Louisiana legends

David Downie explains why, for centuries, Paris has been a go-to destination for cuisine of all kinds

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as

In the land of jamón , tapas, gazpacho and flamenco, Spanish cuisine–studded with its superlative seafood–fuels the furnace within, declares Tom Parker Bowles

enjoy a shellfish feast on the Norfolk marshes ...

The tiny island of Aruba might not (yet) have the glamorous reputation of its neighbours, but based on the food alone, it certainly deserves it, says Kris Griffiths

From food markets to monasteries, this area brims with special sights