#summer-cuisine

#summer-cuisine

In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.

Shoreditch is becoming something of a burger hub, with various popular burger joints like Meat Stop and Dumbo establishing their presence in the area.

"What we didn't expect was the response - customers were coming by, messaging us, and sharing stories about what the restaurant meant to them. It made us realize this wasn't just a place to eat - it had become part of people's routines and memories."

La Maddalena, Sardinia, is home to the first national park of Sardinia, featuring mostly undeveloped beaches and a vibrant main town with restaurants and shops.

"I found this really cute picnic basket at Goodwill for $4.79 and loved the weaving on it," Ana Ochoa from @ana.ochoaliving said in a recent Instagram video. She shared that the basket's straps were on their last legs, and she had the perfect second life in mind for it.

Breakfast burritos, bowls, and wraps are becoming popular as they are portable and easy to prepare, featuring ingredients loaded with in-demand nutrients like eggs and meat.

Fresha, born Frescia Belmar, is nominally a jazz bassist, but her artistry transcends the form, moving effortlessly between jazz, rock, fusion, and R&B.

"Bringing Gyro City to Astoria feels like coming home. This neighborhood has such a deep appreciation for Greek culture and cuisine."

"THE BEST pierogi me and my fiancé have tried ever in NY. Me and him are both Ukrainian and have lived in Poland, and out of all the places we have tried, these taste exactly like homemade traditional Polish pierogis."

I use a lot of vermouth actually. Obviously it's a fortified wine and so therefore it has a lot of flavor. When I'm doing pastas, for example, I'm using white vermouth sometimes. If I'm doing a seafood pasta with clams, it's amazing. People are like, 'What's that flavor in there?'

"The longer this halibut sits on that hot grill, the easier it will come away from the grate itself."

"I'm certain some wonderful store-bought brands of duck confit may exist, but, in my experience, the homemade product is always more tender and moist."

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.