Nothing wrong with a mug of builder's brew and a biscuit. But when you need a little extra, this city has you covered
Loading up on scones, cholesterol-heavy clotted cream and liters of tea is an English tradition that dates back to the days of Dickensian urchins and Queen Victoria.
But your average London tea experience can be a stuffy event, all ancient china and tedious rituals.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. SFA filmmaker Joe York wrote this remembrance of pitmaster Ricky Parker after attending Parker's funeral on Wednesday, May 1, in Lexington, Tennessee.
They buried Ricky Parker yesterday. A few miles down the road from the cinder block pits where he cooked whole hogs for more than half his life, from the sliding glass window where he sold sandwiches, from the creosote-stained door where he hung the “SOLD OUT” sign every afternoon to let the latecomers know not to bother, they gathered to say they were sorry, to say goodbye, to say that they didn’t know what to say.
They dressed him as he dressed himself. In blue Dickies, a tan work shirt with a pack of Swisher Sweets peeking from the breast pocket, and his burgundy and brown ball cap resting on the ledge of coffin, he went to his reward. The only thing missing was his greasy apron. I imagine it hangs on a nail somewhere back by the pits where he left it.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
For those with a big commitment to Cinco de Mayo, the question is this: Do you wait for Sunday, the actual holiday, to start the celebration, or should you begin Saturday, the cuatro de Mayo?
Tough question that you’ll have to answer yourself. What I’ve got are seven places around the country where you can find a phenomenal margarita and plenty of tequila to toast the holiday, whenever you start the party.
Asked which school meals were their favorites, students at a public school in the New York borough of Queens don't say chicken fingers or meatballs. Instead, they name rice and kidney beans, black bean quesadillas or tofu with Chinese noodles.
"Whoever thought they would hear a third-grader saying that they liked tofu and Chinese noodles?" asked Dennis Walcott, New York City schools chancellor.
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Quebec in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 5, at 9 p.m. ET. Follow the show on Twitter and Facebook.
This week, Anthony Bourdain bundles up - then bundles up again - to head to the Great White North where he finds nostalgia for the cuisine ancienne in the French-speaking province of Quebec.
Amid the snow, ice fishing, rogue hockey games and beaver snaring, he finds a deeply impassioned community, hell-bent on preserving their francophone identity that is culturally, spiritually and linguistically different from the rest of Canada.
Chef Martin Picard of Au Pied de Cochon, and David McMillan and Frédéric Morin of Joe Beef share their pride and affection for the old world charm of their beloved land and show Bourdain how they honor the tradition of the French table.
As McMillan says, "You always have to travel well and eat properly."
Dive into the food that Bourdain and guests enjoy in the episode:
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Colombia in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 28, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Come to Colombia for the coffee, tropical climate and charming people; stay for the arepas, fresh fruit, abundant seafood, breakfast soups and powerful liquor.
This week, Anthony Bourdain touches down in a country best known to outsiders in recent decades as a nexus for drug trade and the accompanying violence. Instead, he finds a diverse, thoughtful, welcoming community, eager to move past the stereotypes and usher in a more positive and accurate image of the land they love.
In addition to its much-beloved canon of dishes, and evolving restaurant scene, chefs like Tomás Rueda of Bogota's Tabula and Donostia restaurants see the bounty of Colombia's wide-ranging terrain as one of its greatest assets. He tells Bourdain that the region, which includes mountains, valleys and the sea is "like a big farm, to send produce to the world."
"I believe more in a beautiful carrot than a great recipe," Rueda explained. But in Colombia, neither is in short supply.
Explore Anthony Bourdain's favorite places to eat and drink in Colombia:
There are some foods that are so tied to their region, eating them is like a hug from home. Expats seek creative ways to get them shipped or find the closest equivalent in their new city. In the first installment of Hungry for Home, contributor Cara Reedy pines for St. Louis' Provel cheese.
When I moved to New York eleven years ago, I got a lot of blank stares when I told people I was from St. Louis. Some people would say genius things like “Oh right, you have that arch,” or my favorite, “I’ve been in the airport, is there anything in the city?”
People went out of their way to tell me I spoke weirdly. Cab drivers consistently tried to take me on long rides around the city, thinking I was a tourist. I got really homesick after six months.
To cheer myself up I decided to make a St. Louis-style, crisp-crust, square-sliced pizza. I went to my local grocery store to buy supplies. They had everything I needed except the most important ingredient, Provel cheese.
Provel is a little hard to describe. It’s processed, gooey, a little smoky and when heated is takes on the qualities of molten lava. It’s really just delicious and it tastes like home.
World-renowned chef, author and Emmy winning television personality Anthony Bourdain visits Los Angeles' Koreatown in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, April 21, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Roy Choi created a brave new world of gastronomy almost single-handedly with his Los Angeles-based Kogi BBQ taco truck.
A Korean-American who grew up on the fringes of Mexican and hip hop culture, Choi's food reflects a new American idea of natural fusion - culinary influences that grew up next to and with each other.
In this episode of "Parts Unknown," Anthony Bourdain examines the meeting point of Asian, Latino, Mexican and even Bangladeshi culture in modern L.A. Koreatown.
Previously - Fall in love with Myanmar's food
Hungry for more from Burma? World-renowned chef, best-selling author and Emmy winning television personality Anthony Bourdain is the host of "Anthony Bourdain: Parts Unknown," CNN's new showcase for coverage of food and travel. The series is shot entirely on location and premieres Sunday, April 14, at 9 p.m. ET.
Eating does not usually pose a challenge to me. I’m a food writer by trade, with the appetite of a dozen varsity shot putters combined. It’s my job to eat and to know about what I’m eating, but I was having a hard time in Myanmar.
The problem wasn’t that I found the food unappetizing - far from it. I’m smitten by the flavors of curries, chilies, shallots and seeds, all of which make frequent appearances in Myanmar's cooking. The issue was that I was completely overwhelmed. Standing streetside in an early-morning market on my first day in Yangon, surrounded by vendors hawking strange spices, fantastical vegetables and prehistoric-looking fish, I’d never felt more unfamiliar with a style of food in my life.
So I spent the next two weeks methodically eating my way across the country, prowling produce markets, following the crowds to skilled street vendors and talking to the ultra-friendly locals about everything edible. It was hardly long enough to understand to all of the complexities of the cuisine, but by the end, I’d learned enough to finally feel a tiny bit at home.
Whether you’re planning a trip of your own or just armchair traveling, here’s what you need to know about food in Myanmar.