Travel

How the French eat is an endless source of intrigue. It’s elegant, but in a casual, seemingly effortless way. And of course, they know how to lunch. In fact, in the short time I lived in Paris I witnessed a new approach to lunch that went beyond cramming food in your mouth at your desk. By keeping things leisurely and simple, you too can find lunch bliss. Here are the five most important things I learned about lunch from the French.

One of my favorite holiday memories of Mexico City was on my first New Year’s Eve, when I ran down a dark street in my patent-leather heels, clutching an empty tote bag. My friend’s grandmother called, “Córrele, córrele!” (Run, run!) In the States I usually spent New Year’s Eve in a bar or at a party, but dashing through a residential neighborhood just after midnight felt thrilling — especially if it truly meant I’d travel more in the new year.

You'll have loads of fun (and apples!) at these farms and orchards.

Travel is such a wonderful way to break out of a cooking rut and be inspired by new foods. We’ve all brought edible souvenirs and kitchen treats back from travel expeditions, but what about recipes? Have you ever learned a new recipe while traveling near or far? Have you attempted something new at home that you wouldn’t have otherwise?

Like Florida and Alaska, we felt that the Cajun and Creole cuisines of Louisiana deserved a mention all their own. Here you see a blending of Native American, French, Spanish, and African influences that results in a regional flavor that is as unique as it is mouth-watering.Cajun and Creole are actually two very distinct cuisines. Simply put, Cajun is country food while Creole is the food of the urban centers.

Ah, California! How do you come up with a list of “typical” foods from a place that can grow just about anything? With all it’s micro-climates and mild weather, California is truly a foodie heaven. Take a look!Given the huge range of fruits, vegetables, seafood, and other edibles that this region can support, we’ve tried to include those ingredients that most typify the regional cooking.

Earlier this summer, I spent a day in Florence with Judy Witts Francini, an American who moved to Italy in 1984, married an Italian, and stayed put. She leads tours, teaches hands-on cooking classes, blogs and is the author of a charming book called Secrets From My Tuscan Kitchen. Judy took us all around Florence, tucking into wine shops for sips, and going deep into the aisles of the San Lorenzo Mercato Centrale. It was my birthday, and she left me with a copy of her book.

I spent the last two weeks of December in China, visiting my mother and stepfather, who have been living in Shanghai for the last year. Though I saw just a small segment of the country, I was blown away by the quality and variety of ingredients in the markets, and the great food to be found on almost every corner.We hear a lot about China’s fake honey and genetically-modified milk, but here are a few snapshots of what it is really like to eat in China for a couple weeks.

The attitude in France about food is so different from the way we approach the subject in the U.S. that the biggest culture shock when traveling there for many Americans isn’t the language or time zone, it’s the eating.I hesitate to say you have to go there to see, smell and taste it in order to understand it because I know not everyone can just hop on a plane and go for a meal in Paris. But those blessed enough to travel or live there know.

The outdoor stalls of London’s Portobello Road market have a wealth of tea-related paraphernalia, from toast caddies to tea cups in a riot of English patterns. But if you wind your way into the indoor antique shops along the road, you can also find a number of vintage kitchen items like this funny little “Household Wants Indicator” (remind you of something?) or recipe-printed blanc-mange molds from the 19th century.

Friends, we’re hitting the road! This week marks the start of a long-planned and anticipated new wave of content for Kitchn: travel. Travel? You might wonder about this. We’re a publication that above all else is devoted to helping you cook at home — joyfully, with confidence and empowerment. What does travel have to do with this? Well, everything.