Abbey Road Revisited
Author: Amy Cotler
Apple-Ginger Shrub
A mix of apples in my old kitchen Just enjoyed my first shrub — a sweet and sour fruit drink — at Street Eats in Northampton. It set me off on an adventure that I hope to pursue all year round, using seasonal produce. (Think strawberry shrub in the spring, pear shrub in right now.) […]
Zucchini Feta Fritters
These savory cakes are crisp on the outside, soft and chewy on the inside, and are superb accompanied with a salad of summer tomatoes and chopped Greek olives. It’s a snap to use lots of local goodies in this recipe, such as garden zucchini, farmers market onion, local yogurt, eggs and even feta. Tip: For […]
Hoi An, Vietnam (and about Slow Travel)
It’s impossible to ignore Hoi An’s appeal. Small bridges run across Thu Bon River, which meanders through town, bordered by semi-distressed, romantic French colonial buildings. The town’s signature lanterns twinkle at night.
Hanoi, Part 2 (and a peek at Hulong Bay)
Hanoi, Part I
After sleepy Laos, caffeinated Hanoi woke us up. Seconds after leaving our guesthouse, we were crossing anarchistic avenues jammed with shops and cafes. Vietnamese sat everywhere on tiny plastic foot stools, spilling out from cafes onto sidewalks, drinking iced coffee, engaging in chatter, while peeling sunflower seeds, dropping them, along with everything else, the ground. […]
Made to order, seasoned to taste
Street Soup The time had come. I’d passed her two or three times and watched her ladle, steam rising from her soup. Her little stand was neat with bowls of leafy greens, cilantro and celery lined up, waiting in their bowls. Noodles, rice and wheat, thick and thin, pressed into the front of her glass […]
Luang Prabang, Laos
The Glory of Luang Prabang — An interview Tell me about the town People tend to stop briefly in Luang Prabang. They should stay longer. The town has distinctive
Northern Laos, Part 2
BaNa Can’t get more farmed-foraged-and-fished than our meal of river fish with garden dill and a squeeze of lime picked from the tree out back. Light and fresh, we ate them whole, heads and all, from their bamboo infused broth, their bones crunching ever- so-slightly in our mouths.
