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Issue #133[all previous issues]
Still, I was hungry when we all got to the cozy bistro in St-Germain-des-Prés, and the smell of sautéing shallots made my mouth water. I loved the pungent scent of the Gitanes a woman at the next table was smoking, and the saucers of radishes and sliced sausage the waiter delivered with our menus. I devoured the bread, a baguette with a crackling crust and lacey interior web of tangy crumb. Keep reading...
For more than a decade, drivers on the highway between the cities of Chiang Mai and Chiang Rai, in northern Thailand, have been making a delicious stop: the pie shop at Charin Garden Resort. There, road-weary travelers sit down to eat pie: sweet Chiang Rai pineapple pie and locally grown macadamia nut pie; pungent durian pie and honey-banana pie. There's a "pumpkin" pie made with kabocha squash, a toddy palm pie made with palm seeds, taro and mango cream pies, and the shop's most popular selection: coconut cream pie, made with the tender meat of just-picked fruit. If some of the 30 or so rotating flavors seem distinctly American—strawberry and old-fashioned apple, for instance—that's because they are. Keep reading »