#bridgetown-roti

#bridgetown-roti

The concept is exactly what it sounds like: a crisp, buttery bureka shell gets packed with spiced tomato sauce and a soft, jammy egg, essentially folding shakshuka into a handheld pastry.

Arepas have been found in Central and South American homes for centuries for good reason. These satisfying corn cakes are versatile and delicious.

Hunte's Garden, with more than 90 percent excellent reviews and year-round accessibility, was the clear winner. A world-renowned botanical garden located in the central hills of St. Joseph, Hunte's Garden consistently ranks as the top thing to do in the country.

Mamak stalls in Malaysia are where everything comes together - after work, after football, where the night ends or carries on. When I look at Morley's in London, I see that same energy and sense of community, which makes this feel bigger than just a collaboration.

Walking through the narrow bylanes of Mylapore neighbourhood at dusk is like watching a sepia-tinted postcard of Madras coming to life and gently reasserting itself over the Chennai of today. The 7th-century Kapaleeshwarar Temple, the fulcrum of commerce and culture, draws the devout into its timeless force field, and on nearby Pitchu Pillai Lane, a small crowd gathers around the Raghul Kuzhi Paniyaram street stall to buy kuzhi paniyarams: spongy orbs of pan-fried batter speckled with mustard seeds.

According to Josue Pierre, one of the biggest hurdles facing small businesses is gaining access to capital and opportunities for visibility. He explained that programmes like CRISP help reduce those barriers by connecting local businesses with the thousands of families who visit the museum each year.

Venezuelan cuisine is a vibrant melting pot of its cultural influences, where Indigenous roots, African heritage, and Spanish flavors come together to create rich, satisfying dishes packed with character. Venezuela's food scene shares many similarities with those from other Latin American countries, but focuses more on building layers of sweet, savory, and tangy depth rather than turning up the heat with bold spices.

Buffett's brand, operating under Margaritaville Holdings LLC, is a multibillion-dollar empire. Under the brand's umbrella is an impressive array of Buffet-related ventures: There are Margaritaville casinos, retirement homes, beach resorts, a radio station, and even a home décor line. However, the real bread and butter of the brand has always been food and drink.

Tanya Holland, especially among Bay Area foodies, needs no introduction. She's the award-winning celebrity chef behind Oakland's Brown Sugar Kitchen, B-Side BBQ and Town Fare, and the author of multiple cookbooks. She competed on Top Chef, hosted Tanya's Kitchen Table on the Oprah Winfrey Network and today serves on the James Beard Foundation's Awards Committee. For the Super Bowl this year, she'll be at a cousin's 80th birthday party.

Barbados's vibrant mix of breathtaking beaches, Colonial-style architecture, botanical gardens, and characteristic Caribbean hospitality makes it a natural beacon for those seeking sun, sand, rum punch, and a warm island breeze. Despite a slim 21-mile radius, there's a surprising number of excellent hotels here bringing historical charm, plush beds, and unrivalled sea views to restore peace to weary travelers. But for a proper pulse-slowing immersion into island time, a private villa is best.

India is a country with countless regional specialties, each with its own history, culture, and unique use of spices. I wanted our guests to experience that variety and feel as though they were traveling across India one meal at a time.

Lines often form outside the doors of those looking for their choice of French fries, sauces, and toppings - and some of these orders aren't simply topped, they are towers.

Kolamba showcases Sri Lankan home cooking as it's eaten across the island. Bold spices, deeply layered curries, fragrant rice and freshly made roti, all designed to be shared. Hoppers (also known as appa/appam) are a Sri Lankan staple: thin and lacy at the edges, soft and slightly spongy in the middle, and just as good at breakfast as they are at dinner.

There is an art to a proper meat pie, according to the Seattle chef and butcher Kevin Smith. The American pot pie frustrates him because it lets the pot do the heavy lifting. "The real way of doing it, for me, is to make a freestanding pie," Smith says. The pastry should hold itself up, a technique cooks in England have honed over centuries. "That is so much more theatrical."

Irish desserts are, in one word, resourceful. They have to be; in a nation that grappled for centuries with conflict, famine, and outright war, luxurious ingredients were not accessible to most people. Instead, the Irish turned to local ingredients like sea moss, apples, and an impressive array of dairy products to satisfy their cravings for something sweet.

The Big Brine, co-founded by Emma and Clarice, who have backgrounds in events and event catering, will bring together the worlds of food, wellness and sustainability by showcasing the craft and culture behind brining and fermenting.

One of the restaurant's owners, who was of Dominican heritage, requested that the menu showcase dishes reflecting her family's recipes, albeit with a modern twist. At the time, I was unfamiliar with Dominican cuisine, so I immersed myself in research by visiting local neighborhood establishments and seeking out the limited cookbooks available.