Foods stonoceno Wants to Try

A seasonal Hungarian spritzer has a language all its own.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

Before dating apps, young people used this cake to express their feelings.

A town in East France still makes a beloved green-anise liquor born after the ban of absinthe.

This pretty pink drink is a Cincinnati specialty.

This violet-hued liquor is Brazil's oldest spirit.

Legend has it that a monk hid meat in these dumplings to fool God.

This "Fluid of Beef" fed an army and makes a hearty tea.

These marvelous mussels are cooked under pine needles.

The casserole with a person's name.

A sweet regional alternative to the maple kind.

This towering treat is a slice of New Orleans immigrant history.

The Netherlands' most famous treat now comes in a bottle.

On the riverbanks of Oaxaca, cooks make “stone soup” with hot rocks and fresh fish.

Caribbean tree bark gives this drink its bittersweet flavor.

This sweet, slender eggplant grows only in a Greek valley.

There's even a museum dedicated to this preserved meat.

A church bakes up hundreds of these regional pizzas once a week.

In Ibi, “the Floured Ones” use food, face paint, and firecrackers to stage a commemorative coup.

When Ukrainian immigrants embraced a local crop, a sweet prairie perogy was born.

These rare traditional dumplings are as big as a plate.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

This traditional drink is made with a little-known variety of cacao.

A century-old organism creates some of the world's best bread.