Every traveler knows that one of the rewards of visiting new places is experimenting with regional foods. A vast array of local ingredients, herbs, spices and cooking techniques guarantee an almost limitless supply of new dishes to tempt the palate.
It’s been hammered into our malleable brains since childhood, so of course, we all eat nutritious fruits and veggies for a healthy body. At least that’s what most of us like to tell ourselves.
In the interest of rest, relaxation, and a bit of Thanksgiving time off, we’re re-publishing one of our most popular holiday posts: Pi on Pie.
Dining out is first and foremost about delicious food, but a truly memorable restaurant experience engages all five senses. Sometimes it’s a special occasion with plans and reservations; even better are the surprises that are happy chains of coincidences.
We were first introduced to Balkan cuisine in Sarajevo on a cold, wet, wintery day. That’s when we tasted Cevapcici – one of Bosnia’s favorite dishes.
We love wandering around Europe, particularly the regions less visited. So the past few years we’ve focused on traveling throughout Eastern Europe, the Baltic States, and the Balkans.
Early mornings in Luang Prabang are quiet, unhurried affairs. The highlands surrounding the town bless the day with a delightful long-sleeved respite from the heat, and it’s the perfect time for a jog and a meandering, cool-down walk.