Food | Hole In The Donut Cultural Travel
Hole In The Donut Cultural Travel
Cellar dining room at Restaurant Barbarestan

It happens to me a lot. I arrive in a new place with no plans and little knowledge of the country. I do this purposely. I want to see every country...

Fasting Yetsom Beyaynetu platter served on a huge sheet of Injera, the very best of Ethiopian food

I LOVE Ethiopian cuisine. 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...

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 gastronomic tourism exploration of Dijon, France, with a visit to the Les Halles Market, but she...

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...

Men roll out Besan Ladoo balls made of ground chickpeas, sugar and ghee

  Besan Ladoo is a popular sweet in northern India. It made from chickpea flour, sugar and ghee. The flour is browned in the ghee. When cooled, it is mixed with...