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Aloha, Vegas
by Brock Radke With laid-back island tunes drifting overhead and photos of friends and family posted on the wall, this strip-mall restaurant feels more like a weekend cookout. It smells like home,...
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True Nordic Iceland's Seafood
by Shane Mitchell Even by Icelandic standards, the Westfjords is isolated. A cliff-rung peninsula on the island's northwest corner, it is tied to the country only by a four-mile-wide isthmus. Fish...
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Smoky and Sweet
by Betsy Andrews Recently at Spot Dessert Bar in Manhattan's East Village, I ate a slice of cake unlike any I'd had before: It was a coconut cheesecake with a thick whipped cream topping, and it...
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Restaurant Review: Verjus, Paris
by Alexander Lobrano The first real modern American restaurant in Paris opened last December. It's called Verjus, it occupies a sunny triplex space in a 19th-century house overlooking the...
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Iowa's Pork Tenderloin Sandwiches
by Jane and Michael Stern Of pork products that make Iowans proud, the tenderloin is king. We don't mean a roast that requires marinade or seasonings, then gets carved, plated, and eaten with knife...
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Corsica
by David McAninch In the palm-shaded Corsican city of Ajaccio, I'm standing at an open window overlooking the port, which shimmers in the hot sunlight of a late-spring morning. In the distance, I can...
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Costa Rica: San Jose's Mercado Central
by Jane Sigal Most visitors to Costa Rica zip through the capital city, San José, on their way to beaches or jungles. But I like to linger there, if only to spend a morning at Mercado Central, a...
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Universal Language
by Francine Prose My son Leon and his wife, Jenny, joke that their love blossomed over enchiladas. Jenny prepared them for him on one of their early dates. Jenny is from Mexico, and we couldn't have...
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The Guide: France's Route 7
by Sylvie Bigar Where to eat and what to do while traveling along France's Route Nationale 7. From the charcuterie of Lyon to the Pissaladières of Provence, this is an eating tour of a lifetime.Where...
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20 Great Bread Bakeries
by Meryl Rosofsky and Alex Rush Acme Bread CompanyBay Area, California510/524-1327 This nearly 30-year-old Berkeley institution, helmed by co-founder and Chez Panisse alum Steve Sullivan, is not...
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A Feast For All
by John O'Connor The heat is gathering, driving everyone indoors. It's midafternoon in Dakar, Senegal, and the foot traffic in this narrow, two-story home in the working-class Gibraltar neighborhood...
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Pod People
One thing that makes Portland's food carts so special is the way they are grouped together in what's locally known as "pods," which range from a couple of vehicles with shared tables to dozens lining...
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Food of the People
by Dana Bowen How nice it would be to live in Portland. That's the thought that kept running through my mind as I sat on a bench downtown one sunny lunch hour last fall, eating some of the juiciest,...
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Rijstaffel
by Jamie Feldmar For all its rich history, beautiful cities, and exquisite drinking culture, it's rare that people travel to the Netherlands specifically for the food. While it's true that Dutch...
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Brain Food
by Hugh Merwin Robert Browning Sosman, a physical chemist who died in 1967 at the age of 86, packed many careers into one lifetime. He wrote the definitive book on the chemical compound silica; was...
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Postcard: Dutch Pancakes in Amsterdam
The Dutch version of our flapjacks are pannekoeken. These enormous, paper-thin pancakes are made from a skillet-fried batter of flour (traditionally including buckwheat flour), milk, salt, and eggs,...
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A Global Guide to Molecular Restaurants and Bars
by Niki Achitoff-Gray and Lauren Stefaniak From lamb with 86 ingredients at Alinea in Chicago to "X-treme Chinese cuisine" in Hong Kong, high-technology dining is a global phenomenon. Here are our...
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Sweet Break
by Nicholas Gill Every summer weekend in Lima, Peru, scores of residents evacuate the capital for a 100-kilometer drive south to the beaches where the city's upper crust keeps summer homes. The...
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The World's First (and Finest) Ice Cream Cone
by Christine Chung In Norfolk, Virginia, on an unassuming stretch of Monticello Avenue, Doumar's Drive-In is serving up ice cream in hand-rolled waffle cones, just as founder Abe Doumar did a century...
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