Fishing tips

This article is part of our airport food survival guide, which includes tips and tricks—even a hot take or two—that challenge the notion that airport meals are always dull, overpriced, and tasteless.

Jul 23, 2024 • 6 min read

Jul 22, 2024 • 7 min read

Jul 19, 2024 • 7 min read

Well, here I am again, back in Bangkok, sitting on the same old wobbly plastic stool, outside the same old Chinatown food shop, eating the same old oyster omelet. But there's nothing everyday about this particular dish. Nai Mong Hoi Thod may look like little more than a white-tiled hole in the wall, with a few tables and a fearsome charcoal wok that sizzles and sparks and roars. But appearances can be deceiving. Michelin has designated the restaurant as Bib Gourmand, and its famous omelet—golden, gooey, and studded with sweet-salty bivalves—is a dish of frazzled majesty. As scavenging cats wind between our legs and as tuk-tuks, scooters, and bicycles whiz through air so thick and hot you could scoop it with a spoon, I look at my dining companion, the chef, restaurateur, and writer David Thompson, and grin with sweaty glee. It really is good to be back.

Jul 13, 2024 • 5 min read

Jul 8, 2024 • 5 min read

Jul 12, 2024 • 7 min read

Jul 10, 2024 • 8 min read

Jul 9, 2024 • 7 min read

The readers of Condé Nast Traveler Spain have spoken: Spain’s best beach for 2024 is Zarautz, in the Basque Country. It is followed by Famara, on Lanzarote in the Canary Islands, and Cala Saona, on Fomentera, one of the Balearic Islands.

Jul 3, 2024 • 8 min read

Jun 28, 2024 • 7 min read

This article is part of our airport food survival guide, which includes tips and tricks—even a hot take or two—that challenge the notion that airport meals are always dull, overpriced, and tasteless.

As one local put it, if Bondurant, Wyoming — a town of wide open spaces and a population of 156, per the 2022 census — "is not heaven, it's in the same ZIP code."

Jun 14, 2024 • 7 min read

Last month, as I explored Costa Rica's Pacific coast, I took particular care to visit the Blue Zone of the Nicoya Penninsula.

While growing up in Dubai in the early 1990s, our family's culinary adventures were mostly limited to shawarma and falafel takeaways, dining at Indian and Pakistani restaurants, or American fast-food chains.

Falling as it does in mid-June, Father’s Day coincides with an upswing in outdoor excursions. Whether your dad is into backpacking, fishing or forest bathing, he could probably use a few upgrades for his campfire cooking. Replace his worn-out plastic cooler with one from Oyster, a Norwegian company that launched its gleaming aluminum, vacuum-insulated version last year. The Japanese gear maker Snow Peak has a titanium cup and pot set with thoughtful details: The two items nestle together to save space in a backpack, and the pot’s lid has a silicone tab that won’t get hot, eliminating the need for an oven mitt. (Every ounce counts when you’re carrying your kitchen up a mountain.) To ease his mind around meal planning, gift him a few vegan camp meals from Poe & Co. Folk Foods, founded last year by the California-based chef couple Jamie and Jayson Poe. (She cooked at New York’s Gramercy Tavern, he at the Four Seasons in Santa Barbara.) Their offerings include a black garlic ramen bowl and coconut chickpea stew — all you have to do is pour in a bit of boiling water.

With strikingly contrasting geographies packed into just one country, Ecuador’s culinary offerings are as varied and diverse as its four regions. Andean flavors, coastal seafood, Afro-Ecuadorian recipes and Spanish influences converge to create an eclectic and innovative food-and-drink scene. 

Amid inland South Carolina's year-round bliss – in Charleston, Columbia and Greenville – the state’s shoreline particularly pops come summertime.