National Geographic Traveller Food | Spring 2025
In this issue, we take a deep dive into herbs around the world, including Thailand, where the whole coriander plant, from root to leaf, is used to flavour every dish; Jamaica, where thyme gives flavour to iconic dishes like jerk chicken; and Sweden, where dill enhances almost any meal, whether it’s a homely stew or a festive crayfish feast.
Plus, we uncover the story behind kedgeree, explore how to use buttermilk and talk to comedian Josh Widdicombe about his favourite cuisines and dishes. Throughout the issue, don’t miss recipes including Tunisian brik, fish pakora and beetroot and rye chocolate cake.
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Articles in this issue
Below is a selection of articles in National Geographic Traveller Food Spring 2025.