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Food Memories

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Montego Bay, Jamaica, W.I.

Starapple is a large fruit tree, distinguished by its leaves of 2 colors – green above and bronze below, and its large round fruits like apples. The fruits are either purple or green-skinned when... Read more

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Two More Mexico Destination Guides on Kindle: Mexico City & Coastal Yucatán Laura Siciliano-Rosen August 13, 2014

We are happy to announce that we’ve recently released two more eBooks on Amazon Kindle—the Mexico City Food & Travel Guide and the Coastal Yucatán Food & Travel Guide—bringing our grand total of books up to 10! Like all of the others, these are easily downloadable not only to a Kindle device but to your smartphone or tablet using the (free) Kindle app.

Mexico City Food & Travel Guide, available on Amazon Kindle

The Mexico City guide is a must when navigating the often-intimidating capital—for just $1.99, it directs you to 32 iconic local foods and drinks (complete with map links to specific vendors, photos, and contextual background), from pulque and tacos de canasta to the hyper-regional soup caldo Tlalpeño, and give you the confidence...

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New England Seafood Shacks: 3 to Try Laura Siciliano-Rosen July 24, 2014

We always wish we had more time to explore the nooks and crannies of the New England coast, the quaint downtowns and salty enclaves nestled between our usual destinations of New Haven, Providence, Boston, and Cape Cod. But until we make that rambling road trip happen, we are content with stopovers for good grub on our way up the coast to visit the Cape every summer. Recent years have taken us to Cranston for an icy Del’s lemonade and to Fall River for our favorite Portuguese pastries, but this year we had seafood on the brain. Here are a few great new-to-us spots:

Lobster roll on a bun from Connecticut

Abbott’s Lobster in the Rough
Generally the first thing that comes to mind when we’re in the car, driving north...

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Culinary Travel, With a Baby Laura Siciliano-Rosen July 16, 2014

Fifteen months ago, our lives changed forever when we welcomed our son into this world. Like all new parents, we’ve had to figure out a lot since then—how to keep our baby healthy, how to sleep more than three hours a night, and, eventually, how to maintain some semblance of our former traveling-food-explorer lifestyles. Fortunately—for now, anyway—our little guy fits right in, with an impressive appetite and a willingness to try almost anything, from frog legs in Kentucky to Nepali momos at home in Queens. Until we have to deal with tricking him to eat anything that’s not brown, here are our tips for feeding yourself and your baby local eats while on the road.

Taking photos of ceviche with a baby on Isla Mujeres, Mexico
At work on Isla...

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5 Must-Read Books for Food Lovers Carina Chiodo July 10, 2014

Some required memoir reading for fans of eating, cooking, and traveling.

A Homemade Life by Molly Wizenberg

A Homemade Life: Stories and Recipes from my Kitchen Table (2009)
by Molly Wizenberg

In this coming-of-age memoir, Molly Wizenberg, creator of the Orangette food blog, describes how she discovered her true calling to the culinary world while studying abroad in Paris. After the difficult death of her father, Wizenberg distracted herself by capturing her kitchen adventures in what she thought of as a silly food blog. One online follower turned into thousands, and she soon realized that what she’d cooked and eaten all her life were her keys to success.
Places you’ll read about: Oklahoma, California,...

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Get Your Hot Dogs, America! Laura Siciliano-Rosen June 30, 2014

Chili cheese dog from Pink's in L.A.
A chili cheese dog from Pink's, a Hollywood icon

Summer is prime hot dog season in the U.S., when warm temps invite grilling, beer drinking, and lazy hand-held-sandwich eating. This Friday, wiener consumption will hit its yearly peak: Every July 4, Americans put away an estimated 150 million hot dogs, a nice chunk of which will probably be consumed at Coney Island, Brooklyn, during the annual Nathan’s Famous Hot Dog Eating Contest championship. It’s fitting, perhaps—the neighborhood represents the birthplace of hot dogs in the U.S. (via the Germans, of course)—but the Nathan’s dog is just one of many around the country with which people will be stuffing their faces this summer. Hot...

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Recipes From Afar: Stroopwafel, Amsterdam Eating Europe June 26, 2014

Stroopwafel on a plate from the Netherlands

The Dutch stroopwafel, or syrup waffle, is a cookie unique to the Netherlands; it’s been eaten there for centuries. The history of this delicacy dates back to 1784, when a baker from the town of Gouda baked a waffle using old crumbs and spices, and filled it with syrup. Because it was made with leftovers, the stroopwafel was, at the time, a popular pastry among the poor, known only in Gouda. Today, every bakery in Gouda has its own particular recipe for these delicious sweet, sticky waffles, and they’re found across the country (including, of course, in Amsterdam).

Stroopwafels are made with two thin crispy waffles, filled and glued together with a special caramel-like syrup....

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Dish Spotlight: Madagascar’s Love Affair with Ravitoto Jessie Beck June 18, 2014

Plate of ravitoto, from Madagascar
We never said ravitoto was pretty (credit).

Though relatively unknown in the West, cassava, also called manioc or yucca, has long been an important staple food throughout much of Africa (and elsewhere), including Madagascar and the rest of the sub-Saharan region, showing up in restaurants and markets, and on family’s tables, nearly as often as french fries in the U.S. (see also: cassava leaf stew in Sierra Leone). Widespread as it is, however, this potato-like tuber is nothing special in a culinary sense: It has a starchy, slightly bitter taste and, if not prepared correctly, contains traces of cyanide. So why on Earth would so many people eat this plant?

Cassava’s many...

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Maine Avenue Fish Market: Washington, D.C'.s Real Deal Laura Siciliano-Rosen June 11, 2014

Chesapeake Bay blue crabs from Maine Ave Fish Market, Washington, DC

Drive down to the Maine Avenue Fish Market, in southwest D.C., early on a Saturday evening, and you may immediately regret it. Cars are everywhere, vying for parking and backed up in slow-moving lines; a parade of people move toward the open-air seafood counters, where more long lines await; wholesale trucks pull into the middle of the space to unload crabs at what seem like inopportune times. It’s crowded and chaotic, it smells like fish, you will wait on long lines, and if you happen to have a one-year-old like we do, well, he won’t be happy about it. But as all the locals who drive out of their way to stop here know, the haul you get will be dirt-cheap and super fresh—just the...

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What to Eat in São Paulo for the World Cup Daniel Ottaiano June 4, 2014

Just in time for the FIFA World Cup opener on June 12, our paulista writer dishes on what to eat and where in São Paulo, Brazil.

Sao Paulo skyline
São Paulo skyline. Photo: Filipe Frazao/

Anthony Bourdain is not a big fan of São Paulo: According to him, the biggest city in Brazil “feels like Los Angeles threw up on New York.” It’s true that to fall in love with this place, you have to look past the jammed traffic and the concrete jungle. But once you do, you’ll discover a city that never sleeps, with many museums, theaters, lively nightlife, and terrific food, the complexity of flavors tucked into nooks and crannies, contributed by the Portuguese, the Italian, and a host of other...

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Anatomy of a West Coast Jewish Deli Carina Chiodo June 2, 2014

Pastrami sign outside Jewish deli in California

Steeped in tradition, Jewish delis around the United States are beloved, often generations-old fixtures. Many of them share similar characteristics—a homey yet straightforward vibe, encyclopedic menus, the familiar routine of big, delicious portions served fast—but their historic natures tend to reflect region as well: pastrami samples at the ready at Katz’s in New York, local farmhouse cheeses at Zingerman’s in Ann Arbor, Italian hot dogs at Harold’s in Edison, New Jersey. In California, Jewish delis have taken on the characteristics of the region’s culinary culture as well, beginning with their emphasis on seasonal produce. Here are some hallmarks diners might recognize when...

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Q&A: Davide Dukcevich, 3rd-Gen Prosciutto Man, Rhode Island Laura Siciliano-Rosen May 29, 2014

Davide Dukcevich of Daniele, Inc in Rhode Island

“I fell in love with the story of my family’s business. It was a story I wanted to tell.” —Davide Dukcevich, co-owner, Daniele, Inc.

We were fortunate to meet Davide and his products recently, and were impressed by how straight-outta-Italy the prosciutto and mortadella tasted. It’s no wonder, given the history of the family business: His grandparents, Croatian refugees who landed in northern Italy after WWII, made sausages there for decades before their son, Davide’s father, brought the business to Rhode Island in 1977. Today, Davide and his brother, Stefano, are running things, overseeing the production of traditionally dry-cured, regionally sourced meats from prosciutto and...

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Recipes From Afar: Som Tam Salad, Thailand Glynn Pogue May 20, 2014

Papaya salad from Thailand

It was our first night in Chiang Mai. After a 24-hour journey of buses, overnight trains, and general mishap, all my friend Noele and I wanted were long showers and a great meal. Before this trip, we’d had dreams of Thailand’s notorious midnight raves, but even then, our real draw to the “country of smiles” was the food. We wanted authentic pad Thai, exotic fruits, robust coffee—all of it. 

We found our addiction early on. We were seated at the night market, surrounded by one of everything—heaping plates of fried rice, stir-fried seafood with sprigs of leafy basil—but our forks couldn’t stop dipping into the som tam. The spicy green-papaya salad has long been a favorite in many...

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A Taste of Providence, in New York City Laura Siciliano-Rosen May 16, 2014

Chef Tim McGrath plating dishes at a NYC culinary event
Rhode Island chef Tim McGrath (right) at the Taste of Providence event

We’ve always known Rhode Island has great local food—over several visits, we’ve sampled the excellent stuffed quahogs and tangy pizza strips; we’ve dug into doughboys and sipped coffee milk with hot wieners. But the vibrant food scene in the Ocean State certainly doesn’t end at the quirky regional stuff; there’s a wealth of chef-driven, locavore-centric restaurants in Providence and beyond—and we were lucky enough to have them come to us last week.

The Taste of Providence NYC media event featured a trio of chefs from three Providence restaurants cooking a multicourse lunch at the Institute of Culinary...

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Meet a Montreal Buvette: Le Comptoir Laura Siciliano-Rosen May 12, 2014

Interior shot of Le Comptoir, a buvette in Montreal
Le Comptoir. Photo by chef-owner Segue Lepage

In the course of our Montréal food research, prior to our last trip there, our Airbnb host was one of several locals we asked to weigh in on the dishes and drinks we proposed to cover. He gave a lot of great input, but it was the line about visiting one of “Montréal’s classic buvettes,” which he described as “something between a wine bar and a gastropub,” that caught my eye. What was this mysterious class of restaurant we don’t have in America?

Turns out, buvettes are pretty accurately described as wine bars meet gastropubs, and they definitely belong in any conversation about modern-day Montréal gastronomy, certainly because of the...

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On Our Radar: Culinary Subscription Boxes Laura Siciliano-Rosen May 3, 2014

Carnivore Club subscription box contents

A new trend in the culinary world is making it a lot easier to taste local delicacies from far-flung  places: food-filled subscription boxes that show up at your doorstep every month or so. While we’ll always be proponents of going out and tracking food down, we have to admit it’s super fun to get a box of food in the mail. Here are two that we recently tried.

CARNIVORE CLUB; ; $50/month for members

Toronto-based Carnivore Club bills itself as “the ultimate meat of the month club for discerning individuals,” which is to say people who are interested in receiving handsomely boxed monthly shipments of high-quality, artisanal charcuterie from purveyors...

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You Must Eat Surinamese Food in Amsterdam—Here's Why (& Where) Laura Siciliano-Rosen April 29, 2014

Surinamese roti in Amsterdam

We are kind of obsessed with Suriname and its multicultural cuisine. Where else do Dutch, Indonesian, Indian, Chinese, African, and Caribbean influences mix and mingle so freely? From what we’ve heard, anyway: We have not actually been to Suriname. Yet.

But we have been to Amsterdam, and great Surinamese food abounds there. You see, tiny Suriname, located on the northern coast of South America, is a former Dutch colony. When Suriname was granted independence in 1975, its people were given the choice of Surinamese or Dutch citizenship, and nearly half of the population at that time opted to migrate to the Netherlands, bringing their intriguing cuisine with them.

(Holland is, it...

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Istanbul Food & Travel Guide: Now on Kindle! Laura Siciliano-Rosen April 21, 2014

Turkish Delight from Istanbul, Turkey
Lokum, or Turkish delight, from Istanbul

Our Istanbul Food & Travel Guide is here! It’s our eighth destination guide on Kindle ($5.99; available on, but it’s extra special because it’s an Amazon exclusive—that’s right, this food guide is available on Amazon before it’s even on our website! (Think of it as an early release of our future kickass Istanbul section.)

Given Turkey’s epic history, you could spend years studying and sampling the cuisine of Istanbul—but if you don’t have that luxury of time, this new guide is for you. Here, we zero in on the most iconic of Istanbul’s foods and drinks—the greatest hits, you might say, from history and popular culture, from...

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Where to Eat Middle Eastern Food in Detroit Laura Siciliano-Rosen April 14, 2014

Middle Eastern platter from Dearborn, Michigan

Dearborn, a city within the Detroit metropolitan area, has a long-established Arab-American population, accounting for some 40% of the total population—the largest proportion among U.S. cities of similar size. The first Arab immigrants, mostly Syrian/Lebanese Christians, migrated for auto-industry work around the turn of the 20th century (the Ford Motor Company is headquartered in Dearborn; Henry Ford once lived here); they were soon followed by Palestinians, Jordanians, Yemenis, and Chaldeans/Iraqis. Today Dearborn is not only home to North America’s largest mosque, but also countless Middle Eastern groceries, bakeries, and restaurants. Got business in Detroit? A Middle Eastern...

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East Coast Mexico’s Dutch Influence Laura Siciliano-Rosen April 9, 2014

Round of Edam cheese
Edam cheese. Photo: Yvwv

Yucatecan food—even that found along the so-called Riviera Maya, the coastal corridor between Cancún and Tulum—is markedly different from “Mexican food” as most of us know it, as we learned while traveling the region last week. One reason is, of course, the pronounced Mayan influence, but many more groups have left their mark on the cuisine here as well, from the British and Spanish to the Lebanese and even the Dutch. The latter’s influence can be witnessed in one enduring main ingredient—Edam cheese, called queso de bola here—and is particularly unexpected for someone who’s traveled across much of Mexico before. No one knows for sure how the cheese got...

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Wake Up & Smell the Tacos: 3 Reasons to Wake Up Early While Traveling Laura Siciliano-Rosen April 3, 2014

Trio of tacos from Tulum, Mexico
Tacos for breakfast in Tulum

Traditionally, Scott and I are stay-up-late, wake-up-late kind of people. This all changed a year ago, of course, when our son was born and the definition of “waking up late” became 8am. Most days we’re in bed by 11pm and up by 7am, though baby boy has pushed the 6am envelope more times than I would prefer. On Mexico’s Yucatán coast last week, however, where the time difference was a small but still meaningful-in-a-baby’s-world two hours, all bets were off.

We’d heard the horrors of time-change travel with babies, one reason why we rather timidly selected east-coast Mexico for this trip (it’s also a nicely manageable four-hour flight from New York)....

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Recipes From Afar: Singaporean Fried Rice Juliana Loh March 27, 2014

Singaporean fried rice recipe

Contrary to what you might gather from your neighborhood Chinese eatery, there isn’t really a fixed recipe for fried rice. It evolved from throwing leftovers in the wok to stir-fry—one of the sustainable ways the older generation ensured every scrape of food was eaten, not wasted—and voilà, you get a really tasty variety of dishes.

Fried rice tastes best, therefore, with leftover, day-old rice: The grains lose moisture overnight, giving them a harder, crunchier texture—perfect for this dish—and they’re less likely to clump when you stir-fry them with everything else. Cook the rice the night (or at least several hours) before, leave it out to cool for an hour or so, then put it in...

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Crawfish Boil How-To Laura Siciliano-Rosen March 25, 2014

Backyard crawfish boil in Louisiana
Photo courtesy of Chris Davis

Crawfish boils are a springtime rite of passage in southern Louisiana, whether you’re in a bar, at a festival, or in a friend’s backyard. I’ll never forget the boil we went to, at New Orleans’ Maple Leaf Bar, where a small door fee covered both music and food (the Uptown bar holds crawfish boils on Sunday nights during the season). In an alley outside the bar, we glimpsed the giant pot of critters, and all the delicious stuff going in along with them—mushrooms, corn, potatoes, quail, andouille and boudin sausages—and knew we were in for a treat.

Backyard boils are, of course, more the local way, the equivalent of having friends over for beers and a...

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7 Favorite Tacos in Mexico Laura Siciliano-Rosen March 20, 2014

You'd be hard-pressed to find a more perfect snack food than the taco. It's cheap, it's portable, it's can comprise a wide range of ingredients—meats, veggies, cheese, salsas—and textures (if you've never had crunchy chicharrón atop your taco, drop everything and go find some). We love tacos all across the U.S.—carne asado in L.A., egg-potato-bean in Austin, our favorite lengua tacos in Queens—but nothing beats the motherland. As we gear up for some travel through the Yucatán Peninsula, where cochinita pibil tacos for breakfast await, here's a look at a few favorite tacos we've met in Mexico.

Taco al pastor from Mexico City, Mexico

Taco al pastor
The mighty taco al pastor, local to Mexico City and Puebla: Thin...

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Quintessential Cebu: What to Eat Mona Polo March 13, 2014

This destination spotlight crosses the globe to Cebu, in the central Philippines, an appealing destination for business travelers, beachgoers—and people who like to eat. Our writer, a Cebu resident, demonstrates why in our 20-dish-strong Cebu guide. Here’s a taste.

Flags on a beach in Cebu, the Philippines
Camotes Islands, Cebu, two hours by boat off the mainland. Photos by Mona Polo

Located in the center of the 7,107 islands that make up the Philippines, Cebu (“se-boo”) is a tropical playground disguised as a business hub…or is it the other way around? Cebu the island—the province and cosmopolitan capital city share the same name as well—is 156 miles and just 28.8 miles at its widest, so travelers for pleasure or...

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Eat Your World Has a New Mobile Site Laura Siciliano-Rosen March 5, 2014

If you get our newsletter, you know this already. But the rest of you are in the dark, and that’s not cool (also: sign up for the site and newsletter here).

Quick: Grab your smartphone. Click over to* It’s our new mobile-optimized site!

Screenshots of Eat Your World's new mobile site

Sure, there’s a sweet smartphone-ready design, but our goal was to make life a little better for you, dear on-the-go reader. To that end, our mobile site has these new features:

It’s GPS-enabled! Now you can select “Find Local Foods Near Me” and pull up a Google map pointing you to Eat Your World-approved local eats & drinks nearby.

• Users can now log in and upload food photos to EYW directly from their mobile...

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Links We Like: February Edition Ginelle Gross February 28, 2014

In our new monthly installment, we’re sharing some favorite links we’ve come across this month in the worlds of food, travel, and beyond.

Ceebu jen in Dakar, Senegal
Ceebu jën in Dakar, Senegal

How We Ate in 1964, When the Beatles Were on Ed Sullivan, Vs. Now

Over on, the 50th anniversary of the Beatles’ first performance on The Ed Sullivan Show was celebrated with some fascinating food history. This slide show takes a look at what Americans were eating in 1964—as the Fab Four played to a record-breaking 111.5 million viewers—and how the food scene has changed today. Swanson TV dinners, anyone?

Around the World in 80 Dishes
This piece from our friends at Backpack Me is way more than...

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Dish Spotlight: Boza in Istanbul, Turkey Laura Siciliano-Rosen February 26, 2014

Boza with chickpeas in Istanbul

I’m a sucker for wintery drinks. Not just of the hot chocolate variety—that’s a given—but also thick, filling, savory drinks, like eggnog, Mexican atole, and this stuff, boza, in Turkey. A traditional fermented drink made from wheat, millet, or bulgur—and onetime favorite beverage of Ottoman sultans—boza is kind of an odd duck: It’s served chilled, it’s thick as pudding, and it’s at turns sour and sweet. It’s typically served topped with cinnamon and crunchy roasted chickpeas, which only makes me love it more.

In Istanbul, we wandered the streets a while before we found Vefa Bozacici, an old-school boza dispenser in the otherwise modernized district of Vefa. There was just one...

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Oaxaca Food & Travel Guide: Now on Kindle! Laura Siciliano-Rosen February 20, 2014

Lucky number 7! We’re pleased to announce our seventh destination guide on Kindle: the Oaxaca Food & Travel Guide, now available on Oaxaca is celebrated for its cuisine, but knowing what to look for—and where to find it, particularly when it comes to navigating the labyrinthine markets and choosing street vendors—is essential. Enter our latest guide, which directs you to 40 delicious dishes and drinks in Oaxaca, from the best tamales and empanadas to the harder-to-find, veggie-fresh sopa de guias. And mole, of course! Aside from our usual How to Burn It Off and Where to Stay info, this guide also includes some bonus recipes from renowned Oaxacan chef, Pilar Cabrera.


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Little Car, Big Dreams: A Road Trip Through Australia Laura Siciliano-Rosen February 13, 2014

A brief interlude to pay homage to a beloved car and that most freeing of pursuits: the road trip.

Female and a car, on a road trip

“I may not have gone where I intended to go, but I think I have ended up where I intended to be.” –Douglas Adams

Last week Scott and I received word from Sydney that our beloved Betsy—a 1984 Ford Laser we bought in Melbourne in 2003—was headed for the scrap yard. In an instant, a flood of memories, some of the best of our shared life, rushed forth—a testament to the role this car, and the epic road trip we embarked upon in it, played in our collective traveling past.

It was April 2003. We’d already quit our New York advertising jobs, put all our stuff in storage, spent a month...

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Five Tenets of Healthy Travel—For Food Lovers Laura Siciliano-Rosen February 3, 2014

In preparation for this week’s #healthytravel Twitter chat, which we are cohosting with Yahoo! Travel, US. News Travel, and a few others, we got to thinking about how we travel healthy while stuffing ourselves silly—er, we mean, indulging in local delicacies in moderation. And here’s what we came up with.

Vegetable plate from a restaurant in Austin

Are you the type of person who travels in the moment, suspending all diet/exercise goals to eat and drink everything you can get your hands on?

Is your desire to taste the cuisine of a new city greater than your desire to have a salad every day?

Does “healthy travel” sound unexciting or, I don’t know, too healthy for you?

Well, it’s nice to meet you. We’ll get along...Read More


Dish Spotlight: Placinta, The Republic of Moldova Leah Kieff January 29, 2014

Homemade placinta from Moldova
Homemade placintas from the south of Moldova, in Comrat. Photo by Leah Kieff

Placinta. The first time I tasted this traditional fried bread, still warm from the pan, I knew I would love living in Moldova. My first bite was of a Romanian-style placinta—homemade, deep-fried, filled with brinza (homemade cheese, like a drier, saltier feta) and dill—hinting at the dish’s origins in Romania, back when that country was part of the Roman Empire. Nowadays it’s everywhere in neighboring Moldova as well, in just about every alimentara (corner market/convenience store) around the country, the equivalent of a cheap, convenience-store hot dog—though when homemade, it’s also a staple at large...

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Let World Nomads Send You to Italy Laura Siciliano-Rosen January 23, 2014

Maccheroni al pettine from Mirandola, Italy
Maccheroni al pettine

Imagine being sent to Italy, all expenses paid, for the sole purpose of exploring its culinary traditions, eating its foods, and meeting its food producers. Eat Your World recently learned that this exact opportunity is being offered by Australian-based travel gurus World Nomads, in partnership with Can’t Forget Italy, to three lucky applicants: an epicurean “pilgrim,” an aspiring chef/culinarian, and a cultural anthropologist-type. Are you one of them? We talked to World Nomads’ program marketing manager, Alicia Smith, for more details.   

World Nomads’ “Passport & Plate: Italy 2014” program sounds incredible. How was the idea born?
World Nomads runs an...

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A Vegetarian’s Guide to Cambodia Glynn Pogue January 21, 2014

Banana vendor in Cambodia
Banana vendor in Kampong Chhnang province, Cambodia. Photos by Glynn Pogue

As I slurped up the last bit of spicy broth from my lunch of ramen noodle and bok choy, I felt full and satisfied. That is, until I took a final look at my bowl: Hiding at the bottom, alongside a few stray bean sprouts, was an indiscernible hunk of fatty flesh on bone. Chicken? Beef? Pork? My contentment quickly dissipated. What on Earth did I just eat?

I've been a vegetarian for 13 years, a pretty significant part of my life. I'm now in Cambodia in the Peace Corps, and when I first applied, I was warned that one of the unwavering rules is to be open to whatever challenges and new experiences come your...

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Q&A: Patrick Murtaugh, Craft Beer Brewer, Richmond, VA Laura Siciliano-Rosen January 14, 2014

The founders and craft beer brewers of Hardywood Park brewery, Richmond, VA
             Eric McKay (left) and Patrick Murtaugh of Hardywood Park

“Richmond has a beer scene similar to what you saw 10 years ago in the Pacific Northwest. The market is not yet saturated and there’s still an enthusiasm for craft beer that borders on fanatical.” —Patrick Murtaugh, cofounder and master brewer, Hardywood Park brewery

Tell us about what you do.
In short, we make beer. We lean toward beers that are stylistically underrepresented in the market. Our Reserve Series is dedicated to using at least one local ingredient in each beer: local wildflower honey, baby ginger, blackberries, raspberries, locally roasted coffee. We also put a lot of effort into trying to engage...

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The Melting-Pot Cuisine of Réunion: What to Eat Jessie Beck January 6, 2014

Piment, peppers from Reunion
Piment, in Réunion. Photo by Jessie Beck

Mention Réunion to most Anglophone travelers, and they’ll shake their heads: “Where?” Do the same at a dinner table full of travel-savvy French and you’re more likely to evoke a chorus of oohs before the conversation turns to tropical weather, volcanoes, and—most important—la cuisine creole.

Île de la Réunion, a little island outpost of France, sits in a lonely spot in the Indian Ocean, far from any mainland but comfortably nestled between Madagascar and Mauritius. Though technically considered an African island, visitors would be hard-pressed to identify the island’s personality, culture, and cuisine as purely African. Instead, its unique...

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Now on Kindle: New Orleans Food & Travel Guide! Laura Siciliano-Rosen January 3, 2014

New Orleans Food and Travel Guide on KindleIt’s no secret that we love New Orleans—the food, the cocktails, the music, the attitude. So it’s with great pleasure that we release NOLA as our sixth destination guide on Kindle, with newly updated content thanks to a recent revisit. In it, we direct readers to 40 quintessentially New Orleans dishes and drinks, from our favorite BBQ shrimp to the best handmade daiquiris and everything in between. We also provide suggestions for How to Burn It Off (good luck!) and Where to Stay, and—as a bonus—we’re giving you a detailed three-day itinerary, i.e., A Perfect Weekend in New Orleans.

Check it out on Amazon now!

Like our existing guides, it’s conveniently downloadable to your Kindle,...

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Road Trip: Portuguese Food in Fall River, Massachusetts Laura Siciliano-Rosen December 19, 2013

Interior of Billy's Cafe in Fall River, MA
Inside the now-defunct Billy's Cafe, Fall River. Photos by Scott Rosen.

Fall River, Massachusetts, is the kind of town most people drive through to get someplace else. Once a center of textile manufacturing, it’s long since fallen on rough economic times, and is now rather gray and desolate in stretches, even despite the picturesque Braga Bridge and “Gates of the City,” the latter a gift from its sister city in the Azores. For us, it’s usually a pit stop en route to Cape Cod. Fortunately, there’s always been something in Fall River that makes pulling off the highway worth our while: killer Portuguese food.

Portuguese egg tarts from Barcelos Bakery in Fall River, MA
Queijadas, or egg custard tarts, from a Fall River bakery

Fall River,...

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The Street Foods of Antsirabe, Madagascar Jessie Beck December 10, 2013

Nem, a spring roll street food in Madagascar
Nem, a spring roll-like street food in Madagascar.

Near the daily market of Antsirabe, the pleasant hillside town of Madagascar’s highlands (and third-largest city in the country), women with enormous bowls of batter sit next to sizzling pots of oil over low charcoal stoves. While crouching or sitting on wooden stools, they fan their flames and plop their freshly fried goods into mountainous piles of steaming fresh snacks. Also lining the streets are small display boxes filled with bowls of breads, noodles, salads, even spaghetti. Other vendors mingle with the crowd, hawking their wares to shoppers while balancing plastic containers atop their heads. While the Malagasy staple...

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Montreal Food & Travel Guide: Now on Kindle! Laura Siciliano-Rosen December 7, 2013

Montreal Food and Travel Guide on KindleWe are happy to announce the release of our fifth destination guide on Kindle: the Montréal Food & Travel Guide. Canada’s second-largest city is best known for poutine and smoked meat, but this guide goes far beyond that to point readers to the most regional of Québécois foods, the French-bistro classics, the local microbrews, even the trendy cuisine de terroir restaurants. And we tell you how to eat and drink all of it in five days (bonus itinerary!), plus give recommendations for burning it off and where to stay.

Check it out on Amazon now!

Like our Amsterdam, London, Delhi, and New York guides, it’s conveniently downloadable to your Kindle, smartphone, or tablet for just...Read More


Taiwan Contest Winners Announced! Laura Siciliano-Rosen December 2, 2013

Thank you to all who participated in our recent Taiwan contest! We had asked for Facebook likes on users' photo uploads—it was a close race, but we’re ready to announce our winners.

The grand prize winner, who will receive a free night in Taipei at Bigfoot Hostel plus NTD 1,000/US$35, is user evyyang, with 121 Facebook likes on her upload of a frosty Taiwanese dessert. May we suggest you spend your winnings on more of these sweets, Evy?

Frozen ice with fresh fruit in Taiwan
Frozen ice with fresh local fruits

But that's not all! Our second- and third-place winners will also receive a free night at Bigfoot in Taipei for their popular uploads:

Grilled king oysters from Taiwan

Grilled king oyster mushrooms, by user mintmaple


Pounded tea in Taiwan

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Recipes From Afar: Khmer Bor Bor Porridge, Cambodia Glynn Pogue November 20, 2013

Vendor serving bor bor rice porridge in Cambodia

I woke up to a loud pitter-patter on my tin roof—another cold, gray morning in central Cambodia. The rainy season had stretched on for weeks and left me with a perpetual sniffle and a cough I couldn’t shake. I needed to eat something to warm my belly.

I ventured into my village’s winding market for breakfast, the dirt ground muddy and wet. Older ladies and schoolchildren grabbing a meal before class hunched below the market’s makeshift sheet-metal rooftops, slurping up porridge from mismatched sets of porcelain bowls. I settled in at my favorite vendor’s stall, a little stand with nothing more than a rice cooker, a portable burner, a sagging wooden bench, and a young girl with a...

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Virginia Is for...Foodies? Richmond Chefs Come to N.Y.C. Laura Siciliano-Rosen November 16, 2013

Charcuterie, Heritage, Richmond, Virginia
Housemade charcuterie from Chef Joe Sparatta/Heritage

Nothing beats eating the local foods of a region while you’re on the ground in that region—tracking down the traditional dishes, tasting the modern updates, drinking the local beer, perusing the markets, trying what you cannot try “back home.” That is, after all, the founding principle of this website. But we’re grateful that here in New York City, sometimes the local foods of far-flung places—and the chefs who work magic with them—come to us. Lately we've been on a kick with the regional foods of small(ish)-town America, which actually makes it all the more interesting—cities we’d never before considered in a culinary sense are...

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Dish Spotlight: Kitfo in Addis Ababa, Ethiopia Jessie Beck November 13, 2013

Contributor Jessie Beck hunts down Ethiopia’s favorite raw-beef dish.

Kitfo from Addis Ababa, Ethiopia
Photo by Jessie Beck.

Before I landed in Ethiopia, my knowledge of Ethiopian food went no further than a few dinners on 14th Street in Washington D.C., where a large diaspora of Ethiopians and Eritreans have set up shop and, accordingly, some great Ethiopian restaurants. I only vaguely knew the ingredients of what I was eating. I became familiar with injera, the spongy fermented bread used to soak up and grasp other foods, but what were those little piles sharing the platter with it? Lentils? Beans? Cabbage? Even in my ignorance, I still loved trekking out to those places to get my hands messy dipping injera...

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A Taste of the Ozarks in N.Y.C. Laura Siciliano-Rosen November 9, 2013

Chefs working at the James Beard House, NYC
The “Best of Bentonville” chefs at work in the James Beard House kitchen

We’ll be honest: Ozarks cuisine was never really at the top of our want list. When we thought of that rural region, which extends across southern Missouri into northwestern Arkansas and parts of Oklahoma and Kansas, we mostly thought of Walmart (it has its corporate headquarters in the area) and that depressing Winter’s Bone movie. Maybe they hunt squirrel there?

But then we were invited, on behalf of Bentonville, Arkansas’s esteemed Crystal Bridges Museum of American Art, to the James Beard House, in the West Village, for a showcase of regional food from the area, featuring chefs from four downtown...

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Dish Spotlight: Burčák in Moravia, Czech Republic Christopher Burdick October 31, 2013

For this dish spotlight, we turn to Moravia and its uber-seasonal burčák wine, which contributor Christopher Burdick recently had the pleasure of tracking down for us.

photo by Mararie

It tastes like delicious, carbonated, innocent grape juice. But it’s far from innocent. Start drinking early and the next thing you know it’s 1am, you’ve had two liters, and suddenly it’s not so easy to stand up.”

I’ll admit it: I’m a sucker for booze that’s specific to a region. If someone tells me I can’t get it anywhere else, it’s down my throat faster than they can say “Prost!” Usually this sort of thing involves shots of strong liquor, like Serbian rakija or the infamous “green fairy”...

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Quintessential, Quirky Rhode Island: What to Eat Laura Siciliano-Rosen October 24, 2013

In teeny Rhode Island, our usual city spotlight becomes a state spotlight—and what a state for local food it is. Hot wiener with coffee milk, anyone?  

Raw local oysters and clams in Rhode Island
Local seafood in Providence

We’d heard of the hot dog with the funny name—the New York system—likely from a TV show over the years. But that was pretty much the extent of our knowledge, pre-research, of typical Rhode Island eats. Then we heard from Dayna, a family friend and Cranston local whom we’d emailed for initial ideas. She replied with a laundry list of “oddies,” as she called them, and nearly introduced us to a whole new vocabulary in the process: gaggahs with the works, awful awful, doughboys, stuffies. Is Rhode Island...

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Attention Taiwan Travelers: Win a Free Hostel Stay + Cash! Laura Siciliano-Rosen October 17, 2013

Tsua bing shaved ice, from Taiwan
Tsua bing, or shaved ice, in Taiwan. Photo by user hungryel

One look at the images in our Taiwan section, and it’s no surprise the island is such a beloved food destination. The Eat Your World team dreams of one day feasting in the streets and night markets of Taipei, but before we get there, we’re going to help some travelers with their own visit: We’re giving away a free night at a popular downtown hostel to a few lucky travelers—and a cash prize to one (may we suggest spending it on food?). To enter, all you have to do is upload a photo or story about local food to EYW…and then tell all your friends: The three users whose entries receive the most Facebook LIKES win!


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New Q&As with Eat Your World: Webflakes, University of Wisconsin Laura Siciliano-Rosen October 16, 2013

We like a good Q&A, and we enjoy being on either side of one—asking the questions or providing the answers. This month, between some regional travel, lots of Rhode Island writing, weighing in on smart travel for Budget Travel, and—oh, yeah!—being the new parents of an adventurous six-month-old, we were fortunate to participate individually in two new ones.

Screenshot of Webflakes Q&A

Our friends at interviewed me, and I was happy to oblige—and happy to learn about their new site, which aggregates lifestyle content from bloggers around the world and translates it into English via a community of volunteers. Content discovery plus translation means you can learn about, say, why Japanese jeans...

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Catalan Sweets: Five Not to Miss Katie Whittle October 9, 2013

A view from Montserrat, Spain
Montserrat in Catalonia, Spain (photo: Laura Siciliano-Rosen).

It’s no secret that Spain is home to a rich culinary landscape. From sprawling vineyards to thriving fisheries and lush mountains teeming with life, the diversity of natural resources here is staggering. Perhaps nowhere is the richness of Spanish gastronomy better exemplified than in Catalonia, in northeast Spain. This region’s unique fusion of flavors takes full advantage of the local mar i muntanya (sea and mountain) while also incorporating culinary influences from nearby France, Italy, Greece, Portugal, and Africa. And although tomato, olives, aubergine, and bolets (mushrooms) may be the first foods to come to mind...

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Morelia, Mexico: What to Eat Naomi Bishop October 2, 2013

A spread of local food in Morelia, Mexico
Traditional dishes from Zirita, a culinary workshop, in Morelia.

Morelia, capital of the state of Michoacán, Mexico, is quietly beautiful, the kind of pretty where the dowdy female lead takes off her glasses, shakes out her ponytail, and wows the guy at the end of a rom-com. The food, though, is exactly the opposite: It’s the mean girl with the tiny waist who knows how to wield a fierce high heel—or, in Morelia’s case, a fierce tamale. A recent eating whirlwind through the historic center, a UNESCO World Heritage site sprinkled with pale pink stones, revealed a ferocious food culture: hot with chile negro, strong with the bold flavors of local fruits and vegetables, and woven...

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NYC Food & Travel Guide: Now on Kindle! Laura Siciliano-Rosen September 18, 2013

Our fourth destination guide on Kindle isn’t just any old guide: It’s personal. New York City is our home, for well over a decade now. NYC Food and Travel Guide on Kindle, now available on AmazonAnd as you might imagine, we are often asked where one should eat in New York. It’s a loaded question, really. There are so many options, and so many great suggestions based on what one’s looking for. For the New York City Food & Travel Guide, as on our website, we focus on the traditional, the old-school, the quintessentially New York. If you’re looking for a guide to the city’s hottest restaurants, this ain’t it.

But for a visitor to New York—heck, even for those locals who get caught up in trends—these are all the dishes, and the places selling...

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New Orleans: Too Many Cocktails, Too Little Time Laura Siciliano-Rosen September 10, 2013

Girls drinking French 75s in New Orleans

A recent jaunt through NOLA had one of our friends pronounce, at the end of a long night, "I think I've drunk every drink this town has to offer." Did she, though? (She was still standing, so it's highly unlikely!)

It's a task easier said than done, that's for sure. No less than five classic cocktails trace their origins back to the old-line Creole restaurants and divey drinking dens of New Orleans, and a slew of others have somehow migrated down to the bayous, gradually adopting the Big Easy as their home. Then there's the regional craft beers, the quirky lunchtime 25-cent martinis, and the more modern mixology-driven drinks on the scene today. Too much to handle in one sitting?...

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Recipes From Afar: Polbo á Feira, Galicia, Spain Cinta Farnós Brull September 4, 2013

A plate of polbo á feira from Galicia, Spain

It was a rainy morning, as usual, in Galicia. At the weekly mercado de abastos, bustling with shoppers from nearby villages, a huge tent with communal wood tables and an enormous pile of wooden plates waited for customers to arrive, myself included. Outside, in the entrance, a line of cauldrons bubbled while the pulpeiras dipped pieces of octopus in and out—one, two, three times—before releasing them to the boiling depths. Nearby, a woman sliced up the cooked tentacles, laying them upon the wooden plates; a man next to her finished the dish—called polbo á feira—with a sprinkle of salt and Spanish hot paprika, and a generous drizzle of olive oil. It proved an efficient...

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Beyond the Niҫoise Salad: 5 Local Eats in Nice, France Keely Lise Barrett August 15, 2013

Aerial view of the coast in Nice, France

The French Riviera is known for its beaches, yachts, and famous film festival, but its largest town, Nice, is also a dream destination for foodies. An abundance of produce thrives in the mild Mediterranean climate; picturesque farmers markets and reputed local restaurants offer a feast for the eyes as well as the taste buds. While the salade Niçoise is Nice’s most-traveled dish, the jewel in the Côte d’Azur’s glittering crown has an abundance of lesser-known local specialties just waiting to be discovered by hungry visitors.

La socca, a pancake traditional to Nice, France

La Socca
The definitive Niçois snack, la socca is best served as an aperitif with a chilled glass of Côtes de Provence rosé. No knife and fork required,...

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Dish Spotlight: Saltwater Taffy, Jersey Shore Laura Siciliano-Rosen August 1, 2013

A box of saltwater taffy from the Jersey Shore

What is it about this soft, chewy candy that’s so transporting? Maybe it’s the packaging: bright, happy colors; wax paper wrappers; pastel boxes depicting beach panoramas. Maybe it’s the sweet creamy taste, or the sticky texture that makes you feel like a kid again. But likely it’s the fact that it’s so steeped in Jersey Shore history to be entwined with the area forever. As the legend goes, an Atlantic City boardwalk peddler’s candy store was flooded by ocean water one day in the late 1880s, and when a child came in asking for taffy, the peddler joked that what he had was “saltwater taffy.”

Like taffy to teeth, the name stuck.

Saltwater taffy, so ubiquitous at the Shore as to...

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Video: The Making of Manti, in Sinop, Turkey Laura Siciliano-Rosen July 24, 2013

Mantı. We tried the beloved Turkish ravioli, filled with ground lamb or beef, three different ways in our travels around the country. In Kayseri, in Central Anatolia, whose version of the dish is most famous, the boiled dumplings are tiny and set afloat in a soupy tomato sauce, dolloped with garlicky yogurt and finished with a sprinkle of oregano, pul biber (red pepper), and chili oil.