In Lebanon, food is not simply eaten, it is shared, argued over, lingered on and remembered. From the mountains to the coast, and especially in Beirut, cooking is deeply tied to identity, hospitality

Bahrain’s cuisine tells an ancient story of trade and tradition in the Gulf. From saffroninfused sweets and freshly baked bread in Manama’s souk to spiced, smoky grills and seatotable menus, it’s a tale being reshaped by the current generation of cooks and producers

FROM A CONVERTED BANK WITH A SPA IN ITS VAULT TO A NILE CRUISE THAT ESCHEWS THE CROWDS, THIS IS TRAVEL, ELEGANTLY DONE

Lamb kofta stew with cauliflower & chickpeas Halloumi with tomatoes & pomegranate molasses Aubergine salad Courgette & tahini dip Za’atar croutons “Lebanon is half Christian, half Muslim; half city pe

We have always felt as though, in the past, we neglected France – opting for more exotic destinations. But this year we decided to remedy this with a ten-day trip to western France. Our chosen slot wa

With its crisp crust and hearty toppings, the wood fired tart is at the heart of French German borderlands cuisine, with new interpretations tempting diners and craft beer drinkers