Author: Chef ALO

Cardamom. It’s pungent, truculent and sweet. It’s been used for centuries in Indian spice blends, Scandinavian sweets and in Middle Eastern recipes and sometimes used to flavor coffee.

Persian restaurants are countless around the world and thriving in metropolitan hot spots in the United States.

“Khabees reminds me of a Greek halva. Later, I came to learn of its Ottoman roots,” says Chef ALO.

Call it fast food if you like, but your stomach will tell you otherwise. Read on to see our choices for the best from across the globe!

Cooking vacations that bring tears of joy in Pennsylvania, tender burgers in Beirut, and a romantic restaurant igniting passions in Manhattan.