cuisine | Hole In The Donut Cultural Travel
Hole In The Donut Cultural Travel
Fasting Yetsom Beyaynetu platter served on a huge sheet of Injera, the very best of Ethiopian food

I LOVE Ethiopian food. I was first introduced to it 12 years ago, in Tanzania. I took one bite of Injera, the spongy, sourdough flatbread that Ethiopians use to scoop up...

Butternut pumpkin slices with ginger and rosemary filled with pine nut and spinach fondue cilantro pesto and sour apple cubes at Mantra Raw Vegan Restaurant

Not so long ago, traveling as a vegetarian or vegan was a challenge. Fortunately, in recent years vegetarianism and veganism have become more mainstream, thus an increasing number of restaurants cater...

Starter of fresh melon and a cup of honeydew melon gazpacho, garnished with a dollop of mint, at Loiseau des Ducs Michelin Star restaurant

Talk about a tease! Florence Bucciacchio, my host from the Dijon Tourism Office began my familiarization of Dijon with a visit to the Les Halles Market, but she wouldn’t let me...

I enjoy a mainstay of Israeli food - a breakfast of Shakshuka, which consists of eggs poached in a slight spicy sauce of tomatoes, chili peppers, and onions

Hummus. Falafel. They’re two of my favorite foods, and Jerusalem is one of the best places in the world to sample them. For two days after arriving, I gorged on them...

This traditional South Delhi dish of Kulia Chat with sliced tomatoes baby chickpeas and sliced bananas is rarely prepared these days, but the tradition is being kept alive at Prakash Kutir Homestay

My love for Indian food is second only to my love for Thai food, so when I was invited to visit Delhi, India, sampling traditional north Indian dishes was at the...

Seared tuna medallion appetizer at Borkonyha Restaurant

On a visit to Hungary two years ago, I struggled to find vegetarian food of any quality, much less good quality, but on my most recent visit I discovered that the...