The tradition of Italian aperitivo is, by its very nature, a civilized affair. Drinks are light, lively, and low in alcohol. Snacks are simple, artful, and typically nibbly bites intended to be eaten with one’s hands. The equivalent of the U.S. happy hour, the aperitivo, or “opening,” is meant to provide stimulation, both socially and to one’s appetite, for the evening ahead.
Sus-something de what now…? I wasn’t entirely sure what I was ordering, given that it was my first day in Lima and still determined to fake my way through speaking Spanish. Reader: I do not speak Spanish. But when the affable server with the dessert tray—the most affable kind of server there is—pointed at a jar of what would seem to be butterscotch pudding and declared it “típico de Lima,” that was good enough for me. I’d just completed back-to-back overnight flights to arrive at this particular cevicheria, and it was nothing short of a balm for the travel-weary to indulge in a childhood comfort while still earning points for authentic food tourism.
Who doesn’t love frozen treats, especially when it’s hot outside (and maybe hot inside too)? These seven ice pop recipes are like a mini summer vacation, frozen on a stick. They’re inspired by cool treats from the Philippines, Vietnam, Mexico, China, Taiwan, Korea, and India, yet require no more effort to make than frozen juice pops. No need to pack your bags, either. Just head to the kitchen. (And if you’re missing Spain, try sangria popsicles and slushies too.)
It’s summertime and there’s one food that you just can’t avoid. Whether you’re strolling down the seaside boardwalk, visiting the state fair, or chilling at a music festival, chances are the smell of fried dough is wafting through the air. If you can make it through the warm weather months without chowing down on funnel cake, well, you either have far more restraint than this writer will ever have, or you’re totally lying.
Indian food, as a general category, is incredibly diverse (it’s a big country, after all), but always flavorful. And Indian meals often include a wealth of condiments, sauces, pickles, and dips. Consider this a primer on some of the best Indian sauce, chutney, dip, and condiment recipes.
There’s a lot to love about Peruvian food. It’s one of the clear breakout stars of global cuisine the past few decades, producing some of the most talented chefs and celebrated restaurants in the world. Though Peruvian chefs—in and out of Peru—have impressed with high technique and dazzling haute style, a simple Peruvian rotisserie chicken is still one of my great food loves. One of the reasons I keep coming back for those slow-roasted birds marinated or rubbed in warm spices like cumin and paprika is that addictively perfect, creamy, and spiced green sauce that accompanies most Peruvian chicken. The almighty aji verde.