How Cooking Satiates My Never-Ending Thirst for Travel When I’m Homebound

"Not everyone travels for food, but few can argue that it's often one of the most memorable parts of any trip."

TRAVEL TODAY Food & Drink How Cooking Satiates My Never-Ending Thirst for Travel When I'm Homebound When I began reading and editing the stories in our September feature package, centered around food and drink around the world, I found myself having to take frequent breaks—and not just because of my growling stomach after reading about Danny Trejo's L.A. taco empire. Instead, I found myself reminiscing about trips past where some of my strongest memories were tied to foods I ate or wines I drank. Not everyone travels for food, but few can argue that it's often one of the most memorable parts of any trip. When I close my eyes, I can hear the crunch of a knife slicing through pastis Gascon (the rustic apple tart from France's Gers region, pictured above), taste the curries at Bangkok's famed Jek Pui, or smell the earthiness of a fresh corn tortilla from a Mexico City street vendor. As I write this letter, I'm packing my suitcase for a trip to the south of France, where I'll be helping acclaimed biodynamic winemaker Gérard Bertrand with this year's harvest and, I'm sure, eating plenty of excellent food. But even when I'm not on the road, I try to keep my memories of great food and drink alive and further broaden my palate in preparation for my next adventure. I often cook from regionally-focused books (In Bibi's Kitchen, a tome of East African cooking was a staple last fall, and lately, I've loved Bavel, a collection of craveable Middle Eastern recipes), and I primarily buy wines from places I've visited–often from winemakers whose sun-kissed grapes I've seen and touched with my own fingers, if not harvested myself. These small moments help satiate my never-ending thirst for travel when I'm homebound and even help spur my enthusiasm for upcoming trips. So next time you're asking yourself "what's for dinner?" or browsing the aisles at your local wine store, why not pick a recipe or bottle from a place you've visited? You'll be surprised at the memories your tastebuds can unlock. READ NOW Laura Ratliff Senior Editorial Director Our editors independently research, test, and recommend the best products and services; you can learn more about our review process here. We may receive commissions on purchases made from our chosen links. Food Travel These Cookbooks Will Take You on a Culinary Tour Around the Globe read more Tuscany Sample Italy's Famed Chianti and Artisanal Olive Oil With These Tuscan Wine Tours read more Food Travel Fruit Snacks, Chickpea Puffs, & Whole Natural Almonds: 15 Healthy Snacks for Every Road Trip read more Napa & Sonoma 9 Sonoma Wine Tours for Spectacular California Wine and Equally Spectacular Views read more Camping 9 Camping Grills That Are Both Compact and Efficient read more Camping From Stovetop to French Press, 10 Top-Rated Coffee Makers for Your Next Camping Trip read more Tech & Gear OXO Is Here to Bump Up Your Campsite Cooking Game read more Camping The Best Backpacking Cookware Sets of 2021 read more VACATION LIKE A PRO You are receiving this newsletter because you subscribed to the Travel Today newsletter. If you wish to unsubscribe, please click here A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005 © 2021 Dotdash.com - All rights reserved. Privacy Policy.

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Get Tender, Succulent Meat Every Time With This Technique

Anything that will benefit from long, slow cooking can benefit from braising.

This Cooking Technique Gives You Tender, Succulent Meat Every Time This method is perfect for cuts of meat with lots of tough, connective tissue that breaks down and becomes tender with long, slow cooking. These cuts tend to be cheaper than beef tenderloin or lamb chops, for example, but they're also deeply flavorful. READ MORE More Tips to Try Yes,You Can Poach Eggs in Your Microwave See More How to Make Your Own (Short-Cut) Ricotta Cheese See More You've Never Had Tofu This Good See More What Is English Clotted Cream and How Do You Use It? See More The Spruce Eats on YouTube Heather Tests the Most Popular Summer Food Hacks Watch Now More From The Spruce "Impossibly" Delicious Swedish Meatballs Braised Butterflied Pork Chops Honey Butter Roasted Chicken Drumsticks Did somebody forward you this email? Sign Up for Cooking School by The Spruce Eats Newsletter! Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback. Follow us:   You are receiving this newsletter because you subscribed to Cooking School by The Spruce Eats newsletter. Unsubscribe © 2021 Dotdash.com — All rights reserved. Privacy Policy. A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005