John Cox

Blogs · @wyome

Tagged food · everything

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I’ve Traveled the Carolinas for 30 Years and This Is My Favorite Beach Town—With Tons of Charm and Pretty Coastal Views

A Travel + Leisure travel guide to Holden Beach, North Carolina, written partly from personal childhood nostalgia and told through the perspective of a local third-generation Hobbs Realty operator. It profiles the barrier island as a deliberately unflashy, family-oriented alternative to busier Brunswick Islands destinations like Myrtle Beach, highlighting beachcombing for "sea biscuits," sunset cruises, Calabash-style seafood spots like Provision Company and Dock House, and vacation-rental-heavy lodging options. Worth keeping as a practical, locally-sourced itinerary and eating/staying reference rather than a broader trend or news piece.

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www.theguardian.com

10 of the best fruit and vegetables to plant now for a hassle-free harvest

A gardening guide that pushes back against the temptation to choose show-catalogue vegetables, arguing that reliability, yield and flavour matter more than novelty. It runs through ten specific low-fuss crops—vine tomatoes, mangetout, courgettes, chard, rhubarb, autumn raspberries, winter squash, kale, beetroot and French beans—naming tried-and-tested cultivars for each and giving concise sowing/spacing instructions. Worth keeping as a practical, cultivar-specific shortlist for planning an easier, more productive growing year rather than a general "how to garden" piece.

Permalink foodgardeninglifevegetable

www.foodandwine.com

Why Pasta Tastes Better at Restaurants, According to Chefs

Food & Wine explores why restaurant pasta often tastes superior, tracing the difference to small, intentional steps chefs make: using high-quality ingredients like [[00 flour]] and [[Parmigiano-Reggiano]], fresh eggs and generous finishing fats such as [[butter]] or [[olive oil]]; cooking in lots of well-salted water; pulling noodles slightly underdone so they finish in the sauce; and rescuing starchy [[pasta water]] to bind and silkily thicken sauces. Chefs also transfer pasta directly from pot to pan, toss it with sauce to let flavors marry, and plate by twirling for a composed presentation. The article gathers practical tips from cooks and cookbook authors — including advice in [[The Pasta Book]] and observations from restaurants like [[Heirloom Fine Foods]] — so home cooks can replicate restaurant-quality results.

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www.cntraveler.com

The 9 Best Cities in Mexico: CDMX, Guadalajara, and Beyond

# Mexico's Best Cities Beyond the Capital Mexico City remains the cultural epicenter with over 150 museums and a packed annual calendar highlighted by Art Week in February, jacaranda season in March, and Day of the Dead festivities in October, but the country offers numerous other destinations equally worthy of exploration. Guadalajara has emerged as a rising creative hub hosting major art galleries and the influential International Book Fair, while also serving as the gateway to tequila distilleries and hosting the 2026 FIFA World Cup alongside Mexico City and Monterrey. Oaxaca, Mérida, La Paz, San Miguel de Allende, San Cristóbal de las Casas, Campeche, and Taxco each offer distinct experiences—from Oaxaca's exceptional culinary scene and pre-Hispanic archaeology to Mérida's slower pace and cenotes, Baja California's celebrated gastronomic offerings, colonial charm in San Miguel de Allende, Mayan heritage in San Cristóbal, coastal tranquility in Campeche, and silver craftsmanship in Taxco.

Permalink foodculturetravelmexico

www.themanual.com

A Michelin-recommended culinary tour of North Carolina

The Michelin Guide's 2025 expansion into the American South includes North Carolina, which earned significant recognition with one Michelin star, seven Bib Gourmand awards, and 39 recommended restaurants. The author toured four major North Carolina cities—Asheville, Charlotte, Raleigh, and Durham—to sample standout restaurants ranging from casual seafood counters and wine bars to fine-dining establishments, highlighting how the state offers diverse cuisines from Southern comfort food and Italian to Indian, Croatian, and Louisiana cooking. The restaurants showcase local Appalachian and Carolina ingredients while blending regional traditions with innovative techniques and international influences.

Permalink foodsustainabilitynorth carolinarestaurants

www.eater.com

www.tuscanynowandmore.com

What is Digestivo - A Guide to After-Dinner Drinks in Italy | Tuscany Now & More

Digestivo is an Italian after-dinner spirit tradition distinct from aperitivo, typically served neat at room temperature after dessert to aid digestion while extending the social experience of dining. Regional varieties include grappa in Veneto, Cynar (artichoke-based amaro) in Venice, limoncello along the southern coast, Moscadello dessert wine in Tuscany, and sambuca in Rome, each with distinct flavors ranging from herbal and bitter to sweet, and many with roots in monastic medicine or ancient Roman remedies. The piece traces how these digestivi differ from aperitivi in alcohol content and sweetness, explains their regional significance across Italy, and describes traditional serving customs like the ammazzacaffè ritual of pairing grappa with espresso.

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www.travelawaits.com

11 Tastiest Liqueurs From Around The World And How To Enjoy Them

This guide surveys eleven liqueurs from around the world, tracing their origins from medieval herbal medicines through modern cocktail culture and offering descriptions of each drink's flavor profile and traditional or innovative serving methods. Each liqueur is presented with its country of origin, distinctive characteristics, and recommended ways to enjoy it—whether served neat, on ice, in cocktails, or in desserts. The piece emphasizes both classic options like Chambord and Pimm's and more adventurous choices like hibiscus liqueur and mastic, encouraging readers to explore beyond familiar brands.

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www.travelandleisure.com

3 Incredible Itineraries for Travelers Heading to Greece This Year

Planning a trip to [[Greece]] means balancing ancient history, island life, and logistics: start in [[Athens]] for a day or two to see the [[Acropolis]] and local neighborhoods, then hop to islands like [[Santorini]], [[Mykonos]], [[Naxos]] or [[Paros]] depending on whether you want sunsets, nightlife, or quieter beaches. Travel during shoulder seasons (spring and fall) to avoid crowds; book popular ferries and inter-island flights in advance and reserve accommodations early in summer. Rent a car on larger islands such as [[Crete]] for inland exploration, savor tavernas and regional cuisine, and leave room for unplanned discoveries along the [[Aegean Sea]]. Practical tips include checking ferry timetables, packing sun protection, budgeting for peak-season prices, and allowing extra travel time between islands for a relaxed, well-paced itinerary, while being mindful of local customs and seasonal festivals.

Permalink foodtraveleuropearchaeology

www.travelandleisure.com

10 Eating and Drinking Rules Italians Live By

Travel + Leisure's guide to eating and drinking rules Italians live by outlines the informal but firm customs that shape meals across [[Italy]], from when to order [[espresso]] to how to treat [[pasta]] and [[pizza]]. It explains mealtime structure—antipasti, primi, secondi—plus the role of the [[aperitivo]] hour, bread etiquette, and why regional pride determines ingredients and portioning. The piece covers social rules like declining offers politely, tipping norms, and the importance of savoring rather than rushing food, and it highlights gestures, seasonal produce, and local specialties such as [[prosciutto]] and [[olive oil]]. Practical tips help travelers respect traditions, find authentic experiences, and understand why certain behaviors that seem rude elsewhere are normal in Italian dining culture. It also advises on when to order wine versus water and how to approach markets and neighborhood trattorie to better connect with locals.

Permalink foodcultureitalytravel

www.themanual.com

The ultimate guide to the Mediterranean diet

The Mediterranean diet emphasizes whole, plant-based foods—vegetables, fruits, legumes, whole grains, nuts, and olive oil—modeled after traditional eating habits in Greece and Italy during the 1960s, when these regions had notably low rates of heart disease, diabetes, and obesity. Extensive research shows the diet reduces cardiovascular disease risk by roughly 30%, lowers blood pressure and cholesterol, aids weight loss, and is more sustainable than restrictive fad diets because people actually stick to it long-term. The approach avoids processed foods, refined grains, processed meats, and artificial ingredients while allowing moderate amounts of fish, poultry, dairy, and eggs, with red meat consumed sparingly.

Permalink foodnutritionhealthweight loss

www.thekitchn.com

A Home Cook’s Guide to All the Cuts of Beef

This guide breaks down the eight primal cuts of beef—chuck, brisket, shank, rib, plate, loin, flank, and round—explaining which parts of the cow each comes from and how that affects tenderness and flavor. For each primal, it describes the specific retail cuts available, their taste characteristics, and the best cooking methods, helping home cooks match their cut selection to appropriate preparation techniques. The overarching principle is that heavily-used muscles are tougher and benefit from slow cooking with liquid, while tender, expensive cuts from less-active areas are best prepared with dry heat methods.

Permalink foodrecipescookinggrilling

www.tastingtable.com

24 Absolute Best Milkshakes In NYC

This article is a guide to 24 of NYC's best milkshakes, featuring detailed descriptions of unique and classic shake offerings at establishments across the city. Each entry includes the shake name, the shop that serves it, a brief description of the flavor profile and preparation, and the restaurant's contact information and address. The selections range from nostalgic retro diners like Lexington Candy Shop to innovative creameries like Morgenstern's and Milk Bar, showcasing how milkshakes remain a cherished NYC tradition across different neighborhoods and price points.

Permalink fooddessertsrestaurantsnew york city

www.tasteofhome.com

Gyros

This recipe shows how to make Greek gyros at home without a rotisserie by processing ground lamb and beef into a paste, baking it in a water bath, pressing it with weight, then slicing and pan-searing the meat until crispy. The detailed instructions cover everything from ingredient selection (emphasizing well-marbled meat to prevent dryness) through assembly with traditional toppings like tzatziki, tomatoes, and lettuce, plus storage and freezing tips for make-ahead meal prep.

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www.simplyrecipes.com

The 20 Best Chili Recipes Ever

This roundup presents 20 of the best [[chili]] recipes, showcasing everything from classic [[beef chili]] and Texas-style con carne to milder [[white chicken chili]], vegetarian and pumpkin-infused variations, and regional twists like [[Cincinnati chili]]. The guide highlights quick methods (pressure cooking in an [[Instant Pot]]), slow-simmered stovetop versions, and measure-and-dump conveniences for busy cooks, plus creative hybrids such as chili mac and chili-topped [[hot dogs]] and a copycat [[Wendy's chili]]. Practical tips include serving suggestions — especially a slice of [[cornbread]] — and advice for leftovers and batch cooking. Recipes accommodate different proteins (ground beef, turkey, chicken, rotisserie chicken), beans-or-no-beans preferences, and slow-cooker or Instant Pot timelines so cooks can pick a version that suits their taste and schedule. Each entry links to a full recipe with ingredient lists, step-by-step instructions, and suggestions for toppings and garnishes, too.

Permalink foodrecipescookingvegetarian

www.seriouseats.com

5 Delicious Cheeses You Should Throw on the Grill

Grilling cheese means searing slabs so they brown on the outside while softening inside, and this Serious Eats guide by Joshua Bousel highlights five cheeses that withstand heat: [[Halloumi]], [[Kefalotyri]], a labeled grilling cheese from Central/South America, [[Queso Panela]], [[Provolone]], and bonus [[Kasseri]]. Bousel explains origins (for example [[Halloumi]] from [[Cyprus]]/[[Greece]] and [[Queso Panela]] from [[Mexico]]), milk types, textures, and best uses—salads, saganaki, tacos, salsa-backed plates, and provoleta-style toasts—plus tips for pairing bold seasonings, citrus, and herbs. He emphasizes halloumi’s high melting point and chewy bite, kefalotyri’s saltiness, panela’s fresh softness, and when softer cheeses like kasseri or provolone can still shine despite melting quickly. Practical serving ideas and cautions about sticking and meltability round out the piece, with links to recipes for trying these cheeses on the grill.

Permalink foodrecipesmediterraneangrilling

www.rd.com

How to Make a Vinegar Fruit Wash That Really Cleans Your Produce

A vinegar fruit wash—made by mixing one part vinegar with three parts water—effectively removes bacteria, mold spores, and pesticides from produce because vinegar's 5-6% acetic acid kills pathogens and prevents mold growth, extending freshness longer than plain water rinsing alone. The article explains when and how to use the wash (spray method for smooth fruits, soaking for small or textured produce), emphasizing the importance of washing all produce immediately upon purchase and drying thoroughly before storage to prevent cross-contamination in the fridge.

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www.outdoorlife.com

25 Best Camping Food Ideas

This comprehensive guide offers practical camping meal recipes for every daypart, organized by cooking method (simple prep, gas stove, or campfire cooking) and ranging from quick breakfasts like bagels to elaborate dishes like chicken and waffles or foil-packet Reuben dinners. The article includes detailed ingredient lists and instructions for several complete recipes, along with shorter suggestions for lunch, dinner, desserts, and snacks that can be adapted to different skill levels and available time. Beyond recipes, it addresses food safety concerns like not storing food in tents and offers practical advice on meal planning based on how much time you want to spend cooking versus exploring.

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www.nytimes.com

How to Feed a Runner

This comprehensive guide explains how to optimize nutrition and hydration for long-distance running training and racing, covering what types of food fuel muscles (carbohydrates for immediate energy, fat for endurance, and protein for muscle recovery), how much of each macronutrient endurance athletes need, and the specific timing of meals before, during, and after runs. It debunks common running nutrition myths—including that carb-loading the night before is essential, that low-carb diets boost performance for average runners, or that you need commercial products for fuel—while offering practical advice on calculating calorie needs, managing "runger," and even homemade alternatives to sports drinks and gels.

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www.nytimes.com

Everything You Want (and Need) to Know About Salt

This guide explores the surprising diversity of salt varieties and their distinct culinary applications, moving beyond the uniform industrial table salt that dominated the 20th century. The author traces how chefs like Ferran Adrià and Alice Waters rediscovered traditionally made salts—fleur de sel, flake salt, sel gris—and found that their delicate crystals and mineral complexity transformed dishes in ways granular salt couldn't. The piece breaks down the key differences between common types (table salt's metallic harshness, kosher salt's coarse grains, flake salt's pyramidal structure) and explains when to use each, from finishing dishes with fleur de sel's briny complexity to cooking pasta with coarser sea salt.

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