Kiwi and Avocado Dip, Tane's Gift from Aotearoa
Asian & Pacific, 10 minutes
Pull up a chair.
A food blog that wandered off the recipe card and into bazaars, vineyards, cellar bars and other people's kitchens.
Today's specials
From the spice bazaar Sugar 1801 to 1813, Silesia and France Open the jar From the coffee farm Oaxaca, Mexico 900 to 1,700 m, harvest December to March Follow the bean A table in Milan Cracco in Galleria Duomo (Galleria Vittorio Emanuele II) Read the Milan review
From the spice bazaar Coriander Seed c. 1200 BCE, Pylos, Greece Open the jar From the scotch shelf Cuncolim, Goa India Pour a scotch Behind a door in London Barts See every door in London
From the spice bazaar Lemongrass undated, South Asia and maritime Southeast Asia Open the jar From the cellar Draining Europe's wine lake Late 1970s to 1990s Walk through the vineyard A table in Stockholm Tennstopet Vasastan Read the Stockholm review
From the spice bazaar Bay Leaf 14 to 37 CE, Rome Open the jar From the coffee farm Western Highlands, Papua New Guinea 1,300 to 1,800 m, harvest May to September Follow the bean Behind a door in Hong Kong Foxglove See every door in Hong Kong
From the spice bazaar Kokum 1806, France Open the jar From the rum shelf Barbados Barbados Pour a rum A table in Stockholm Sosta Espresso Bar Vasastan Read the Stockholm review
From the spice bazaar Dried Garlic World War II, Gilroy, California Open the jar From the cellar Rome plants the provinces 1st century CE Walk through the vineyard Behind a door in New York Little Branch See every door in New York
From the spice bazaar Anardana 10th century, Baghdad Open the jar From the coffee farm Sidama, Ethiopia 1,500 to 2,200 m, harvest October to January Follow the bean A table in London Café Cecilia Hackney Read the London review
From the spice bazaar Garam Masala 16th and 17th centuries, Mughal courts, northern India Open the jar From the port shelf Peso da Régua Portugal Pour a port Behind a door in Melbourne Fall from Grace See every door in Melbourne
From the spice bazaar Tonka Bean 1820, Munich, Germany Open the jar From the cellar Dom Pérignon, minus the myth 1668 Walk through the vineyard A table in Calgary Fortuna's Row Riverfront (between Chinatown and East Village) Read the Calgary review
From the spice bazaar Bzar 18th century, Arabian Gulf Open the jar From the coffee farm Yirgacheffe, Ethiopia 1,700 to 2,200 m, harvest October to January Follow the bean Behind a door in Dubai Honeycomb Hi-Fi See every door in Dubai
From the spice bazaar Marathi Moggu 1889, India Open the jar From the gin shelf Manila Philippines Pour a gin A table in Montreal Au Pied de Cochon Plateau Mont-Royal Read the Montreal review
From the spice bazaar Vanilla c. 1600 BCE, Megiddo, Canaan (modern Israel) Open the jar From the cellar Resin in the jar, Iran c. 5400 to 5000 BCE Walk through the vineyard Behind a door in Bangkok Find The Locker Room See every door in Bangkok
From the spice bazaar Dill Seed today, Egypt and Eastern Europe Open the jar From the coffee farm Kona, United States 150 to 975 m, harvest August to January Follow the bean A table in Calgary Red's Diner Ramsay (also Fourth Street, Kensington, 58th Avenue, Seton) Read the Calgary review
From the spice bazaar Curry Powder 1747, London, England Open the jar From the port shelf Pinhão Portugal Pour a port Behind a door in São Paulo Exit Bar See every door in São Paulo
From the spice bazaar Tarragon 1753, Sweden Open the jar From the cellar Appellation law is born 30 July 1935 Walk through the vineyard A table in Kuwait Solange Salhiya Read the Kuwait review
From the spice bazaar Aniseed 1st century CE, Rome Open the jar From the coffee farm Chikmagalur, India 1,000 to 1,500 m, harvest November to February Follow the bean Behind a door in Buenos Aires La Calle See every door in Buenos Aires
From the spice bazaar Wattleseed at least 4,000 years, by some accounts, Central Australia Open the jar From the scotch shelf Alwar, Rajasthan India Pour a scotch A table in Kuala Lumpur Bijan Bar & Restaurant Bukit Ceylon Read the Kuala Lumpur review
From the spice bazaar Barberry 1918, United States Open the jar From the cellar The widow cleans up Champagne 1816 Walk through the vineyard Behind a door in Tokyo igu&peace See every door in Tokyo
From the spice bazaar Jerk Seasoning around the 1960s, Jamaica Open the jar From the coffee farm Kirinyaga, Kenya 1,300 to 1,900 m, harvest October to December Follow the bean A table in Copenhagen Amager Bryghus Kastrup and Nørreport Read the Copenhagen review
From the spice bazaar Mastic today, Chios, Greece Open the jar From the scotch shelf Bengaluru, Karnataka India Pour a scotch Behind a door in Bangkok Rabbit Hole See every door in Bangkok
From the spice bazaar Juniper ancient Egypt, Egypt Open the jar From the cellar Montpellier starts collecting vines 1876 Walk through the vineyard A table in Montreal Joe Beef Little Burgundy Read the Montreal review
From the spice bazaar Poppy Seed c. 8th century BCE, Greece Open the jar From the coffee farm Sulawesi Toraja, Indonesia 1,200 to 1,800 m, harvest April to September Follow the bean Behind a door in Calgary Ajito See every door in Calgary
From the spice bazaar Dried Lime 1971, Batinah coast, Oman Open the jar From the rum shelf Puerto Rico Puerto Rico (United States) Pour a rum A table in Toronto Alo Queen and Spadina Read the Toronto review
From the spice bazaar Demerara early 20th century, Liverpool and British Guiana Open the jar From the cellar England gets warm enough for bubbles 2004 to 2021 Walk through the vineyard Behind a door in Milan 1930 See every door in Milan
From the spice bazaar Epazote today, Mexico Open the jar From the coffee farm Guji, Ethiopia 1,800 to 2,200 m, harvest October to January Follow the bean A table in Winnipeg Cibo Waterfront Café Exchange District Read the Winnipeg review
From the spice bazaar Kalpasi c. 1500 BCE, as told, India Open the jar From the gin shelf Hasselt Belgium Pour a gin Behind a door in Bangkok Door No.6 See every door in Bangkok
From the spice bazaar Licorice Root today, Turkey, Greece, Iran and Iraq Open the jar From the cellar France thanks a Texas grape breeder 1888 Walk through the vineyard A table in Kuala Lumpur Bar Trigona KLCC Read the Kuala Lumpur review
From the spice bazaar Wasabi Asuka period, by 710 CE, Asuka, Nara, Japan Open the jar From the coffee farm Harrar, Ethiopia 1,400 to 2,000 m, harvest October to February Follow the bean Behind a door in London Cahoots See every door in London
Off the recipe shelf today
All 111 recipes
Dill and Mustard, Ingrid's Dressing for a Northern Summer
Nordic, 5 mins
Hawaiian Luau Spice Mix and the Salt of the Pacific
Asian & Pacific, 10 mins
Biltong Dip, South Africa's Dried Meat Made Soft
African, 10 minutes (+chilling)
Garlic and Almond Dip from the Mortar
Middle Eastern, 15 mins
Sambal Kacang, Sari's Peanut Sauce from the Island
Asian & Pacific, 20 minutes
Tsatsal, a Garlic Yogurt from the Mongol Steppe
Asian & Pacific, 5 minutes
Skagen Sauce, Where Two Danish Seas Meet
Nordic, 5 minutes
Mbattan, a Libyan Pumpkin Dip
African, 30 minutes
Indian Spiced Yogurt Dressing and the Spice Sages
Indian, 1 hour 5 mins
Sambal Ikan Bilis, a Fisherman's Dip from Malaysia
Asian & Pacific, 20 minutes
Dutch Herring Dip, the Sea Brought Ashore
Dutch, 10 minutes (+chilling)
Serek Wiejski, Janek's Polish Cottage Cheese Dip
Polish, 5 minutes (+chilling)
Baklazhannaya Ikra, the Eggplant Caviar of Moscow
Russian, 30 minutes
Romesco and Alfonso, the Almond Who Wanted Adventure
Spanish, 30 minutes
Erik's Norwegian Smoked Salmon Dip
Nordic, 10 minutes (+chilling)
Danish Remoulade, Yellow with Curry, Sharp with Pickle
Nordic, 10 minutes
Amina's Coconut Chutney from Dar es Salaam
African, 10 minutes
Česneková Pomazánka, Karel's Garlic Spread
Czech, 10 minutes plus chilling time
Icelandic Béarnaise, with Arctic Thyme and Crowberries
Nordic, 20 minutes
Miso Ginger Dressing and the Patience of Japan
Asian & Pacific, 5 mins
Dillkött Sauce and the Chef Who Kept a Ledger
Nordic, 15 minutes
Mechouia, a Tunisian Salad from the Embers
African, 30 mins
Aminata's Mango Chutney, Sweet and Hot from Senegal
African, 10 minutes (+1 hour resting)
Iraqi Baba Ganoush with Pomegranate
Middle Eastern, 45 mins
Za'atar Dip and the Bread Torn to Meet It
Middle Eastern
Mutton Keema, from a Delhi Alley to New York
Indian, 1hr
Hogao, a Colombian Sauce at the Edge of Carnival
Latin American, 20 minutes
Eero's Finnish Mustard Herring Dip
Nordic, 10 minutes
Mustikkakastike, Eeva's Finnish Blueberry Sauce
Nordic, 15 minutes
Pea and Mint Dip from a British Manor Garden
British, 10 minutes (+chilling)
Nigerian Avocado Pepper Sauce, Green and Burning
African, 10 minutes
Sazón, the Red Blend from Rosa's Mortar
Caribbean, 10 mins
Salsa de Piña, a Honduran Surfer's Pineapple Salsa
Latin American, 10 minutes (+30 minutes resting)
Tahini Sauce and the Patience of Sesame
Middle Eastern, 5 mins
Ndolé, Cameroon's Bitter Leaf in a Bowl
African, 20 minutes
Gochujang Dressing, Made by Moonlight
Korean, 5 mins
Teuk Ampil, a Tamarind Dip from Old Angkor
Asian & Pacific, 10 minutes
Hummus Bil Lahme, with the Meat in the Middle
Middle Eastern, 30 mins
Mai's Peanut Dressing, a Fable from Old Siam
Asian & Pacific, 5 mins
Belgian Beer Cheese Dip and Two Old Rivals
Belgian, 15 minutes
Mắm Nêm, the Anchovy Dip Thanh Found in the Delta
Asian & Pacific, 10 minutes
Romanian Mici Spice Blend and the Herbalist Who Left
Eastern European, 10 mins
Paella Seasoning and the Plains of Valencia
Spanish, 10 mins
Coconut Vinegar Sawsawan from Isko's Grove
Asian & Pacific, 10 minutes
Leverpostej, the Danish Liver Pâté That Became a Dip
Nordic, 10 minutes
Za'atar and Lemon, the Dressing Laila Stirred
Middle Eastern, 35 mins
Chipotle Lime Dressing, Smoke and Sour from Mexico
Mexican, 5 mins
Nam Prik Ma-Muang, Mali's Mango and Chili Dip
Asian & Pacific, 10 minutes
West African Peanut Dip from Amadou's Harbor Kitchen
African, 10 minutes
Chermoula, Ground by Hand in a Casablanca Market
African
Harðfiskur Dip and the Village That Laughed
Nordic, 10 minutes
Panchkuti Dal Masala and Meera's Five Seeds
Indian, 40 mins
Labneh, Hung from an Olive Branch
Middle Eastern, 10 minutes, plus overnight straining
Chakalaka, Thandi's Pot at the Township Braai
African, 20 minutes
Aji Amarillo, the Golden Pepper of Two Lovers
Latin American, 10 mins
Ratatouille Dip and the Rat Who Fed the Woods
French, 30 minutes
Tamr Hindi, Where Tamarind Meets the Date
Middle Eastern, 10 mins
Turkish Baharat and the Merchant of Anatolia
Middle Eastern
Basil Pesto Vinaigrette from a Tuscan Garden
Italian, 5 mins
Mahlab, a Cherry Stone Spice from Constantinople
Middle Eastern, 10 mins
Ginger Chili Dip, a Papua New Guinean Trade
Asian & Pacific, 10 minutes
Amba, the Mango Pickle Baghdad Kept
Middle Eastern, 10 mins
Preserved Lemon and Olives, a Moroccan Lesson in Balance
African, 10 mins
Gustav's Pickled Herring Dip for Midsummer
Nordic, 10 minutes
Makdous, the Eggplant and Tomato Truce
Middle Eastern, 30 mins
Sabzi Khordan, a Plate of Persian Herbs
Persian, 10 mins
Moutabbal, Jordan's Eggplant Gone Soft in the Fire
Middle Eastern, 45 mins
Mint and Walnut Dip, Cool Leaf and Dark Nut
Middle Eastern, 15 mins
Chimichurri at Maria's Table in Mendoza
Latin American
Macadamia Nut Dressing, Australia in a Spoon
Australian, 10 mins
Galayet Bandora, Tomatoes in a Hot Pan
Middle Eastern, 20 mins
Bush Spice Blend and the Red Earth of Australia
Australian, 10 mins
Laphet Thoke, Tea Leaves in a Yangon Market
Asian & Pacific, 15 minutes
Churrasco Spice, the Cowboy's Blend from the Cerrado
Latin American, 15 mins
Icelandic Cucumber and Dill Dip, Made in the Midnight Sun
Nordic, 10 minutes + chilling time
Pebre, the Chilean Salsa Beside Every Empanada
Latin American, 10 minutes (+30 minutes resting)
Sambal Oelek, the Red Paste Sari Ground by Hand
Asian & Pacific, 30mins
Moussaka at Costas's Taverna in Athens
Greek, 1hr
Brunost Dip, the Norwegian Cheese That Melted by Accident
Nordic, 10 minutes
Liptauer, the Spread Miklós Made from an Empty Shelf
Hungarian, 10 minutes (+chilling)
Rømmegrøt Dip, Olav's Porridge for the Feast
Nordic, 15 minutes
Jeow Mak Keua, the Eggplant Dip Kham Bet On
Asian & Pacific, 30 minutes
Persian Raan and the Roses of Shiraz
Indian, 2.5 hr
Eggplant and Yogurt Dip, Smoke Meets Cream
Middle Eastern, 30 mins
Élodie's Raspberry Walnut Vinaigrette
French, 5 mins
Kokoda, from Fiji's Hidden Lagoon
Asian & Pacific, 4 hours 15 minutes
Pão de Queijo Dip, Joaquim's Pot at Midday
Latin American, 30 minutes
Guasacaca, the Green Sauce That Ended a Feud
Latin American, 10 minutes
Jordanian Hummus and the Slow Chickpea
Middle Eastern, 10 mins
Stories
All stories-
Sumac, the Sour Red Spice on the Shelf
Spotlight
-
Arak, the Anise Spirit That Turns to Cloud
Beverage Trivia
-
Tagine, the Moroccan Pot That Keeps Its Steam
Regional Flavor
-
Campari or Aperol, Two Bitters at Sundown
Beverage Trivia
-
The Many Faces of Haleem
Regional Flavor
-
What Soldiers Eat, from Hardtack to Energy Bars
Historical Titbit
-
Why Champagne Must Come from Champagne
Historical Titbit
-
Beaujolais Nouveau and the Race to the Third Thursday
Beverage Trivia
-
Oaxaca, the Land of Seven Moles
Regional Flavor
-
How Migration Seasons the Local Kitchen
Spotlight
-
Umami, the Taste a Chemist Named
Spotlight
-
What Was Really on the Table in 1621
Historical Titbit
-
Ten Street Foods Worth Crossing a City For
Regional Flavor
-
Asado, Empanadas and the Argentine Table
Regional Flavor
-
Finding the Right Kitchen Knife
Lifestyle
-
Butter, as Old as the Table Itself
Historical Titbit
-
How Food Remembers When We Forget
Lifestyle
-
-
Turkish and Greek Coffee, One Small Cup with Two Names
Beverage Trivia
-
The Macaroon, a Small Cookie with a Long Road
Historical Titbit
-
Rum, from Molasses to Revolution
Beverage Trivia
-
Sumac, the Sour Red Spice on the Shelf
Spotlight
-
Arak, the Anise Spirit That Turns to Cloud
Beverage Trivia
-
Tagine, the Moroccan Pot That Keeps Its Steam
Regional Flavor
-
Campari or Aperol, Two Bitters at Sundown
Beverage Trivia
-
The Many Faces of Haleem
Regional Flavor
-
What Soldiers Eat, from Hardtack to Energy Bars
Historical Titbit
-
Why Champagne Must Come from Champagne
Historical Titbit
-
Beaujolais Nouveau and the Race to the Third Thursday
Beverage Trivia
-
Oaxaca, the Land of Seven Moles
Regional Flavor
-
How Migration Seasons the Local Kitchen
Spotlight
-
Umami, the Taste a Chemist Named
Spotlight
-
What Was Really on the Table in 1621
Historical Titbit
-
Ten Street Foods Worth Crossing a City For
Regional Flavor
-
Asado, Empanadas and the Argentine Table
Regional Flavor
-
Finding the Right Kitchen Knife
Lifestyle
-
Butter, as Old as the Table Itself
Historical Titbit
-
How Food Remembers When We Forget
Lifestyle
-
-
Turkish and Greek Coffee, One Small Cup with Two Names
Beverage Trivia
-
The Macaroon, a Small Cookie with a Long Road
Historical Titbit
-
Rum, from Molasses to Revolution
Beverage Trivia
-
Sumac, the Sour Red Spice on the Shelf
Spotlight
-
Arak, the Anise Spirit That Turns to Cloud
Beverage Trivia
-
Tagine, the Moroccan Pot That Keeps Its Steam
Regional Flavor
-
Campari or Aperol, Two Bitters at Sundown
Beverage Trivia
-
The Many Faces of Haleem
Regional Flavor
-
What Soldiers Eat, from Hardtack to Energy Bars
Historical Titbit
-
Why Champagne Must Come from Champagne
Historical Titbit
-
Beaujolais Nouveau and the Race to the Third Thursday
Beverage Trivia
-
Oaxaca, the Land of Seven Moles
Regional Flavor
-
How Migration Seasons the Local Kitchen
Spotlight
-
Umami, the Taste a Chemist Named
Spotlight
-
What Was Really on the Table in 1621
Historical Titbit
-
Ten Street Foods Worth Crossing a City For
Regional Flavor
-
Asado, Empanadas and the Argentine Table
Regional Flavor
-
Finding the Right Kitchen Knife
Lifestyle
-
Butter, as Old as the Table Itself
Historical Titbit
-
How Food Remembers When We Forget
Lifestyle
-
-
Turkish and Greek Coffee, One Small Cup with Two Names
Beverage Trivia
-
The Macaroon, a Small Cookie with a Long Road
Historical Titbit
-
Rum, from Molasses to Revolution
Beverage Trivia
-
Sumac, the Sour Red Spice on the Shelf
Spotlight
-
Arak, the Anise Spirit That Turns to Cloud
Beverage Trivia
-
Tagine, the Moroccan Pot That Keeps Its Steam
Regional Flavor
-
Campari or Aperol, Two Bitters at Sundown
Beverage Trivia
-
The Many Faces of Haleem
Regional Flavor
-
What Soldiers Eat, from Hardtack to Energy Bars
Historical Titbit
-
Why Champagne Must Come from Champagne
Historical Titbit
-
Beaujolais Nouveau and the Race to the Third Thursday
Beverage Trivia
-
Oaxaca, the Land of Seven Moles
Regional Flavor
-
How Migration Seasons the Local Kitchen
Spotlight
-
Umami, the Taste a Chemist Named
Spotlight
-
What Was Really on the Table in 1621
Historical Titbit
-
Ten Street Foods Worth Crossing a City For
Regional Flavor
-
Asado, Empanadas and the Argentine Table
Regional Flavor
-
Finding the Right Kitchen Knife
Lifestyle
-
Butter, as Old as the Table Itself
Historical Titbit
-
How Food Remembers When We Forget
Lifestyle
-
-
Turkish and Greek Coffee, One Small Cup with Two Names
Beverage Trivia
-
The Macaroon, a Small Cookie with a Long Road
Historical Titbit
-
Rum, from Molasses to Revolution
Beverage Trivia
-
Sumac, the Sour Red Spice on the Shelf
Spotlight
-
Arak, the Anise Spirit That Turns to Cloud
Beverage Trivia
-
Tagine, the Moroccan Pot That Keeps Its Steam
Regional Flavor
-
Campari or Aperol, Two Bitters at Sundown
Beverage Trivia
-
The Many Faces of Haleem
Regional Flavor
-
What Soldiers Eat, from Hardtack to Energy Bars
Historical Titbit
-
Why Champagne Must Come from Champagne
Historical Titbit
-
Beaujolais Nouveau and the Race to the Third Thursday
Beverage Trivia
-
Oaxaca, the Land of Seven Moles
Regional Flavor
-
How Migration Seasons the Local Kitchen
Spotlight
-
Umami, the Taste a Chemist Named
Spotlight
-
What Was Really on the Table in 1621
Historical Titbit
-
Ten Street Foods Worth Crossing a City For
Regional Flavor
-
Asado, Empanadas and the Argentine Table
Regional Flavor
-
Finding the Right Kitchen Knife
Lifestyle
-
Butter, as Old as the Table Itself
Historical Titbit
-
How Food Remembers When We Forget
Lifestyle
-
-
Turkish and Greek Coffee, One Small Cup with Two Names
Beverage Trivia
-
The Macaroon, a Small Cookie with a Long Road
Historical Titbit
-
Rum, from Molasses to Revolution
Beverage Trivia
-
Sumac, the Sour Red Spice on the Shelf
Spotlight
-
Arak, the Anise Spirit That Turns to Cloud
Beverage Trivia
-
Tagine, the Moroccan Pot That Keeps Its Steam
Regional Flavor
-
Campari or Aperol, Two Bitters at Sundown
Beverage Trivia
-
The Many Faces of Haleem
Regional Flavor
-
What Soldiers Eat, from Hardtack to Energy Bars
Historical Titbit
-
Why Champagne Must Come from Champagne
Historical Titbit
-
Beaujolais Nouveau and the Race to the Third Thursday
Beverage Trivia
-
Oaxaca, the Land of Seven Moles
Regional Flavor
-
How Migration Seasons the Local Kitchen
Spotlight
-
Umami, the Taste a Chemist Named
Spotlight
-
What Was Really on the Table in 1621
Historical Titbit
-
Ten Street Foods Worth Crossing a City For
Regional Flavor
-
Asado, Empanadas and the Argentine Table
Regional Flavor
-
Finding the Right Kitchen Knife
Lifestyle
Food photographs are from Fig & Ginger. Today's specials: Sugar by Mangosapiens (CC BY-SA 4.0); the coffee by Josep M. Gracia (CC BY-SA 4.0); Cracco in Galleria photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Coriander Seed by Sanjay Acharya (CC BY-SA 4.0); Scotch by JavierOlivares (CC BY-SA 4.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Lemongrass by Stephanie cheks (CC BY-SA 4.0); the vines by Ethan Prater (CC BY 2.0); Tennstopet photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Bay Leaf by Fumikas Sagisavas (CC0); the coffee by Ekrem Canli (CC BY-SA 4.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Kokum by Subray Hegde (CC BY 1.0); Rum by Filo gèn' (CC BY-SA 4.0); Sosta Espresso Bar photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Dried Garlic by Ivar Leidus (CC BY-SA 4.0); the vines by Ethan Prater (CC BY 2.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Anardana by Ivar Leidus (CC BY-SA 4.0); the coffee by U. S. Fish and Wildlife Service, Northeast Region (Public domain); Café Cecilia photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Garam Masala by Miansari66 (Public domain); Port by Rosino (CC BY-SA 2.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Tonka Bean by Sabinemue (CC BY-SA 3.0); the vines by Ethan Prater (CC BY 2.0); Fortuna's Row photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Bzar by Fig & Ginger; the coffee by Erinamukuta (CC BY-SA 4.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Marathi Moggu by J.M.Garg (CC BY-SA 3.0); Gin by Dcrjsr (CC BY 3.0); Au Pied de Cochon photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Vanilla by B.navez (CC BY-SA 3.0); the vines by Ethan Prater (CC BY 2.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Dill Seed by Miansari66 (Public domain); the coffee by Josep M. Gracia (CC BY-SA 4.0); Red's Diner photo courtesy of Mack Male.
Food photographs are from Fig & Ginger. Today's specials: Curry Powder by Edithobayaa1 (CC BY-SA 4.0); Port by Rosino (CC BY-SA 2.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Tarragon by Joanna Boisse (CC BY-SA 4.0); the vines by Ethan Prater (CC BY 2.0); Solange photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Aniseed by OttawaAC (CC BY-SA 3.0); the coffee by Ekrem Canli (CC BY-SA 4.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Wattleseed by division, CSIRO (CC BY 3.0); Scotch by JavierOlivares (CC BY-SA 4.0); Bijan Bar & Restaurant photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Barberry by Julia Maudlin from Lake Oswego, Oregon, USA (CC BY 2.0); the vines by Ethan Prater (CC BY 2.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Jerk Seasoning by troy mckaskle (CC BY-SA 2.0); the coffee by U. S. Fish and Wildlife Service, Northeast Region (Public domain); Amager Bryghus photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Mastic by Unknown (CC BY-SA 3.0); Scotch by JavierOlivares (CC BY-SA 4.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Juniper by 444sunshine444 (CC BY 4.0); the vines by Ethan Prater (CC BY 2.0); Joe Beef photo courtesy of GluteGod84.
Food photographs are from Fig & Ginger. Today's specials: Poppy Seed by Odedr (Public domain); the coffee by Erinamukuta (CC BY-SA 4.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Dried Lime by Theinfo (CC BY 3.0); Rum by Filo gèn' (CC BY-SA 4.0); Alo photo courtesy of Bobak Ha'Eri.
Food photographs are from Fig & Ginger. Today's specials: Demerara by Glane23 (CC BY-SA 3.0); the vines by Ethan Prater (CC BY 2.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Epazote by H. Zell (CC BY-SA 3.0); the coffee by Josep M. Gracia (CC BY-SA 4.0); Cibo Waterfront Café photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Kalpasi by Michel Langeveld (CC BY-SA 4.0); Gin by Dcrjsr (CC BY 3.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Licorice Root by Salil Kumar Mukherjee (CC BY-SA 4.0); the vines by Ethan Prater (CC BY 2.0); Bar Trigona photo courtesy of Fig & Ginger.
Food photographs are from Fig & Ginger. Today's specials: Wasabi by Sabigirl at English Wikipedia (Public domain); the coffee by Ekrem Canli (CC BY-SA 4.0); the bar by Sherlock: Escape Rooms (CC0).
Food photographs are from Fig & Ginger. Today's specials: Mahlab by Leslie Seaton from Seattle, WA, USA (CC BY 2.0); Scotch by JavierOlivares (CC BY-SA 4.0); Café Medina photo courtesy of Paul Joseph.
Food photographs are from Fig & Ginger. Today's specials: Makrut Lime Leaf by Mokkie (CC BY-SA 3.0); the vines by Ethan Prater (CC BY 2.0); the bar by Sherlock: Escape Rooms (CC0).