Fortified dwelling and open air banquet, detail from a mosaic portraying a Nilotic landscape from El Alia, Tunisia. Roman Civilisation, 2nd century. Musée National Du Bardo (Archaeological Museum)
Boiled octopus, a recipe for "reliably tender, flavorful octopus that can be used as it is, or as a basis for fried or grilled octopus dishes," write Richard Horsey and Tim Wharton in Ugly Food. "Octopus is also totally sustainable, very economical and incredibly versatile — the various methods of preparation and cooking lend it subtly different flavors," says Wharton.
Couresty of Tanya Ghosh
Chef Jeremy Fox's inventive dish: double-chucked spring peas sprinkled with white chocolate and roasted macadamia nuts. It's served with a bit of pea broth poured on the side, "to retain the crunch." Each pea is shucked, blanched and squeezed to get the halves out. It's a labor preparation that he serves only on special occasions, like Valentine's day.
Oriana Koren for NPR
A typical masala soda shop in Mumbai. Flavors sold here range from traditional Indian ones with mango, pineapple and lemon, to more westernized flavors, like strawberry, kiwi and mojito.
Leena Trivedi-Grenier for NPR
Most people in the world have never experienced the taste of the kind of tortillas Hilda Pastor makes using heirloom corn. That's because of the rise of mass-produced instant corn flour.
Sweet n' Nasty molds hundreds of adult chocolates in house, including these handcuffs and keys — which are used to top bachelorettes' cakes or sold on their own with the phrase, "Eat your way out!"
Courtesy of Sweet n' Nasty Bakery