Foods katherinehillier Wants to Try

In Wales, midwinter is the right time to look a gift horse in its gaping skull-mouth.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

This sliceable sweet treat is actually dairy-free.

Apples are red, blueberries are blue / But these pommes d’amour are red inside, too.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

These detailed, dainty confections are made by hand with minimal tools.

Real maraschinos were born more than a century ago in an Italian distillery.

This fizzy, tropical drink has ancient roots in Mexico.

Maine's top-selling spirit that almost no one else drinks.

The sweet potato donuts are an integral part of the Afro-Peruvian community.

Pulling apart this dish creates silk-like threads of melted sugar.

After being banned for a decade and a half, this Roman classic is back on the table.

A hearty Irish staple that can tell your fortune.

A crossbred table grape variety that tastes an awful lot like spun sugar.

The perfect marriage of coffee and tea.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.

Alaska's wildflowers produce this vibrant jelly.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

A decadent dessert whose Italian name translates to “nipples of Venus.”

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.