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On the Trail of Tisana
Tisana is a drink in which water is enriched with local herbs including leaves, flowers and roots. It may be an infusion for refreshment or medicinal means.
By Iris Brooks
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The Joys of Falafel
How can a humble ball of fried beans inspire such passion? If you’ve never experienced falafel, they basically boil (in oil) down to a meatball with the legume of choice replacing the meat.
By Hank Bordowitz
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Contemporary Swedish Cusine
Known largely in this country for IKEA and, for some hideous reason, ABBA, the Swedish invasion has been a slow infusion. But in New York City alone five Swedish restaurants—ranging from traditional to progressive–have opened doors recently.
By Derek Beres
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Pearl Tea
Unlike most beverages, Pearl Tea requires patience to produce. Most shops cook their own tapioca, which can take a few hours each morning. Once the balls are prepared, they’re mixed with creamer, flavor, sweetener and liquid, leaving an endless array of options to be explored.
By Derek Beres
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Garifuna: Vibrant, Soulful, African
The food is as zesty as the music. With large numbers engaged in fishing, Garinagu cuisine is trademarked by fresh fish and seafood, enhanced by the nutty sweet flavor of coconut. Tapado, a favorite in Livingston, is a rich fish-and-seafood stew with green and ripe plantains, yams, tomato and herbs, simmered in coconut milk.
By Carol Amoruso
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Belgium: Home of the Best Fries and Chocolates (Need We Say More?)
You’ll probably find the ingredients of Belgian cuisine in its surrounding countries, but the way Belgians use them is completely original.
By Cecile Hambye
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 | | Couscous, the Moroccan national dish |
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The Traditional Tastes of Morocco
Moroccan food is more than couscous and tagine. It’s a diverse cuisine, from the fish dishes of the coast to the Turkish-influenced desserts of Tetuán and the tagella bread of the nomadic Touareg people.
By Anastasia Tsioulcas
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The Many Tastes of Malaysia
There are five basic styles of food in Malaysia, all of them influenced to some extent by the others.
By Bonni Miller
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