Pan Bagnat, France

When in the South of France, especially in the region around Nice, one should not leave without trying the so-called Pan Bagnat. Served in a fresh baguette, the sandwich features a combination of anchovies, olives, raw vegetables, hard-boiled eggs, tuna, and olive oil. A fair pinch of salt and pepper completes the dish.

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Panino Col Polpo, Italy

When visiting the South-Italian region of Puglia and its capital, Bari in particular, the Panino Col Polpo should not be skipped. Mixing grilled octopus, bread rolls, olive oil, parsley, salt, and black pepper, the sandwich is a perfect reflection of the region’s mainly sea-based cuisine and can be bought at various market stalls or street food restaurants.

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Bocadillo De Jamón, Spain

Made with a piece of oiled and spiced bread, the Bocadillo De Jamón sandwich is a simple yet delicious way to enjoy a piece of Spanish ham, such as the jamón Serrano or the jamón Iberico. Depending on where one chooses to eat the popular tapas dish, the recipe is sometimes completed with other ingredients such as cheese, tomatoes, peppers, or olives.

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Tramezzino, Italy

Those who have travelled to Venice before have undoubtedly already encountered the curious sandwiches known as Tramezzino. The dish was invented in Turin, but the triangles of white bread, filled with a wide variety of vegetables, sauces, meats, and sea-based specialities, have long been a staple in Venetian cuisine.

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Panino Con La Porchetta, Italy

Although it is unclear where the simple recipe was invented – either in Umbria or in Lazio – the Panino Con La Porchetta is popular amongst Italian communities across the globe. In order to make the sandwich, only two ingredients are needed: porchetta and homemade panino bread. Thanks to the seasoning of the boneless pork roast that is porchetta, no other sauces or additions are needed to enjoy this dish.

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Toast Skagen, Sweden

Although Skagen is a fishing port in Denmark, the sandwich was invented by a Swedish restaurateur called Tore Wretman. Sweden is well-known for its delicious seafood, and the Toast Skagen is a perfect example of that. Made with baked white bread, mayonnaise, Dijon mustard, shrimps, whitefish roe, dill, lemon, and butter, the sandwich combines warmth and freshness, making it much appreciated as an appetiser.

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Sanduiche De Pernil, Portugal

Sometimes, the simplest recipes turn out to be some of the best. That is certainly the case with Portugal’s Sanduiche De Pernil, which is particularly popular in the area around Porto. The sandwich combines a simple bread roll with shredded, slowly roasted pork shoulder and can be enjoyed as such, or accompanied by mustard or cheese.

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Mozzarella In Carrozza, Italy

Mozzarella is undoubtedly one of Italy’s most popular cheeses, and the Mozzarella In Carrozza sandwich, particularly popular in the Campania region, puts the delicacy centre-stage. The sandwich is made by putting mozzarella (di bufala) in a piece of stale bread made, which is then dipped in a mixture of eggs and breadcrumbs before being fried. When served hot, the mozzarella is still gooey and thus extra enjoyable – a great way to deal with old bread that would otherwise be thrown out.

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Chip Butty, United Kingdom

The Chip Butty might well be one of the weirdest sandwiches to be found in Europe. As the name suggests, it consists of (white) bread filled with fries. Allegedly, the recipe was invented somewhere in the 1860s at a fish and chips shop in Lancashire, England, and has proven its success ever since. Sauces such as mayonnaise or ketchup are sometimes added to make the sandwich a little juicier, but many do enjoy the dish in all its simplicity.

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Prego, Portugal

The Portuguese Prego (which translates into ‘nail’) might well be one of the most complex recipes in the top ten of European sandwiches.

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The base of the dish is thin beef slices, which are prepared with a combination of garlic (‘nailed’ into the meat), onions, and wine. More often than not, the bread rolls include mustard and hot sauce, while the sandwich can also be served at a restaurant as ‘prego no prato’ or ‘nail on a plate’, including extras such as fries, rice, or a fried egg.

L’article 10 sandwiches to try when travelling around Europe est apparu en premier sur Travel Tomorrow.

The study assessed cities based on factors such as the number of chocolatiers, chocolate-related attractions, customer reviews and search demand, aiming to identify destinations where chocolate plays a central role in the local culture. 

Turin has been named Europe’s top destination for chocolate lovers, with experts highlighting its long-standing confectionery heritage and thriving artisan scene. Its chocolate-making tradition dates back to 1585, and it is widely regarded as a historic hub of the craft, having played a key role in the development of iconic treats such as gianduja and bicerin.

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Публикация от Cocoa Box (@cocoaboxau)

Research found that Turin boasts around 233 chocolatiers, alongside five chocolate attractions and strong online interest, with close to 50,000 monthly searches for “Turin chocolate”. Travellers can explore the Pfatisch Chocolate Museum, take factory tours with brands such as Caffarel, or visit during the annual CioccolaTò festival celebrating the city’s chocolate heritage.

Perugia, the capital of the Umbria region in Italy, was ranked second, supported by strong visitor ratings on Google. The city is renowned for its Baci chocolates and Eurochocolate festival, Europe’s largest annual international chocolate event, held in the historic centre. The festival features artisanal chocolate, live music, workshops, cooking shows and large chocolate sculptures, attracting nearly 900,000 visitors for its 31^st edition in 2025. 

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Публикация от Eurochocolate (@eurochocolate)

Austria’s Salzburg came third with 51 chocolatiers and a rich confectionery heritage, including the original Mozartkugel, first crafted in 1890. York placed fourth despite having just 12 listed chocolate shops, drawing more than 12,000 monthly searches thanks to its confectionery past and attractions such as York’s Chocolate Story. Antwerp rounded out the top five with 44 chocolatiers and major attractions, including Chocolate Nation and Choco-Story Antwerp.

The findings reflect a broader shift in tourism trends, with travellers increasingly seeking food-focused city breaks and authentic local experiences. According to the study, interest in Easter travel has surged significantly, with chocolate-themed trips becoming particularly popular during the spring season.

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Публикация от Peter Van Rossum (@belgiumtraveler)

While cities like Paris and Brussels are still closely associated with chocolate, the report suggests that smaller or less obvious destinations are gaining attention due to their strong local traditions and fewer crowds. Brussels, long known for its pralines and historic chocolatiers, remains a global centre for confectionery, but didn’t manage to get a spot in the ranking. 

The full top 10:

1. Turin, Italy
2. Perugia, Italy
3. Salzburg, Austria
4. York, England
5. Antwerp, Belgium
6. Strasbourg, France
7. Kraków, Poland
8. London, England
9. Amsterdam, the Netherlands
10. Prague, Czech Republic

Travel experts say the results highlight a growing appetite for niche tourism experiences, particularly those centred on food and craftsmanship. With its deep-rooted chocolate history and vibrant artisan scene, Turin has secured its deserved place as Europe’s sweetest destination. 

L’article Turin crowned Europe’s chocolate capital, beating Paris and Brussels est apparu en premier sur Travel Tomorrow.

While “foodies” may have colonised social media long after Anthony Bourdain made culinary travel aspirational, food has quietly become a destination in its own right. Food tourism is no longer a trend; it is an industry. Europe does it well, unsurprisingly. France, Italy, Portugal and Spain invite travellers to encounter their produce at the source, whether that be vineyards, olive groves or dairies. After all, good food, like a good novel, carries both history and soul.

France’s cheeses are perhaps the most eloquent expression of this idea. This tour features more than 100 varieties, each shaped by the terroir, that uniquely French concept which encompasses soil, climate, altitude and local know-how, all of which leave their imprint on taste and texture. This is why a Camembert from Normandy, with its bloomy rind and earthy, mushroom notes, cannot be replicated elsewhere and why a nutty, firm Comté reflects the mountain pastures of the Jura.

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Публикация от FONDO FROMAGERIE (@fondo.fromagerie)

“Cheese in France isn’t just food”, explains Adam Stebbings, founder of SmoothRed, a boutique wine and gastronomy travel operator. “It’s all about exploring France’s distinct regions and understanding why the cheese offering of each tastes the way it does.”

With this in mind, the itinerary goes far beyond tasting platters. Travellers will make cheese by hand on a goat farm, observe traditional methods in family-run dairies and visit ageing caves where wheels of cheese mature quietly for months or even years.

The journey begins in Honfleur, in Normandy, where Camembert, Pont-l’Évêque and Livarot take centre stage, their creamy, sometimes pungent profiles paired with the region’s apple brandy during a visit to a Calvados distillery. If time allows, the Norman leg of the journey ends in Beuvron-en-Auge, one of France’s officially listed “Most Beautiful Villages”, with its timbered façades and postcard charm.

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Публикация от Elena | London (@elensham)

From there, the route continues to the Loire Valley, where château-hopping meets cheese-making. Travellers learn to craft goat’s cheese amid cobbled streets and slightly treacherous staircases, before being rewarded with a picnic on the farm grounds. Expect tangy Crottin de Chavignol, ash-coated Valençay, and the more delicate Fleur de Sologne, all of which are, of course, paired with local wines.

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Публикация от Destination Loire Valley (@loirevalleytourism)

Next on the map is Bordeaux, where the emphasis shifts slightly to wine, though cheese is never far behind. Tastings include Cru Classé de Graves at Château Latour-Martillac, alongside Médoc and Saint-Émilion selections. Expertly curated selections such as the rustic Pyrenean Gabietou and the rare Alpine Bleu de Termignon add depth, while other mountain varieties like Ossau-Iraty offer a nutty, almost buttery finish.

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Публикация от SmoothRed (@smoothredtravel)

By the time you reach Burgundy, your palate will be both educated and perhaps slightly overwhelmed. Here, indulgence slows down as you enter the revered Côte d’Or. Brillat-Savarin, a decadent triple crème cheese, Morbier with its distinctive ash line and the lesser-known Nuiton are paired with Pinot Noirs, Chardonnays and the sharper, more mineral-rich Chablis from the northern vineyards. Guests then retreat to a five-star spa hotel in Beaune. Because recovery is no less important than discovery.

Visitors will also explore some of Burgundy’s historic wine cellars, where tastings come with generous pours of history, though at this stage, one might forgive the occasional lapse in concentration regarding dukes, canons or kings.

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No such tour would be complete without Paris. A final “cheese” moment by the Eiffel Tower precedes a workshop at a dedicated cheese school (yes, it is a thing), followed, naturally, by yet another cellar visit. There is also a cheese museum for the culturally inclined, and for the romantics, a farewell dinner cruise on the Seine at sunset.

All this comes at a price, from €4,850 per person. But, as the French say, quand on aime, on ne compte pas. And for those still hesitating, some scientists suggest cheese may even help reduce the risk of dementia. A final reason, perhaps, to say yes to one more slice.

L’article France invites travellers to explore its regions through 100 cheeses est apparu en premier sur Travel Tomorrow.

Overall, the United Polaris international business class will include 10 new meal experiences, put together by 11 world-renowned chefs from four continents. The dishes will be a representation of United’s seven U.S. hub cities, as well as international gateways London, Tokyo, and São Paulo.

“United’s network spans many of the culinary capitals of the world, allowing us to authentically bring together acclaimed chefs from around the globe. Our collaboration with Chef’s Table shows how we’re leveraging our unique position as the world’s largest airline to deliver restaurant-quality moments in the sky. Our United Polaris international business class travellers are going to love the new dishes coming later this year,” said Andrew Nocella, Chief Commercial Officer at United Airlines.

Fancy food aboard

The chefs participating in the scheme include Nancy Silverton from Osteria Mozza in Los Angeles, Manu Buffara from Manu in São Paulo, and Justin Yu from Theodore Rex in Houston. The meal experiences will include an appetiser, salad, and entrée, all inspired by the chefs’ home cities and served on flights departing from those cities. The approach is meant to make travellers feel more connected to those places, even while in the air.

“This collaboration represents an unprecedented look at how we can elevate the in-flight dining experience, bringing the culinary brilliance featured on Chef’s Table to the skies. By partnering with United, we are turning a global culinary journey into a reality for millions of passengers. Many travellers around the world will be able to experience firsthand the artistry of these 11 world-renowned chefs on their plates at 35,000 feet. Together we’ll create incredible, regionally-inspired meals and unforgettable experiences for travellers from takeoff to landing,” said Justin Connor, President of Chef’s Table Projects.

The new collaboration is not United Airlines’ first culinary partnership. Over the past few years, it has brought Magnolia Bakery’s banana pudding to a selection of domestic flights and expanded its wine program with labels including Heitz Cellar and Shafer. According to the airline, it spent some $150 million in food and beverage upgrades throughout 2025, leading to a 12% rise in customer satisfaction scores regarding the offering in the first quarter.

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Публикация от Magnolia Bakery (@magnoliabakery)

It’s not the first airline to elevate its onboard dining experience. Alaska Airlines recently introduced its Chef’s “tray” Table concept, a rotating First Class dining programme featuring seasonal menus by chefs such as Brady Ishiwata Williams and Brandon Jew. Rolled out on select routes from Seattle to major East Coast hubs, including John F. Kennedy International Airport, Newark Liberty International Airport and Ronald Reagan Washington National Airport, the initiative lets passengers pre-order chef-curated dishes while reducing food waste.

L’article United and Netflix’s Chef’s Table join forces for in-flight menu est apparu en premier sur Travel Tomorrow.

How do you cook your pasta? Chances are, you aren’t taking matters seriously enough. A study by a group of researchers from Lund University in Sweden looked at the subject in a more scientific way and published their results in the journal Food Hydrocolloids.

In order to determine the effect of cooking time, salts, and gluten, the scientists used a combination of small-angle x-ray and neutron scattering with contrast variation to analyse pasta’s structure. Particularly, they used two types of spaghetti (regular No. 5 and gluten-free) produced by the Barilla company, both widely available at the supermarket.

@allrecipes A teaspoon just won’t cut it. #saltthewater #pastatiktok #therightway #italiancooking #noodlesrecipe ♬ Italian dance music style BGM(888630) – 2strings

Gluten-free versus regular pasta

The research indicates that preparing gluten-free spaghetti can be a lot trickier than cooking a regular pot of pasta. The explanation for that can be found in the gluten, which acts as a protective barrier.

“We were able to show that the gluten in regular spaghetti acts as a safety net that preserves the starch. The gluten-free pasta, which contains an artificial matrix, only works optimally under exactly the right cooking conditions – otherwise the structure easily falls apart,” says Andrea Scotti, senior lecturer in physical chemistry at Lund University.

Overall, the scientists found that the spaghetti was at its best when it had been boiled for 11 minutes. Adding seven grams of salt per litre of water showed the best results and meant that regular pasta was less prone to overcooking. The impact on gluten-free pasta was less clear.

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“Our results show that regular pasta has higher tolerance, or better structural resistance, to less optimal cooking conditions such as being cooked for too long or too much salt being added to the water. So, cooking pasta with the right amount of salt is not just a matter of taste – it also affects the microstructure of the pasta and thus the whole dining experience,” says Andrea Scotti.

According to the researchers, cooking pasta can be considered a science. Respecting cooking times and adding enough – but not too much – salt to the water can increase one’s chances to successfully cook a pot of spaghetti. Those who prefer a gluten-free option in particular should carefully follow the instructions on the packaging in order to avoid a mushy bowl of pasta.

L’article Are you cooking pasta wrong? New research has the answer est apparu en premier sur Travel Tomorrow.

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This spring, Brussels residents and visitors can explore that heritage through BXL Gourmand, a free chocolate tour taking place on 28 and 29 March 2026. The event brings together ten artisan chocolatiers across the city centre, offering tastings and, in some cases, access to workshops. “Brussels is bursting with chocolate talent, and this initiative allows residents to experience their own city in a different, flavourful way,” said Didier Wauters, alderman for economic affairs. 

BXL Gourmand is organised by Ondernemen Brussel and inspired by the Gent Gourmand concept. Visitors can follow the route at their own pace, stopping at participating shops to taste pralines, chocolate bars, or hot chocolate. Some locations also provide demonstrations of the production process, offering insight into how chocolate is made from the cocoa bean. Registration is required, and tastings are available between 11:00 am and 6:00 pm on both days. 

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Among the participating chocolatiers, several have workshops located directly behind their shops. Arthur Amblard, for example, focuses on sugar-free chocolates, while The Belgian Chocolate Makers work according to a bean-to-bar approach, producing chocolate starting from raw cocoa beans. Other names on the route, including Pierre Marcolini and Wittamer, are known for their long-standing presence in Brussels and their international reputation. In addition, boutiques such as Atelier Sainte-Catherine and Mary are included in the tour, offering a selection of artisanal chocolates even without on-site production. 

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Belgium’s chocolate sector continues to evolve alongside these traditions. Current trends include bean-to-bar production, plant-based or sugar-free alternatives, and smaller pralines designed for tasting. Some chocolatiers are also expanding into seasonal products such as artisanal ice cream, while adapting recipes to fluctuations in raw material prices. These developments show how the sector responds to both consumer demand and economic changes. 

Belgium’s chocolate heritage is also celebrated in print. In October 2025, Neuhaus launched Neuhaus – Inventor of the Belgian Praline, a book tracing the company’s history and Belgian chocolate-making, including the invention of the praline in Brussels in 1912. It features behind-the-scenes stories, recipes from the Maîtres Chocolatiers, and insights into Belgian chocolate craftsmanship.

The event also connects with recent recognition within the industry. The independent guide Tartine et Boterham has published its selection of the ten best artisan chocolatiers in the Brussels-Capital Region, based on criteria such as craftsmanship, quality of ingredients, innovation, and taste. Several names featured in BXL Gourmand appear in this selection. This year, Arthur Amblard received the ‘Revelation Award’ for emerging talent, while Frédéric Blondeel was awarded for his long-standing contribution to the chocolate sector. 

For visitors, the event provides a structured way to explore Brussels through its chocolate scene. The route takes place entirely within the city centre, making it accessible on foot and easy to combine with other activities. In addition to tastings, those interested in learning more can visit chocolate workshops or museums dedicated to the history of chocolate in Belgium. 

BXL Gourmand offers a snapshot of a sector deeply tied to Brussels’ identity. By bringing together established names and newer artisans, the event highlights the balance between tradition and evolution in Belgian chocolate-making. It also provides an opportunity to engage directly with chocolatiers and their work over the course of a single weekend.

L’article Brussels celebrates chocolate heritage with free tour for locals and tourists est apparu en premier sur Travel Tomorrow.

While throwing away some leftovers might not seem like a big deal, on a bigger scale, it is. According to data shared by the European Commission and gathered by Eurostat in 2025, 58 million tonnes of food waste (130 kilograms per inhabitant) are generated annually in the European Union alone. The associated market value is estimated at 132 billion euros, while 42 million Europeans cannot afford a quality meal every second day.

Combating food waste is thus of utmost important and since October 2025, IKEA Belgium has been using Kikleo’s Conveyor Scan to tackle the problem using AI. To put it concretely, a smart camera was installed above the clearing belt in Ikea Belgium’s branch in Anderlecht.

The technology scans the plates returned by diners, recognises all different kinds of food, and then translates that data in real-time into a fact sheet used by the kitchen team. This then allows them to determine where the most food goes to waste and how much to cook of each dish.

“With the Conveyor Scan, every scrap left on the plate becomes a data point. Thanks to the camera above the clearing belt, we can see exactly which ingredients are left behind most often and where portions or dishes could be better adjusted. This allows the kitchen team to redesign plates and menus in a very targeted way, fine-tune portion sizes and ensure that less food ends up in the bin”, explains Toby Van Dromme, Food Operational Leader at IKEA Belgium.

For example, in October 2025, 44% of the food left by customers consisted of carbohydrates, 13% were categorised as proteïnes, 22% consisted of desserts, 11% were vegetables, and 10% consisted of starters. Moreover, 78% of the carbohydrates that were thrown away were French fries.

AI and sustainability

At the Vancouver Web Summit 2025, Parag Parekh, chief digital officer at IKEA, explained how IKEA has been using AI to become more sustainable throughout its entire operation, from food production to overall circularity. While the particular use of AI at the Anderlecht branch marks a global first for the Swedish furniture giant, other initiatives are thus likely to arise in the future.

Aside from the Conveyor Scan, Ikea Belgium has been closely collaborating with Too Good To Go for years. Through the app, customers can order a surprise package, consisting of leftovers from the restaurant and Swedish food store, which they can then pick up on-site at the different branches throughout the country. According to Maxime Heutz, Head of Key Accounts at Too Good To Go for Belgium and the Netherlands, this has already saved some 74,000 meals and approximately 200 tonnes of CO₂.

L’article IKEA Belgium uses AI to combat food waste in global first est apparu en premier sur Travel Tomorrow.

European classics

Venice, Italy, tops the list, buoyed by a wave of luxury hotel openings and restaurant renovations that promise to refresh the city’s famous lagoon cuisine. With more than 60 Michelin Guide restaurants, Venice is primed for a culinary renaissance. 

Czechia is also gaining attention thanks to its first nationwide Michelin Guide, which highlights everything from Prague’s restaurants to the spa town kitchens of South Moravia. 

The Dolomites region in northern Italy, spotlighted for its alpine cooking during the Winter Olympic Games, and Wrocław, Poland, noted for its modern takes on Silesian traditions, round out European entries with strong local voices. 

The Amalfi Coast’s classic Mediterranean flavours are being rediscovered, with Michelin Guide inspectors recommending travel in late spring and early autumn to savour fresh local produce coupled with scenic dining. 

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Публикация от Ristorante Alle Corone (@ristoranteallecorone)

Middle East and Asia: New horizons

For the Middle East, Saudi Arabia marked a significant milestone with the launch of its own Michelin Guide, placing cities like Riyadh and Jeddah on the global food map. The kingdom’s evolving restaurants mix traditional Arabic fare with international influences. 

In Asia, Cappadocia, Türkiye — long known for its dramatic landscapes — is now attracting food lovers eager for regional Anatolian recipes and farm-to-table cooking inside cave restaurants. 

Jiangsu Province in China emerges as an affordable yet refined food destination, with cities such as Suzhou and Nanjing offering garden cuisine and classical techniques. 

The Philippines shows rapidly rising food scenes in both Manila and Cebu, where local favourites like sisig and sinigang share menus with modern interpretations amid abundant fresh produce. 

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Публикация от FEATR (@featrmedia)

North America: Diverse and dynamic

Across North America, food tourism is flourishing. The Michelin Guide’s list includes Route 66 in the United States, celebrated as a culinary road journey in its 100th anniversary year, with classic diners, BBQ joints and regional specialties between Chicago and Los Angeles. 

The American South as a region earned a spot for its evolving recognition of local specialties from Alabama to Tennessee, while Florida’s statewide selection reflects its seafood and chef-led restaurant growth. 

Historic cities like Boston and Philadelphia also featured on the list with a fresh emphasis on their seafood and seasonal sourcing. In Boston, chefs are reinventing the city’s seafood legacy, pairing New England shellfish with global influences. Philadelphia highlights seasonal mid-Atlantic ingredients and diverse immigrant traditions, favoring cozy neighborhood restaurants over formal dining. Both cities are tied to national celebrations in 2026: Boston with the 250th anniversary of the American Revolution, and Philadelphia as a co-host of the FIFA World Cup.

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Публикация от Ciji Castro (@domesticgourmet)

Canada’s culinary scene

Canadian destinations complete the list, with Quebec’s French-inspired kitchens and bistros serving harvest-driven menus, while Vancouver takes its place on the global stage as a 2026 World Cup host. The city’s Pacific location and cultural mix shape a vibrant culinary scene, from fresh seafood and Asian influences to emerging Indigenous cuisine. Michelin recommends visiting in summer, when outdoor dining thrives, and the city’s nature views become part of every meal.

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Публикация от MICHELIN Guide (official) (@michelinguide)

As travel evolves, the Michelin selection highlights how cuisine and culture shape destinations, making dining a central part of the journey.

L’article 16 best food destinations to visit in 2026 est apparu en premier sur Travel Tomorrow.

While some have a natural affinity for cooking, finding it easy to come up with a new meal every evening, others see it as a challenge that is hard to face. If you belong to the latter category of people, however, there is hope. Sometimes, one or two good cookbooks are all that’s needed to shift those hard-to-shake habits and to become a kitchen prince(ss) instead. We’ve selected five new(ish) cookbooks that might be able to lure even the least-inspired into the kitchen.

Something from Nothing: A Cookbook
by Alison Roman

You find yourself looking at your cupboard, wondering what to cook, convinced that you’ve got nothing useful at all. It’s late at night, the shops are already closed, or you simply don’t want to go out anymore after a long day at work, and so you order something from your favourite restaurant instead. Next time, you’ll do better. Or not.

Sounds familiar? Alison Roman’s Something from Nothing: A Cookbook is here to help. Over 100 recipes turn the contents of a semi-empty cupboard into a filling, creative, and often healthy meal. It also makes for the perfect cookbook to have at hand when returning from a trip abroad, when fresh produce in the fridge has gone to waste, and you’re left with the bare essentials only.

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Boustany: A celebration of vegetables from my Palestine
by Sami Tamimi

Sami Tamimi is far from new to cooking. Amongst other things, he contributed to Ottolenghi: The Cookbook, thus proving his skills in the kitchen. For his first solo cookbook, Tamimi found inspiration in the dishes he enjoyed at home as a boy. And with ‘Boustany’ meaning as much as ‘My Garden’ in Arabic, it is clear that vegetables stand center stage.

Breakfast, sharing plates, big celebrations, simple breads, sweet treats, and easy dinners: Tamimi serves his readers over 100 different recipes to choose from. The ideal book for those who want to add some flavour to their daily cooking, staying far from any boring vegetarian dishes that might come to mind.

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Mission Masala – Eat India
by Pavan Bajwa

While not all recipes included in Mission Massala – Eat India can be called healthy as such, the book does, without a doubt, offer a great opportunity to start taking pleasure from cooking. The print itself is bold and colourful, while the recipes inside are just as exciting.

Flavour explosions, creative combinations, and all kinds of unknown Indian specialties stand central in this easy-to-read, easy-to-cook book. Whether you opt for a quick bite or an hour-long simmering curry is up to you. A spicy treat for the eye and the taste buds alike.

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Eat Yourself Healthy: Food to Change Your Life
by Jamie Oliver

Jamie Oliver has been a fixture in the culinary scene for years, and his latest cookbook, Eat Yourself Healthy: Food to Change Your Life, focuses more than ever on nutrition. As a chef, Oliver has been working towards a global food revolution since he first started, and he isn’t about to end his efforts just yet.

His latest cookbook includes 120 recipes meant to energise, satisfy, and nourish. Those wanting to eat more healthily and to cook more often in 2026 will find everything they need inside, even a nutrition-packed 2-week meal plan to kickstart their health journey. If healthy eating doesn’t come naturally to you, it is a great way to learn more about what to include in your diet without the book ever becoming too restrictive.

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Lugma: Abundant Dishes And Stories From My Middle East
by Noor Murad

Noor Murad has long ago earned her stripes in the culinary scene. As co-author of two Ottolenghi Test Kitchen cookbooks, refining recipes and finding perfect flavour combinations comes as second nature to Murad, and now the chef has combined that knowledge with her roots.

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In Lugma (which means as much as ‘Bite’ in Arabic), the London-based, Bahrain-raised author combines centuries-old traditional Middle Eastern dishes with flavour additions from around the globe. The result is surprising, never boring, and perfect for both culinary professionals and debutants alike.

L’article Five cookbooks that will make home cooking easier and more fun in 2026 est apparu en premier sur Travel Tomorrow.

On festive occasions such as Christmas or Thanksgiving, there is usually a lot going on in and around our plates. Multiple courses, various options, and a touch of decadence as far as the ingredients go all lead to one thing: leftovers.

Of course, planning those Christmas meal portions more carefully and thinking about local, maybe plant-based options in advance should be the first step towards a more sustainable festive dinner. Yet even if you haven’t, food should never end up in the garbage.

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While a couple of leftovers might not seem alarming, according to the European Commission, some 88 million tonnes of food waste are generated on a yearly basis in the EU alone. And as food waste has an important role to play in how we tackle climate change, that amount should not be neglected.

Little changes can have a big impact, and that is why this festive season, we should all be looking at our leftovers differently. Instead of throwing them away, they can be put to good use, be it for yourself or people you know. Too Good To Go, the world’s largest surplus food marketplace, provides us with some ideas to recycle this year’s leftovers.

Leftover dinner

Why celebrate Christmas just once when it could be done all over again? When planning a dinner with friends during the festive period, try being creative. If everyone brings their own Christmas leftovers to the table, from vegetable to chocolate mousse and everything in between, chances are it will turn into one big feast. Bonus points: no one has to cook, meaning there is more time to enjoy each other’s company.

@foodieholly_ Leftover Christmas dinner board!! you need to make this with your Christmas leftovers, yuuum so tasty! Lots of Christmas sides, starters, mains in here and it was delish #christmasdinner #recipe #dinner #christmasrecipe #eating ♬ original sound – foodieholly

Get cooking

From an opened bag of stale leftover speculoos cookies to roasted potatoes, from vegetables to a loaf of bread, from cranberry sauce to rice: Christmas leftovers tend to be a colourful collection of things. And while they might not necessarily be very tempting to eat as such, they can easily be turned into other dishes. Baguettes can become delicious bruschetta or French toast, vegetables can be added to winter stews or omelettes, and those leftover potatoes are perfect as a soup thickener or to make tasty potato pancakes.

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Delicious gifting

In line with the Christmas spirit, you could opt to turn those leftovers into something good for someone else. Sharing them with neighbours, friends, or family – even if you don’t get to enjoy them together – will undoubtedly earn you some good karma points. Bring your neighbours a selection of the best bits, send your guests home with a box of uneaten cookies, or inform yourself beforehand about the options at your local food bank. Via the Too Good To Go app, you can even order a Holiday Package and pass it on to someone else with the touch of a button – perfect if you don’t have leftovers but still want to save some food from going to waste while doing something nice at the same time.

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Freeze!

If all the above options are proving to be impossible – or simply not enough to use all leftovers – don’t hesitate to use your refrigerator. Many things, such as vegetables, soups, and sauces, can be perfectly frozen and enjoyed at another time. 

L’article How to prevent your Christmas leftovers from going to waste est apparu en premier sur Travel Tomorrow.