Places
We stay long enough to understand a place's food culture, meet the people who make it delicious, and get the inspiration that only comes from being a temporary local. Open a city to find everything made there.
Two months in Moorea, with trips to Tahiti — chasing pastel churches against volcanic peaks and lagoon blues.
A magical desert oasis outside Ica, four to five hours south of Lima — dune buggies, sandboarding, and glamping under the stars.
A 50-minute flight from Rarotonga to one of the most extraordinary lagoons in the South Pacific.
A stretch of protected Pacific coastline where development stayed away — jungle, nesting turtles, and quietly excellent tables by the sea.
The largest of the Galápagos islands and my favorite — flamingos behind the beach, lava tunnels full of turtles, and a sleepy end-of-the-world town.
Colonial architecture, jazz drifting from doorways, and a neighborhood restaurant that became home three blocks from the apartment.
From poke on the rocks of the North Shore to Chinatown's late-night resurgence in Honolulu.
Old-school Paris — family history, tea rooms, and a lifelong devotion to Mariage Frères.
Home to a hidden supper club, and to the food writer who taught me how to navigate Thai food properly.
Condesa wanderings, chef's tables on rainy nights, and a city that keeps teaching me something new about Mexican food.