Revolutionary Road Trip Food
Jun 15, 2012 — The pigeon paradox is that they are both reviled as urban pests and revered as a delicacy when stuffed or broiled in many nations. And the birds we eat are specially bred, not raised on garbage on the street.
Jun 14, 2012 — The Revolutionary Road trip crew turns to The Salt for advice on whether some local Libyan honey could heal one member's upset stomach. The answer is probably not, but if it tastes good, we say, drink up.
Jun 13, 2012 — A meal in a Tripoli restaurant prompts questions about how to cook camel and its history as a food. Camel meat has long been a staple in the Middle East, Pakistan, and North and East Africa, and it's catching on in some parts of the U.S.
Jun 12, 2012 — Christopher Columbus and other explorers brought red peppers from the New World back to Europe, where they spread across the globe, each culture adapting a pepper paste or sauce to their taste. Harissa is North Africa's contribution.
Jun 6, 2012 — Legmi is a traditional Tunisian drink made from date palm sap. If left to ferment, it can transform into an alcoholic beverage. But turning legmi into hooch was trickier that our correspondents imagined.
Jun 5, 2012 — The Tunisian bric is just one of many stuffed pastries eaten daily across the former Ottoman Empire. For centuries, every new civilization, empire, religion, trade route and movement of people added its own twist and claimed a version as their own.