Shrimp Fajitas at Jimbo's in Simpson Bay, St. Maarten
Great plate of sizzing shrimp fajitas at Jimbo's Restaurant in Simpson Bay, St. Maarten.
Seafood Lunch at La Maruzella - Lido Conchiglie, Puglia, Italy
Heaps of seafood for lunch at La Maruzella right on the coast at Lido Conchiglie outside of Gallipoli, Puglia, Italy.
Market Day in Cisternino - Puglia, Italy
Enjoying the local weekly market in Cisternino in the Itrian Valley of Puglia, Italy.
Homemade Orecchiette on the Streets of Bari - Puglia, Italy
Stumbling upon Gracias and her trays of homemade orecchiette on the streets of Bari's old town in Puglia, Italy.
Delicious Meal Fresh from Farm in Theth, Albania
Delicious meal of fresh food - roasted vegetables, cheese, yogurt, etc. - straight from the farm at our homestay in Theth, Albania. Peaks of the Balkans trek.
Feast at our Homestay in Babino Polje, Montenegro
A veritable feast of cevapi, moussaka, cornbread and salad at our homestay in Babino Polje in Montenegro.
Breakfast Soup - Villa de Leyva Market, Colombia
Colombians do like their soup for breakfast, and this was a most excellent one from the Villa de Leyva Saturday market.
Delicious Lunch at La Mulata - Cartagena, Colombia
A delicious lunch of fish in a seafood sauce served with coconut rice at La Mulata, Cartagena. Probably the best meal there at the smallest price.
San Gil Market Scene - Bogota
Piles of fresh fruit at San Gil's central market, Colombia.
Arepas de Choclo con Quesito - Medellin, Colombia
A rather decadent sweet corn arepa covered with a slab of farmer's cheese. Eaten as part of the Medellin street food tour. Colombia
How Cheese Gets Made, Chalet Bio - Chateau d'Oex, Switzerland
Early in the cheesemaking process - lightly boiling the milk mixed with substance that makes it slightly curdle. Chalet Bio cheese and at a restaurant of the same name. Part of the Cheese Train from Montreux, Switzerland.
Le Chalet Bio Cheese in its Making - Chateau d'Oex, Switzerland
First stages of the Le Chalet Bio cheese process, fitting the curdled milk into a mold. It will be pressed for 24 hours and then covered in brine and then dried for 6-12 months. We tried the final product - delicious! Chateau d'Oex, Switzerland.
Beautiful Plate of Pierogies in Szczecin, Poland
A delicious plate of pierogies in Szczecin, Poland.
5 Cevapi in Bread at Zeljo Cevabdzinica - Sarajevo, Bosnia
A full plate of cevapi with kajmak and onions at “Zeljo” Cevabdzinica in Sarajevo, Bosnia. SOO good.
Plate Filled with Haitian Food - Milot, Haiti
A plate filled with delicious Haitian food includes - fried pork (griyo), fish in a Creole sauce, Chicken with cashews, rice with black mushrooms and fried plantains. Milot, Haiti.
Fried Dried Beef and Plantains - Cap-Haïtien, Haiti
A typical Haitian dish of fried dried beef with fried plantains (taso vyann bèf ak bannann peze) in Cap-Haïtien, Haiti.
Haitian Chicken with Cashew Nuts - Cap-Haïtien, Haiti
A specialty of Northern Haitis is Poulet aux noix (Chicken with cashew nuts). Delicious. Cap-Haïtien, Haiti.
Diri djon djon (Rice with Black Mushrooms) - Cap-Haïtien, Haiti
A typical Haitian dish of diri djon djon (rice with black mushrooms) in Cap-Haïtien, Haiti.
Casava Break with Peanut Butter - Port-au-Prince, Haiti
A typical Haitian snack on the streets of Port-au-Prince is casava bread with spicy peanut butter (Kasav ak manba).