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For a decade and a half now, Tucsonans have been coming here for fresh-baked bread...and much much more. Get some challah French toast in the morning...or a chicken-green-chile omelette...and no shortage of croissants and scones... Mid-day, if you want one of the best sandwiches around, try the “Everything Reuben,” which won 2nd place in the World Food Championships in Las Vegas last year-- corned beef, vinegar slaw, Swiss cheese and house made Russian dressing on a fresh pretzel roll... Summer brings gazpacho, zesty and cold... ...and every Friday, there’s BABKA! Cinnamon or chocolate--(I pick the chocolate every time)--in a big ‘loaf’ or as a shareable ‘baby babka'--it’s an unexpected big-city-bakery taste here in the Southwest desert. Note the cycling gear on the wall--yes, they sponsor the spandex-clad, those helmeted pelotons who definitely earn their carbs...(Tucson is one of the nation’s biking meccas.) Ahh, “Tucson Born and bread,” read the jerseys and socks... The patio has mountain views and misters to counter the ‘dry heat.’ Years ago, when I first visited Tucson before deciding to move here, this was one of our stops--one of those places that makes you think ‘yeah, I could live here...’

A little over a mile from where the deer roam in the saguaro-studded foothills of the Santa Catalina Mountains, sit down for some izakaya-style dining. Japanese “tapas” might not be a completely accurate description for this genre of shareable plates, but you get the idea. Ginza is family-owned, and a nice surprise in this corner of the desert. After an evening hike in Sabino Canyon, sit down for your choice of izakaya-plates or fresh sashimi—Tucson is only a six-hour drive from the Pacific, and a four-hour drive from the Sea of Cortez. And if you’ve never had a bowl of ‘real’ ramen (just say ‘no’ to maruchan), you’re in for a revelation of toothsome noodles in porky broth. A few of my favorites are the sautéed shrimp with mild green chilies, the gyoza, and (for a main course) the bibimpbap-chirashi bowl. Over sushi-rice, you’re served a generous sampling of fresh sashimi, tamagoyaki (slightly sweet rolled omelet), sprouts, and seaweed, with a quail egg as a garnish. Korean-inspired spicy/sweet ‘bibim’ sauce tops it off. Chef-owner Jun Arai’s wife, Diana, is from Mexico, which explains the homemade flan on the menu. Take a hike, then take a seat. After the cactus, kampai!

New York, Tokyo, and other major cities are home to startling numbers of authentic Neapolitan pizzerias, many with ovens handmade by Neapolitan craftsmen. In those places, pizza making is definitely considered an elevated craft. Perhaps Neapolitans do not think of their cooks as artists because so much of the city’s cuisine is rooted in cucina popolare, or people’s food. What strikes me most about the food of Naples is the uniformly high standards in even the humblest restaurants. That goes for pizzas as well, which makes it impossible to single out one pizzeria. Or so I thought until I visited La Notizia, located up in the hills on the edge of the gritty working-class borough of Fuorigrotta (too far from central Naples to be reached on foot). Owner-chef Enzo Coccia is as obsessed with the details of materials and technique as any Neapolitan tailor.

From my first bite, Coccia’s pizza struck me as something categorically different and decidedly better than anything I had tasted in Naples—or anywhere else in the world. It was feather light but still chewy, the way Neapolitan pizza should be. The thin middle crust didn’t dissolve into a soupy blend of cheese and tomato. When I asked Coccia about his technique, he formed two small test rounds of dough. He flattened one by hand; the other he rolled out with a can. He threw them both into the wood-burning oven and pulled them out 30 seconds later. The hand-formed dough was light and airy. The can-leveled dough was dense. “I prepare my dough at seven in the morning,” said Coccia. “It needs 14 to 16 hours to rise. I make only 300 pizzas’ worth of dough, and when that’s done, we close. Of course it takes the best and freshest ingredients—artisan mozzarella and local extra virgin olive oil—but it’s more than that. You need a passion for the traditional way. Then pizza can be as artisanal as a suit. 39/(0) 081-714-2155. This appeared in the September, 2012 issue.

When this wine country–style restaurant opened in the Laguna Hills in 2016, it was instantly embraced by locals. Maybe it’s the hillside location—no bikinis in sight—that allows diners to breathe easy and indulge. Maybe it’s the warm wood-clad dining room with its lively open kitchen. Or maybe it’s the craft cocktails and 25-plus international wines poured by the glass. Regardless, Ironwood is not the place to come while on a diet. The biggest reason: the house-made giant meatball, served with fresh, made-from-scratch herb pappardelle, spicy pomodoro sauce, and ricotta salata. Limited numbers are made each night, so it’s worth going early (the dinner-only restaurant opens each evening at 5 p.m.). The menu also features American Wagyu burgers, mac and cheese skillets, and pork shanks with fried green tomatoes and fresh burrata—plus colorful, palate-cleansing salads incorporating handpicked local ingredients. When the weather’s good, a retractable roof is pulled back from the heated patio to reveal views of the picturesque Saddleback Mountains. Must-order: the warm fromage blanc brownie with Nutella ice cream.

This intimate, 110-seat restaurant has been hailed as one of the West Village’s true gems since it opened in 2008, both due to the chef’s fresh take on classic Italian cuisine and the inviting ambiance the cozy, dimly-lit eatery exudes. An open kitchen grants diners front-row seats to a culinary production with a rotating cast of fresh pastas starring tagliatelle, orecchiette, and garganelli. Seafood also features prominently in the form of charred octopus, roasted cod, scallops or Arctic char. Oenophiles will delight in the extensive list of Italian wines by region, including an impressive 2,500-bottle cellar that also plays host to private dinners. Just be sure and save room for dessert; the buttery olive oil cake flies out of the kitchen every dinner. Don’t have time to make it down to L’Artusi for dinner? The weekend brunch menu is equally divine.

This former industrial site is a one-stop shopping spot for last-minute souvenirs. Weave in and out of the countless alleys and stalls; among the art galleries, toy shops, crafts stores, farmers market and waterfront restaurants, you’re likely to find something tasty to sample or so unique that you have to bring it home.

Pretty islet Lille Herbern is located in the Oslo fjord, south of the Bygdøy peninsula on the west side of Oslo. The islet used to be a waiting place for ships arriving to and departing from Oslo. Lille Herbern has been open since 1929 and is one of the older eateries in Oslo. The menu has a nautical feel, serving fresh seafood along with gorgeous views of the fjord. To get there, hop on a bus to Bygdøynes and catch the ferry from there.

From May to October, the Frisco Farmers’ Market spreads the bounty of North Texas produce at this local weekend gathering place. Alongside the usual farmers’ produce—including melons, tomatoes, peaches, and corn on the cob—are vendors who sell crafts, knits, and homewares. For travelers who are drawn to fresh-and-local markets but not in need of cooking ingredients, pick up a tamale for lunch or a cupcake for dessert while browsing the aisles.

Clark’s is a small, West Austin neighborhood restaurant for fresh oysters, simply prepared seafood, sustainable selections of caviar, house baked bread, hamburgers, brunch and a carefully curated beverage program. Opened in Fall of 2012 by chefs Larry McGuire and Thomas Moorman, Clark’s won’t disappoint. Must try: Crab Cake: Mache & Frisee Salad, Pickled Shallots, Hollandaise New England Clam & Sweet Corn Chowder: Chive & Chervil, Oyster Crackers Happy Hour 50¢ Off Oysters, $2 Off Beverages Monday – Friday, 3 - 6 pm

The flavor and Spanish Colonial charm of San Miguel de Allende come to life at Los Sombreros, where the atmosphere is as enchanting as the satiny mole Poblano sauce. If you travel with a friend, try the 10-course tasting menu. For $75, it serves two and includes dishes like pozole soup, fig and panela cheese salad, and chile relleno. Los Sombreros also has more than a dozen margaritas to choose from as well as specialty drinks like the Tijuana Donkey with tequila, ginger beer and fresh lime.

The menú del día is a uniquely Spanish tradition. Who in the rest of the world has time to sit for two hours and drink wine, consume multiple courses, all in the normal workday? If you want to experience a traditional menú del día, food that is not glamorous but is nothing if not fresh and made by hand, Politena is your spot. Centrally located and very fairly priced, it’s a perfect example of a great, classic menú del día. Down to the ‘mi casa’ ambience.

Casual wood-fired pizzas are the specialty in this popular, contemporary-styled restaurant owned by longtime locals Deb and David Harries. This place is always busy, so expect a short wait. It’s worth it. The V salad, with arugula, prosciutto, olive oil, lemon and shaved Parmesan is to die for, as is the Tutabella pizza with housemade sausage, caramelized onion, fresh tomato, roasted pepper, fontina, and fior di latte mozzarella. Don’t skip the housemade gelato for dessert.

In Coconut Grove, you’ll find an open-air weekend farmers’ market offering delicious sustainable fruits, vegetables, herbs, nuts, and seeds. In addition to checking out the fresh produce, be sure to stop by the local vendors who sell amazing vegan, dairy-free, and raw foods and baked goods, including vegan sushi and ice cream, raw coconuts, and Indian cuisine. On Saturday mornings, you’ll usually find women in activewear looking for a post-workout snack and families doing their weekly shopping.

The Tuamotu archipelago – 78 coral reef atolls spread north and east of Tahiti – are just remote enough they’ve not been spoiled by excessive tourism. There are a few high-end hotels, but just a few. Instead of tourism, the local economy is still focused on businesses that go back centuries: Fishing. Coconuts. And black pearls. Lots of black pearls.

A walking path, golf course, fishing pier, paddleboat rentals, and volleyball courts ensure that everyone gets to experience nature in their favorite way at this 76-acre park. In the summertime, listen to one of the frequent live concerts while the kids burn off energy running around on the grass.