The Journal

Discoveries from the table.

Restaurants worth the detour, regional flavors, chef discoveries, and the long roads between them.

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A Short History of Calabrian Heat

The chili pepper is not native to Italy, but in Calabria - the mountainous toe of the boot - it has been cultivated for four centuries and woven into a regional cuisine that is, by Italian standards, unusually fiery.

Calabria, Italy6 min read

Conical mounds of spices at a stall in the Marrakech medina.

Spices & Seasonings

Reading a Moroccan Spice Stall

The cone-shaped mounds of color that define Moroccan spice stalls are a marketing display, not a storage system. Knowing what the spices actually do - and how they are used - is the difference between a souvenir and a kitchen.

Marrakech, Morocco7 min read