National Geographic Traveller Food focuses on where to go, what to see and how to explore the world via unique culinary experiences. Its writers talk to producers, suppliers, farmers, chefs and restaurateurs, and this authentic storytelling is accompanied by so-good-you-can-almost-taste-it photography. Whether it’s uncovering the truth behind a gourmet trend, sharing delicious recipes or taking readers on the bumpy journey from farm to fork, the magazine champions sustainability and celebrates local cultures. Across its pages, National Geographic Traveller Food serves up the latest culinary experiences, shares insight on cultural contexts and offers practical advice, from deconstructing classic dishes and ‘breaking bread’ with families across the globe to meeting the food world’s new pioneers.
Mushrooms as meat • KING OYSTER MUSHROOMS MAKE THE IDEAL SUBSTITUTE FOR CHICKEN, SCALLOPS AND MORE
SÃO PAULO • In Brazil’s megacity you’ll find an array of exciting dishes, from rare duck hearts to a South American take on couscous
American diners • A BELOVED INSTITUTION ACROSS THE US, DINERS HAVE BEEN SERVING CLASSIC COMFORT FOOD SINCE THE EARLY 1900S. WE PICK FIVE UK OPTIONS FOR A TASTE OF AMERICANA
Apples • WITH THOUSANDS OF VARIETIES, APPLES ARE USED THE WORLD OVER, IN EVERYTHING FROM CIDER TO PIES AND MUFFINS
WIENER SCHNITZEL • Fine breadcrumbs and plenty of fat are the keys to cooking this breaded veal cutlet.
Darling Bud • THE HOME OF PILSNER AND BUDWEISER, THE CZECH REPUBLIC IS A PARADISE FOR LAGER-LOVERS.
Jerusalem artichokes • THESE TASTY TUBERS CAN BE USED IN MORE THAN JUST SOUPS. WORDS: JOHNNIE COLLINS
BEYOND BLANC • Arguably the UK’s favourite wine, sauvignon blanc is a reliably great white. But there are alternatives for those keen to branch out.
ASK THE EXPERTS • OUR PANEL ANSWERS YOUR CULINARY QUESTIONS, FROM WHERE TO MAKE CHEESE IN THE UK TO TACKLING TOKYO AS A GLUTEN-FREE DINER
What’s an interesting recipe using butternut squash?
NICK GRIMSHAW • The broadcaster and author on the joys of a chippy and his Dish podcast with chef Angela Hartnett
Bowled over • FROM A HEARTY CHOWDER TO A ZINGY BROTH, SOUPS CAN NOURISH AND COMFORT LIKE FEW OTHER FOODS.
Farmer’s beer soup by Gabriel Kreuther • The breweries of Alsace together produce more than half of France’s beer, so it may come as little surprise that the beverage features widely in local cuisine, often as a braising liquid for meat and poultry. In this recipe, beer is combined with chicken stock to create the base for a thick soup. It lends a yeastiness to the dish, as well as a slight bitterness that’s offset by the addition of sugar and balanced by the sweet leeks, smoky pork and tangy sour cream. Avoid excessive bitterness by using a pilsner rather than a very hoppy bear.
Cock-a-leekie soup by Ben Mervis • This comforting Scottish chicken and leek soup, whose origins likely lie across the Channel in France, is often bulked out with rice, oatmeal or barley and is traditionally sweetened with prunes. The latter added a necessary sweetness to what was originally a rather thin broth; today’s cock-a-leekie (or cockie leekie) is richer and thicker, and the prunes are now considered optional.
Surprisingly awesome one-hour spicy sesame, aubergine and courgette ramen by Tim Anderson • One of Japan’s national dishes, ramen enjoys something of a cult status for its deeply savoury broth, chewy noodles and seemingly endless variations. Making it from scratch requires a considerable amount of time and skill; in Japan, it’s seldom made at home. This vegan version is quick and simple to make, but the generous quantities of oil and the inclusion of tahini ensure it doesn’t fall short on...