David Sax

In Winnipeg, there's a chicken finger even adults can love

In this traditional Jewish dish, delicate crêpes and sweet cheese filling are a match made in heaven

In Buenos Aires, lunch is rarely a grab-and-go affair; it's an hours-long paean to everyday pleasures, both culinary and conversational

The Argentinian _cortado_is a creamy, caffeinated pick-me-up

The meaty appeal of most new-world Jewish delis stems from that fact that most began as kosher butcher shops.

A visit to eastern Europe reveals the origins of the cured and smoked meats, matzo balls, pickles, and other beloved staples of Jewish delicatessens around the world.

The best delis in North America and western Europe offer a delicious link to the Jewish foodways of the Old World. These places are run by owners committed to keeping the flavors of the past alive and to satisfying the die-hard customers who come in asking for a side of kishke (sausage made with matzo meal, spices, and rendered fat) or a plate of ptcha (jellied calves' feet). These places traffic not only in the Reubens and egg creams we all know, but also in unique dishes and great variety

A guide to where to stay and where to eat in Bucharest, Romania and Budapest, Hungary.