TravelL20: Esquire magazine’s best new restaurant of 2008From Esquire We've witnessed the emergence of American cooking as the most diverse and most innovative in the world.Keep ReadingA Journey to West Africa Traces American Food Back to Its SourceBy MEGAN ZHANGI Make These Breakfast Noodles When I Want to Transport to My Ancestral HomelandBy MEGAN ZHANGIn Senegal, This Hearty Stew Doubles as a Delightful Breakfast SandwichBy MEGAN ZHANGWelcome to America’s Most Underrated Food Destination, Where Lunar New Year Is for EveryoneBy MEGAN ZHANGMuslim Georgia: A Journey to the Hidden Kitchens of the KistsBy BENJAMIN KEMPERWhy All Eyes Are on Toronto’s Plant-Based Food SceneBy KYLE BEECHEYHow to Serve Champagne Like a Pro at HomeBy KAT CRADDOCKTucked Away in Japan’s Rural Mountains, Plant-Driven Cuisine Is FlourishingBy ALEX EHRENREICHHibiscus-Poached Pear and Frangipane TartBy FATIMA KHAWAJASee AllADVERTISEMENTADAD
