Why Rustic European Food Doesn't Need Fixing
A defense of rustic European cooking, from a former line cook who worked the wood-burning oven at a West Village restaurant. The case for cassoulet, stew, and the food that outlasts trends.
Section
World
Food cultures, traditions, and reporting from elsewhere.
What 'Apéro' Means in France
The French early-evening drinks ritual — what's served, when it happens, and how it differs from cocktail hour elsewhere in the world.
How Tapas Bars Actually Work
Small plates, billing, etiquette, and regional variations across Spain — what a real tapas bar is, how to order at one, and what 'tapeo' as a way of eating really means.
The Spanish Bocadillo
The working-class Spanish sandwich — what's in it, what's not, why it's different from American sandwiches, and the regional varieties worth seeking out.
What 'Sobremesa' Actually Means in Spain
The Spanish word for the long, slow hour after lunch — what it means, why the schedule supports it, and why this magazine took its name from it.
What 'Izakaya' Means in Tokyo
The Japanese pub-style dining institution — what's served, how to order, the etiquette that holds it together, and why the format has been hard to export.
What 'Trattoria' Actually Means in Italy
The differences between trattoria, ristorante, and osteria — what to expect at each, what's on the menu, and how the categories have blurred over time.
The Last of the Bone-In Hams
How industrial vacuum-rolled jamón ibérico displaced the bone-in tradition across most of Spain — and why a small set of producers are still curing the old way.
A Coffee Town Without Coffee
Manizales sits at the heart of Colombia's coffee belt — and exports nearly all of its best beans. The economics behind why a region known for world-class coffee mostly drinks instant.