Springy, buttery pancake batter envelops creamy dulce de leche in a bite-sized ball that’s gently crisped all around. Pair the pillowy pancakes balls with a few strips of bacon glistening with a combination of brown sugar and a kick of spice, and you’re having breakfast at a quaint, eclectic spot in Columbus called Katalina’s.
Palm-sized, circular dumplings that are pulled together in a swirling flourish at the top – Nepalese momos are an edible work of art. Tucked inside each delectable one is a mixture of fresh ingredients that are cooked before being stuffed inside the thin dumpling dough, to ensure the filling stays moist once they're steamed.
Plump and misshapen, with a soft, chewy texture that’s reminiscent of pasta or gnocchi, Spätzle belongs in its own culinary category altogether.
Pervasive in Germany, Austria, and Hungary, and stretching into Switzerland and other neighboring European countries, the popular pasta comes in several varieties. But the miniature dumplings usually share a few common threads – a simple dough, heavy with egg and flour, and a cooking method that involves dangling the dough over simmering water so that it cooks on contact.
For those with Mexican heritage, Cinco de Mayo is a day to commemorate a strong and vibrant culture—and for all of us, it’s a great excuse to cook up some amazing food.
Visits to coffee houses were a frequent indulgence when I live in Vienna in my early twenties – my drink of choice was velvety hot chocolate slathered with just-whipped heavy cream, dusted with cocoa powder.
My other indulgence? Pastries.
Eclairs, steamed cakes, moussed slices, meringues, puff pastries – the coffee house cases always seemed stocked with some new-to-me delicacy just waiting to be sampled.
Crushing over almost 270 feet to the ground below, Snoqualmie Falls, just east of Seattle, has become a draw for locals – and visitors from around the world. Next to the towering Mount Rainier (about 70 miles directly south), Snoqualmie Falls often tops the list of most popular natural sites in the state.
“Everyone can tell you an apple experience,” says Sarah Brown, a touch of nostalgia in her voice. “For me, it was Yellow Transparent. Growing up we had a Yellow Transparent apple tree and I would just sit and eat and eat. Every few hours my mom would come by and say, ‘You’re going to get a tummy ache.
Italians serve up silky gelato. In India, expect kulfi for an icy dessert. Mexico’s popsicle-like paletas come in endless fruit flavors. For Japanese, ice cream mochi encase spoonfuls of ice cream in flavors like sweet mango, green tea, strawberry and more in a thick, rice shell. Americans make towering sundaes with multiple scoops of ice cream drenched in hot fudge before being sprinkled with chopped nuts and topped with a sticky-sweet maraschino cherry.
Reimagined from the bones of an old fish cannery, the Monterey Bay Aquarium in Monterey, California, stands apart as one of the top aquariums in the world. The expansive 3.3-acre, 320,000-square-foot facility melds into the Monterey Bay taking advantage of its unique position as part of a National Marine Sanctuary.
