THE R&K INSIDER HAS EXCLUSIVES ON WHERE OUR CORRESPONDENTS TRAVEL, WHAT THEY EAT, WHERE THEY STAY. FREE TO SIGN UP, UNSUBSCRIBE AT ANY TIME
No posts matched the filter you selected. Try viewing all posts.
Chicken rice, the world's most complex simple food.
What 5 hours, 26 courses, and $902.47 worth of food and booze looks like
Around the island in 41 dishes
For Nathan Thornburgh, there's only one antidote to LA's smog, traffic and strip-mall disappointments: a technicolor taco from a Southern California institution.
In a city of rules and strictures, an unexpected trend has taken flight: unlicensed private kitchens. Our correspondent visits one of the best.
Loud, complex and big enough to feed a village, the Mission burrito is American to its core.
It’s a pizza with an Italian body and an American soul—and a taste that will haunt you for weeks
Denmark's open-face sandwich is an evolutionary key, something between entrée and sandwich, a fish that walks on flippers.
The tortilla has no better friend than the spit-carved, chile-rubbed pork of the al pastor taco, perhaps Mexico’s most heroic hand-held food. We offer an ode, plus a recipe, for your next Mexican feast.
In the wake of last night's Best Restaurants in the World announcement, we offer a taste from the "second best restaurant in the world"
Uncovering the secret sauce at Le Relais de Venise, a Parisian Steak Frites powerhouse
We are all People of the Book. We eat chicken liver.
All birds are not created equal, a lesson best learned from the rotisserie masters of Peru
The king of Peruvian street food has made its way indoors
A plate of the world's best vodka chaser, from Salekhard on the Arctic Circle
Soak up the heart-stopping details behind Peru's most indecent dish.
Matt heads to the high Andes bread capital, but gets swept up in a mind-bending troutfest
Peru's national cocktail is a strong candidate for world's finest alcoholic beverage.
Don't ask for BBQ sauce at Smitty's or for a fork: anything that would stand in the way of the intimacy between mouth, fingers, and beef is, as my people used to say, verboten
Vietnam runs on ca phe sua da, rocket fuel for the body and soul.
Roads & Kingdoms full site is launched, with a side of duck sausage Bánh Mì. Today's foodporn.
Chef Paul Hargrove. Remember that name: the man is handsome, genial and ridiculously fluent with food.
Most men think they were born to grill, but Victor Arguinonziz has smoke and fire in his DNA.
If you were reared on Double-Doubles, every other burger is fighting for second place.
These potatoes barely register on the Scoville scale, but damn are they delicious.
Pork, lemongrass, chilies, cilantro: What more could you want?
These beauties come from one of the main thoroughfares in Bruges, where tourists make easy prey for any Belgian with a waffle iron.
Dripping with ocean water, gilded with garlic and ginger, these crustaceans make the famous chili crabs of Singapore seem clumsy by comparison.
The concentrated broth is good enough to flood your dome with a rush of umami-triggered endorphins.
Hangovers tremble in fear at the sight of breakfast udon.
The French have their fingerprints all over many of Vietnam’s greatest culinary contributions, including this bowl.
What started out as a lifeline has turned into a routine: squid, eggs, bread, cava.
When an Italian pizza master told me Japan is making the best pies in the world, I had no choice but to investigate.
Kaiseki cuisine at its finest, elegant and sophisticated enough to eat in a kimono on a tatami mat, but just willd enough to leave your head spinning.
Eating dumplings with a People's Liberation Army paratrooper in Nanjing.
Imeretians form it in a circle, Ossetians add potatoes, the Svaneti add greens. But Adjarian Khachapuri is as it should be: a song of salt, of milk, of yeast, of yolk.
I died as a mineral and became a plant / I died as plant and rose to animal / I died as animal and I was Man / Why should I fear? When was I…
This isn't just America's most decadent piece of poultry, it's also a glimpse into the future of the South.
Ivan Shishkin—journalist, photographer, chef and raconteur—makes a delicious a multiple course feast in Moscow.
The day I ordered these chilaquiles was my second in Juarez.
This: a plate of perfectly grilled fresh calamari with chili oil for dipping. Thank you, Istanbul.
I felt like the old tribes had left the photographer and I these gifts. Ground beef and lamb, wrapped softly in dough, paired with a half-dozen beers to help us all to eat, smoke, drink…
In the forest of herbs there’s a glade, a salted pond, and the duck swims contentedly in it, inside out.
ROADS & KINGDOMS
R&K on Twitter
R&K on Facebook