Four men from China's Uighur region were just freed from the U.S. prison at Guantanamo. The author hopes they get to taste their native food soon, with its mutton-centric stir-frys, chopped salads of onion, tomatoes and, coriander, and stews that combine Chinese ingredients with Central Asian ones.
The author used to think of tofu and tempeh as tasteless, bland, health-store food. Then he went to Indonesia and realized what he had been missing. His discovery inspires him to go to the region where tofu is made. Includes slideshow.
Despite arriving in Vietnam with no eating itinerary, the author finds himself dining in a friend's restaurant under the watchful eye of an American president. A description of the memorable meal, plus a recipe from the restaurant that attracts heads of state from around the world.
The Chinese food in Malaysia, Singapore, and Hong Kong is more precise than in China itself. The author describes the Chinese-style duck, meatballs, and stirfries of Southeast Asia and offers an explanation for why the mainland often can't match them.
To picture a mangosteen, imagine the best peach you've ever had, with a bit of passion fruit, nectarine, and lychee. Imagine a concord grape's sweet purple essence giving way to the clean leanness of a Granny Smith. Add a squeeze of lime, and a spoon of buttery brown sugar. Stir.
Issan, the province of Northeast Thailand, is filled with the rumbling of Harleys, the chanting of monks, and the blaring of rockets. It's also filled with incredible food--food that, like the people, is straight-up country. This slideshow tour shows the food, the people, and the adventure.
There are buckets of ice for your beer, lizards crawling on the walls, and the most elegant preparation of chicken wings anywhere. Once you've had Bangkok bar food, it's tough to remember what all the fuss over pubs was about in the first place.
Tourists in India descend upon the previously remote province of Goa, altering the agricultural landscape. With a transformed agriculture, so too must the surrounding food and culture change with it, for better or worse.
You have to book two months in advance to eat this crab in a tiny, expensive, difficult-to-find restaurant in Bangkok. But exclusivity is different in Asia than it is in the West, and so is the crab. Some parts of the meal are mediocre, but the crab is unforgettable.
After a series of disappointing culinary experiences, the author goes in search of banh mi as a consolation. The Vietnamese sandwich has a growing American fan base. Here's why.
Pork larb spices up your spring. This recipe is citrusy, spicy, nutty, oniony, garlicky, and minty all at once, and at high volume.
Bangkok's fried chicken--crunchy, juicy, spicy even--is some of, if not the, best in world. Years after his first taste of the succulent bird, this intrepid reporter returns for another bite. This time he gets the recipe.
Bangkok's fried chicken—crunchy, juicy, spicy even—is some of, if not the, best in world
Thai food out of a cart far exceeds anything in a restaurant. It's spicier, more aromatic, and adventurous in a way only street food can be. It's just too bad there's no air conditioning.
A 213-year-old living museum of Goa's colonial past features food that Portugese colonial nobles might have eaten centuries ago. In this beautiful palace in this small province of India, two cultural and culinary worlds collide.
With international controversy over who will lead the country, political strife and civil unrest are overtaking Bangkok. The rallies are well attended, but, true to Thai culture, they are as much about eating and protesting. Understanding Thailand's unrest through food.
Every year, 1.5 million Tamil Hindus from across Malaysia descend on Kuala Lumpur for a raucous mix of religion, spectacle, and food. The festival honors the birth of the Lord Marugan, the Tamil god of war, and it is the largest celebration of its kind. It is also transportingly strange.