one of the few in all of New York that serves the cuisine of Bhutan, a Himalayan kingdom landlocked between Tibet and India.

Brazil’s economic crisis has hit Rio hard this past year, and the culinary scene was by no means immune from the downturn. Some famous restaurants and bars closed their doors for good. But the city hasn’t given up. In fact, if some doors have closed, a lot more have opened. Because now creativity is being used as a weapon against the crisis, and not only at newly opened spots. Established bars and restaurants have been reinvigorated with new ideas and processes. In this atmosphere, many exciting culinary novelties have made their way to the streets, ready for us to indulge in, all without having to spend too much money. So my best bites of 2017 reflect this abundance of good and cheap novel eats that have become so popular in these leaner times.

Lisboetas are stocking up on <em>bacalhau</em> (salt cod) for Christmas Eve. This one at Pérola do Arsenal is particularly festive looking.

With new restaurants popping up in this increasingly popular city and so many more disappearing due to rising rents, 2017 was a year of change – both good and bad – in the Lisbon food scene. We mourn those spots that have left us, but also celebrate the arrival of some exciting places helmed by a new crop of young chefs who are highlighting quality and local products and ingredients. Pies at Bel’Empada: Bel’Empada, a tiny restaurant and takeaway in Alvalade, a residential area in the northern part of the city, bakes the most delicious pies with a thin light dough that are bursting with flavor.

After an awful 2016 punctuated by bomb attacks and a failed coup attempt, Istanbulites were clinging to the desperate hope that tensions would ease in the new year. Then, shortly after bottles had been popped and toasts had been made, news suddenly poured in that the city’s ritziest nightclub had been sprayed with bullets in a shocking and tragic attack that claimed the lives of 39 people. Though the year started off with the kind of bang I wasn’t expecting, things have calmed down in 2017. This has afforded Istanbulites the opportunity to spend less time worried about their own personal safety and more time focused on the still-troubling political situation that clouds Turkey today.

It’s not too often that you find a restaurant in Barcelona where rock & roll, blues and jazz are some of the main ingredients. But that’s just the case at Bar Ramón, an iconic restaurant and tapas bar in Sant Antoni. Mediterranean grilled red prawns, patatas bravas, and xipirones (baby squids) a la Andaluza (coated in batter and fried) are carried from the kitchen to the table under the watchful eyes of Charlie Parker and Muddy Waters, who look down from posters on the wall. Also on the wall, sharing space with the standard FC Barcelona crest and a photo of a castell (Catalan human tower) in front of the old Sant Antoni Market, is Bo Diddley’s guitar.

Hong Kong native and Cha’s owner Charlie Lau became a restaurateur because of a hankering. A movie producer by day, Lau came to Shanghai with Ang Lee to film “Lust/Caution,” and was disappointed that Shanghai lacked a proper Hong Kongese cha canting, a casual all-day eatery that serves traditional Cantonese food alongside milk teas and coffee. So he decided to open his own. On the set of “Lust,” a 1930s period piece, Lau was responsible for ensuring the historical accuracy of the costumes, casting and set design, so it’s not surprising that he designed Cha’s with the past in mind. Walking across the restaurant’s threshold transports you to 1950s Hong Kong.