Monday, January 21, 2019

Lisbon’s first Syrian restaurant a welcome sign for new refugees

The queue outside Lisbon's first Syrian restaurant on its opening day showed an appetite not just for Syrian food but for integration in one...

Turning weed into drinks in Lebanon

Sitting among the vines of Sauvignon Blanc and Tempranillo growing on his spectacular farm in Lebanon's Bekaa Valley, Michel Emad remembers the not-so-distant time...

A Rabat restaurant challenges exclusion of mentally disabled

They must be inside society to learn with everyone else In a country where nearly half of people with mental disabilities are unemployed, one restaurant...

Balkan pepper relish stirs appetites and pride

It's a source of Balkan rivalry but one ubiquitous smell: the wood-fire roasting of peppers wafting through towns and villages each autumn as families...

Bugs by design at Bangkok fine dining bistro

Studies show they're high in protein, good fats and minerals Ants and beetles in the kitchen? Normally that'd close down a restaurant immediately, but for...

Yuck or yum? Swiss offer insect burgers of mealworm larvae

GENEVA: Swallow deeply, pinch the nose and repeat the mantra: "Tastes like beef, tastes likes beef." Then bite into the burger of rice, chopped...

Bugs on the menu at Swiss supermarket

Switzerland's first insect-based food aimed at humans will go on sale next week following a revision of the country's food safety laws, a supermarket...

Dangerously cheesy? Cheetos pop-up restaurant opens in NYC

Gourmet fun or just plain cheesy? A three-day pop-up restaurant devoted to Cheetos, yes Cheetos, opened in Manhattan on Tuesday, with every table already...

A hope for endangered eels, Japanese summer delicacy

FUJISAWA: The Japanese summer delicacy of roasted eel, braised with a tangy sauce and sprinkled with prickly mountain pepper, is in question as the...

Uprooted entrepreneurs form ‘Little Damascus’

IDLIB: On a bustling street in northwest Syria, young restaurateur Abdulrahim Abulezz serves up juicy chicken wraps crafted according to a traditional recipe from...

As eels grow in value, US clamps down on poaching

BREWER, Maine: Changes in the worldwide sushi industry have turned live baby American eels into a commodity that can fetch more than $2,000 a...

Bizarre Foods host on new show, travel tips, addiction hope

Andrew Zimmern, host of Travel Channel's "Bizarre Foods," thinks he's misunderstood. He says he's known as "fat guy runs around world, eats bugs," but...

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21st Jan

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