Our first book, out 2016
Recent Posts
- Where to Eat, Caffeinate and Stay in George Town, Penang: An Opinionated List
- A Helva to Beat All, in Diyarbakir
- Samosa Love in Chennai
- A Little Love, Please, for Koay Teow Th'ng
- Döner Redeemed: Erzurum's Cağ Kebabı
- In Southeastern Turkey, One Thousand Miles of Deliciousness: Part II
- What a Food Writer's Fingers are Worth
- In Southeastern Turkey, One Thousand Miles of Delicious: Part I
- Fırın
- In Antep, a Meal Worth the Wait
Categories
- Aegean Turkey
- America
- Anatolia
- Antakya
- Artisan food producers
- Awards
- Black Sea Coast
- Black Sea region
- Books
- Cambodia
- Cappadocia
- Cheese
- Chengdu
- Chennai
- Chiang Mai
- China
- chongqing
- Christmas
- CIA Worlds of Flavor 2009
- Classes and Workshops
- Coffee
- Culinary History
- Culinary Traditions
- Diyarbakir
- Elsewhere in Asia
- Erzurum
- Games
- Gat Luang
- Gat Luang Diaries
- Gaziantep
- George Town
- Giresun
- Hanoi
- Hatay
- Ho Chi Minh City
- India
- Indonesia
- Inebolu
- Istanbul
- Kahramanmaraş
- Kaohsiung
- Kars
- Kastamonu
- Kelantan
- KLue clips
- Koh Samui
- Kopitiam
- Kota Bharu
- Kuala Lumpur and Klang Valley
- Kuching
- Lamphun
- Laos
- Little India
- Luang Namtha
- Luang Prabang
- Malacca
- Malaysia
- Malaysia Beyond KL
- Mardin
- Markets
- Mexico
- Mexico City
- Multimedia
- noodles
- Northern Thailand
- Not Asia
- Other Stuff
- Our Cookbook
- Our forthcoming cookbook
- Pampanga
- Penang
- Philippines
- Photo Workshops and Expeditions
- Photographs for Sale
- Photography
- Preah Vihear
- Published
- Recipes
- Saigon
- Sanliurfa
- Sarawak
- Sichuan
- Siem Reap
- Sinop
- Southeastern Turkey
- Street Food
- Suitable for Framing
- Taipei
- Taiwan
- Thailand
- Tire
- Tokat
- Travel
- Turkey
- Turkish Regional Specialties
- Unusual foods
- Van
- Vietnam
- Zester Daily
Archives
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- January 2014
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
- August 2010
- July 2010
- June 2010
- May 2010
- April 2010
- March 2010
- February 2010
- January 2010
- December 2009
- November 2009
- October 2009
- September 2009
- August 2009
- July 2009
- June 2009
- May 2009
- April 2009
- March 2009
- February 2009
- January 2009
- December 2008
- November 2008
- October 2008
- September 2008
- August 2008
- July 2008
- June 2008
- May 2008
- April 2008
- March 2008
- February 2008
- January 2008
- December 2007
- November 2007
- October 2007
- September 2007
- August 2007
- July 2007
- June 2007
- May 2007
- April 2007
- March 2007
- February 2007
- January 2007
- December 2006
- November 2006
- October 2006
- September 2006
- August 2006
- July 2006
- June 2006
- May 2006
- April 2006
- March 2006
- February 2006
- January 2006
- December 2005
- November 2005
- October 2005
- September 2005
- August 2005
Categories
- Aegean Turkey
- America
- Anatolia
- Antakya
- Artisan food producers
- Awards
- Black Sea Coast
- Black Sea region
- Books
- Cambodia
- Cappadocia
- Cheese
- Chengdu
- Chennai
- Chiang Mai
- China
- chongqing
- Christmas
- CIA Worlds of Flavor 2009
- Classes and Workshops
- Coffee
- Culinary History
- Culinary Traditions
- Diyarbakir
- Elsewhere in Asia
- Erzurum
- Games
- Gat Luang
- Gat Luang Diaries
- Gaziantep
- George Town
- Giresun
- Hanoi
- Hatay
- Ho Chi Minh City
- India
- Indonesia
- Inebolu
- Istanbul
- Kahramanmaraş
- Kaohsiung
- Kars
- Kastamonu
- Kelantan
- KLue clips
- Koh Samui
- Kopitiam
- Kota Bharu
- Kuala Lumpur and Klang Valley
- Kuching
- Lamphun
- Laos
- Little India
- Luang Namtha
- Luang Prabang
- Malacca
- Malaysia
- Malaysia Beyond KL
- Mardin
- Markets
- Mexico
- Mexico City
- Multimedia
- noodles
- Northern Thailand
- Not Asia
- Other Stuff
- Our Cookbook
- Our forthcoming cookbook
- Pampanga
- Penang
- Philippines
- Photo Workshops and Expeditions
- Photographs for Sale
- Photography
- Preah Vihear
- Published
- Recipes
- Saigon
- Sanliurfa
- Sarawak
- Sichuan
- Siem Reap
- Sinop
- Southeastern Turkey
- Street Food
- Suitable for Framing
- Taipei
- Taiwan
- Thailand
- Tire
- Tokat
- Travel
- Turkey
- Turkish Regional Specialties
- Unusual foods
- Van
- Vietnam
- Zester Daily
We Also Write and Photograph for Zester Daily
- Recipe: Easy Turkish Black Sea borek with pumpkin and walnuts
- How to Make Your Food Market Photographs Sing: Tips from a Pro
- How to Eat Street Food and Stay Safe
- How to Photograph Food Like a Pro
- Heading to Hanoi? Four Delicious Reasons to Skip Pho
- Recipe: A Turkish Comfort Food Incorporates Thanksgiving Leftovers
- Recipe: Yemas Candy, a Filipino Christmas Favorite
- Sweet Treats from Buffalo Milk in Pampangas, the Philippines
- In Eastern Turkey's Van Province, Breakfast is King
- In Turkey, Winter Means Anchovies
Our other blog: refurbishing a Penang shop house
Press and Praise
- Reader's Digest Asia
- The Splendid Table
- Eatocracy
- CNN Go
- Travel+Leisure
- Wall Street Journal Asia
- New York Times Travel
- Times Online
- Radio Singapore International
- Australian Gourmet Traveller
- BK Magazine
- BBC Fast Track
- Culinate
- EurasiaNet
- The Guardian
- Gridskipper
- Utne Reader
- Matador Abroad
- Serious Eats
- Northern Virginia Magazine
- Travelfish
- Lonely Planet
- Asian Food Channel
- The Star
- Philippine Inquirer
In Print
- WSJA: Taiwan's Coffee Culture
- WSJA: Street Food Off the Street
- WSJA: Penang Food Walk
- WSJA: Bangkok's Nang Leong Market
- T+L SEAsia: Kuala Lumpur Indie Music
- T+L SEAsia: Filipino Food Icons
- Saveur: Southeast Asian Markets
- NYTimes: George Town's New Buzz
- NYTimes: Art in Mardin, Turkey
- NYT Travel: Galata, Istanbul's Contemporary Ateliers
- NYT Travel: 36 Hours in Penang
- NY Times: Chiang Mai
