The North Atlantic waters off the coast of Iceland are frigid, rough and can turn on a dime, yet within them live some of the region’s most precious resources: fish and crustaceans. Each year more and more visitors are being exposed to the region’s marine cuisine, from pickled herring to dried fish. Eating Icelandic seafood can take a bit of an open mind and an adventurous palate, but when you find your preferred taste it’s pure glory.
Waffles in Belgium have a distinct connection to the city or town in which they were developed, and many families and regions guard their recipes as precious secrets. When my Belgian grandma made waffles, drafts of warm air would billow out of the kitchen, filling the house with a delicious smell.