(Travel + Leisure) Talk about pigs: Americans ate 1.1 billion bacon servings during the 12-month period ending April 2014, about 6 percent more than the previous year, according to market research firm the NPD Group.
We’re not just eating more bacon, we’re also making better bacon (consider the proliferation of artisanal bacons and chefs curing their own bacon in house) and finding creative ways to enjoy it. There’s bacon butter, bacon soda, bacon-infused booze, and bacon ice cream, to name a few inspired iterations.
New York’s BarBacon is entirely devoted to porky provisions, especially the country’s best bacons, which can be paired with flights of craft beer or bourbon. You can get your bacon to go, as at Bacon Bacon, a popular food truck that roams the San Francisco Bay Area delivering bacon-fried chicken, bacon burgers, and bacon, belly, and butt tacos.
There are dedicated bacon brunches and bacon happy hours, and even a bacon challenge. At Paddy Long’s in Chicago, many have tried (and most have failed) to consume the famous five-pound bacon-wrapped bomb in 45 minutes or less.
Eating bacon doesn’t have to be a sport though. Bacon goes haute at Nashville’s Bound’ry, where it is dehydrated, pulverized, and used as a faux breadcrumb for a fried tomato salad. And it joins forces with another, if improbable, food trend—toast—when paired with puréed peas, mint, and olive oil at Vernick Food & Drink in Philadelphia.
(Travel + Leisure) - If you’ve eaten at a neighborhood Thai restaurant, you’re likely familiar with pick-your-protein Technicolor curries. Odds are you’ve tried papaya salad, spring rolls, and pad thai improbably made with ketchup and maybe even peanut butter.
While many ethnic cuisines are domesticated to Western palates, Thai food may be the most bastardized in America. “We have the same basic Thai dishes over and over again, many of which have nothing to do with Thailand,” says Andy Ricker, the James Beard Award–winning chef behind the bicoastal restaurant empire Pok Pok, known for authentic dishes like charcoal-roasted hen with lemongrass and tamarind.
But for as many sugarcoated Thai restaurants operating in the U.S., there’s an appreciable number of spots doing it right—especially in immigrant-heavy cities like Houston, where Asia Market encourages diners to personally adjust their dishes with condiments like pickled peppers, fish sauce, and chili sauce (nam prik). L.A., meanwhile, supports both NIGHT + MARKET, which puts a hipster spin on Thai street food, and Thai Town’s Jitlada, where chef Tui Sungkamee makes traditional fiery southern dishes.
“Thai is not a monolithic culture and, as such, not a monolithic cuisine,” explains Ricker. “It varies vastly from region to region and even from house to house.”
Editor's note: Nothing inflames passions quite like barbecue and we'll be breaking down the nuances of regional styles all summer long. Next week - CNN readers and staff weigh in on their favorite joints and pitmasters from all over the country.
(Travel + Leisure) - Like a lot of people, Jay Metzger draws a line when it comes to his barbecue loyalties - and for him, that line falls along the Mississippi River.
“While it’s nice to enjoy a little Memphis and Carolina barbecue, the real stuff comes from the center of the U.S.,” says the Los Angeles-based advertising executive, who favors Kansas City and Texas barbecue.
Plenty of Travel + Leisure readers agree, ranking KC and more than one Texas city in the top 10. But where there’s smoke, there’s fiery debate. As part of the America’s Favorite Cities survey, readers ranked 35 metro areas for such qualities as good-looking locals, great sports teams, and regionally distinct pizza and barbecue. To be fair, since the survey covered only 35 cities, some barbecue hot spots like Lexington, North Carolina, Lockhart, Texas, and St. Louis, Missouri were not even on the table for this particular vote.
But plenty of other hot-button BBQ cities were - and one dark horse (or perhaps pig) even took the top prize. Certainly, the prevailing styles and some gourmet-friendly trends vary from city to city, from the burnt ends in Kansas City, Missouri, to the mustard-sauced pork in Charleston, South Carolina, or the piles of brisket on butcher paper in Austin, Texas - so the definition of best may depend on what you’re used to.
(Travel + Leisure) No detail is too trivial for New York’s Empellón Taqueria, which stocks more than five types of salt just for its margaritas. One specialty salt is spiked with chiles and ground-up maguey; another, infused with ginger, tops off the spiced pear margarita.
America’s best margaritas, recommended by tequila experts and some of the country’s top mixologists, range from spicy to sweet, shaken to frozen. We wanted to toast the classics as well as quirky variations on the standard recipe of tequila, triple sec, and lime juice. What all these margaritas share with Empellón’s is a thoughtful commitment to quality—and complementary—ingredients.
The esteemed margarita at Tommy’s Mexican, a San Francisco institution, substitutes agave nectar (honey water) for triple sec with such success that it’s been replicated by bars across America.
Houston’s Pastry War supplies a bubble tea straw to suck up the whole pomegranate seeds in its frozen margaritas. In New Orleans, Tivoli & Lee draws on local inspiration, adding native hibiscus to its margarita. These versions don’t require limes, an advantage at a time when a lime shortage has been making headlines and raising prices nationwide.
Whether you’re celebrating Cinco de Mayo or just the end of the workweek, fill your glass with one of the finest margaritas north of the border.