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The Luxury and Relaxation of Playa Viva in Mexico

By
Kylie Thomas
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0
A naked woman laying in the dark blue ocean as the waves come in.

If ‘regenerative travel’ sounds like an oxymoron, then it’s time for a visit to Playa Viva on the west coast of Mexico. It’s a resort where luxury and a serious commitment to the environment sit together comfortably. Julia Platt Leonard takes us on a tour.

A wood hut sits in the middle of a group of palm trees, illuminating from the inside at Playa Viva.

A Trip to Playa Viva on the West Coast of Mexico

You could go to Playa Viva and spend your days lazing on a sun lounger under a palm tree, gazing at crystal white sands and an azure Pacific Ocean. To sustain energy for leafing through the stack of books you brought with you, you’d join other guests for farm-to-table meals, held communally three times a day.

The outside of a pool with a circular lounge in the center at Playa Viva.

An afternoon foray to the bar for their signature basil margarita wouldn’t be a bad idea, so you could toast another glorious sunset. If you can muster the energy, a short amble down the beach would reward you with a deep tissue massage in a beachside bungalow, as you’re serenaded by the lapping waves of the ocean.  

The grounds of Playa Viva resort on the beach of Mexico.

But if that’s all you did, you’d miss out on what makes Playa Viva, well, Playa Viva. While some other beach resorts hermetically seal guests away from surrounding villages and life – Playa Viva not only welcomes that life in, but invites you to journey out to experience it. That could mean a dawn visit to the turtle sanctuary to watch as staff and volunteers release hours-old turtles back into the ocean. Or an ATV ride up the mountain to visit with the Gutierrez family who grow cacao and coffee. The air is cool and the hospitality warm as they prepare you an early lunch of the best black beans you’ve ever tasted, along with tortillas cooked before your eyes.  

A small turtle swims through a teal ocean.

Baby turtles from the turtle sanctuary at Playa Viva take their first strokes after being released into the water.

Explore the Coast While Leaving Time for Yourself

Other excursions provide a glimpse not only into coastal life but also the work Playa Viva is doing to protect it, like safeguarding the vitality of the watershed which flows from the Sierra Madre mountains down to the ocean. Hop on the farm truck for a tour with Permaculture Manager Amanda Harris. She’s responsible for the 200 acres of land that comprise Playa Viva and helps ensure it’s a healthy ecosystem. She’s smart, passionate, and funny. And if you keep your eyes peeled, you’ll probably spot the lettuce growing that you’ll eat later that day.   

A bowl of tamales mixed with pink flowers at Playa Viva.

Chocolate tamales using 70% pure cacao chocolate from the Gutierrez farm in the Sierras.

But whether you’re hoping for a day fishing or touring a Pacific wetland, don’t schedule anything until you arrive. Why wait? Playa Viva co-founder David Leventhal says it’s to allow time for what he calls the “Playa Valium” to kick in. “I think our lives are over-scheduled as it is, and there’s something about arriving and letting go and feeling like you can do nothing and that’s okay,” he told me.

An Emphasis on Rest

And he’s right. I arrived dressed for cold climes in black and wool, squinting to see so much sun in winter. A host welcomed me, offered a cool drink, and took me and fellow guests on a tour. I shed the black quickly but it took longer to stash my cell phone and computer. Eventually, my breathing grew slower and deeper.  

A woman bends back while practicing yoga in a bamboo hut.

Morning yoga to waken your senses and limber your body.

Morning yoga classes in an oceanside shala (the Sanskrit word for “home”) helped limber up my body and calm my chattering mind. Staff and guests sit together for meals (perfect for the solo traveller) so soon you’re on a first name basis and sharing life stories. It’s luxury but on a decidedly human scale and as they like to say, without the guilt.      

A woman mashes up fruit with her hands.

Making coconut candies by hand at the nearby village of Juluchuca.

Rest and Rejuvenate at Playa Viva at a Real Vacation

It’s all part of Playa Viva’s reputation as a regenerative travel destination and if that sounds too good to be true (and trust me, it did to me, too), it’s not. Leventhal gets as excited taking guests on an impromptu tour to show how grey water is used to irrigate the gardens and a peek at their solar powered electrical room (they’re 100% off-grid), as he does showing off the latest bamboo-constructed treehouse with lofty ceilings and jaw-dropping ocean views.    

A white bed and lounge chair sit in a hut at Playa Viva looking out to the palm trees.

The sound of crashing waves lulls you to sleep at a Playa Viva treehouse.

And that’s the thing about Playa Viva – it proves that luxury travel doesn’t have to take a toll on the planet. “You can have so much richness and still be immersed in nature,” Leventhal says. It’s all about small choices like cooking with seasonal ingredients grown on their own farm or by neighboring farmers, to beds made up with organic sheets that invite you to rest after a long day. It’s staying at a place that cares as much about its community as it does about its guests. And a place that leaves you feeling good rather than guilty when you check out.  

Leventhal likes to share what a guest once said to him: “You check all my boxes … even boxes I didn’t know I had.”  

Story by Julia Platt Leonard
Photography Courtesy of Playa Viva

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Carrot, Bell Pepper and Coconut Milk Soup

By
Jordan Snowden
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0
An above shot of a white bowl filled with a yellow liquid, Carrot, Bell Pepper and Coconut Milk Soup, sitting on a white picnic table. A silver spoon sits to the side.

Creamy and refreshing, this Carrot, Bell Pepper and Coconut Milk Soup is reminiscent of Thai cuisine and comes with a very intense aroma that is sure to win you over. The sweetness of carrots and bell peppers is balanced by the tanginess of lime juice and apple cider vinegar, while ginger provides the right amount of spiciness. It is meant to be served cold, but it works just as well when it’s warmed up.

Why Use Coconut Milk in Soup?

The use of Coconut milk allows for a rich and silky soup without a drop of cream. Its natural sweetness creates flavor harmony, perfectly balancing chili, lime, garlic, and ginger for that crave-worthy sweet-salty-spicy-sour combo.

Additionally, the healthy fats provide a nutrient boost, making soups more satisfying and energizing. It’s perfect for those following a vegan diet.

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An above shot of a white bowl filled with a yellow liquid, Carrot, Bell Pepper and Coconut Milk Soup, sitting on a white picnic table. A silver spoon sits to the side.

Carrot, Bell Pepper and Coconut Milk Soup

  • Author: Sara Ghedina
  • Yield: Serves 4
Print Recipe

Description

Creamy and refreshing, this soup is reminiscent of Thai cuisine.

Ingredients

Scale
  • 1 lb. carrots, peeled and ends removed
  • 1 yellow bell pepper
  • 1 thick slice day-old country bread, cut in bite-size pieces (about 1 cup)
  • 1/2 red onion
  • 2 garlic cloves
  • 2 tbsp coconut oil
  • 2 tbsp apple cider vinegar 
  • Juice of 1 lime
  • 1 tsp turmeric
  • 1 tbsp grated ginger
  • 3/4 cup coconut milk
  • 1 to 3 cups of water
  • Salt and pepper to taste

Instructions

  1. Clean the bell pepper, discard the seeds and the white parts, and cut it in chunks. Slice the carrots and set them aside.
  2. In a small bowl, soak the bread with the apple cider vinegar to soften it.
  3. Heat the coconut oil in a large pan, slice the onion and the garlic cloves, and sauté them for a few minutes until golden. Add carrots and cook for 5 minutes, then add the bell pepper, season with salt and pepper and cook for another 12-15 minutes until all vegetables are tender. Add some water if necessary to avoid burning. Remove from heat and let it cool off.
  • Category: Soup

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Recipe, styling and photography by Sara Ghedina

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Hot Honey Old Fashioned 

By
Star Laliberte
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0
A short glass holds a Hot Honey Old Fashioned with an orange slice and chili pepper garnish as a small pitcher of hot honey sits off to the right.

The hot honey trend that has swept the internet has everyone going out to buy a bottle of Mike’s Hot Honey. Most drizzle this bottle of goodness on sandwiches and pizza, but we’re here to prove there’s so much more you can do with hot honey. Enter, the Hot Honey Old Fashioned, a classy yet flavorful upgrade to this traditional cocktail. Just four ingredients (one of which is a garnish) stir into a cocktail that carries the bold depth of bourbon along with the sweet and spicy taste of hot honey as well as a few dashes of orange bitters.

A short glass holds a Hot Honey Old Fashioned with an orange slice and chili pepper garnish as a bottle of Mike's Hot Honey sits to the right of it.

What are Bitters, Anyways?

No matter the Old Fashioned recipe, you’ll add a few dashes of bitters to your glass. By the name, we know this extraction has a bit of a bitter nature, but what exactly are bitters? Bitters are simply a concentrated infusion of botanicals, roots, herbs, spices, and fruits. They come in various flavors but for this recipe we used orange bitters. Orange bitters have a little sweetness from the citrus but still offer up hints of cardamon, anise, caraway seed, and coriander.

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A short glass holds a Hot Honey Old Fashioned with an orange slice and chili pepper garnish as a bottle of Mike's Hot Honey sits to the right of it.

Hot Honey Old Fashioned 

  • Author: Star Laliberte
Print Recipe

Description

A teaspoon of hot honey warms the soul… and the bourbon helps too!

Ingredients

Scale
  • 2 oz bourbon
  • 1 ¼ tsp Mike’s Hot Honey 
  • 4 dashes of orange bitters
  • Orange twist and a Thai chli pepper for garnish

Instructions

  1. Fill a mixing glass with ice.
  2. Add bourbon, hot honey and bitters to the glass and stir for 45 seconds.
  3. Strain into a rocks glass over ice.
  4. Garnish and enjoy.

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Recipe and Styling by Star Laliberte
Photography by Dave Bryce

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Hot Honey Aioli with Harissa

By
Keith Recker
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0
Various small plates of appetizers like chicken nuggets and falaffel surround a small bowl of Hot Honey Aioli with Harissa.

Aioli is the best for slathering on top of burgers and sandwiches or for dipping your favorite appetizers. But what if you could make creamy aioli even more delectable? Ground harissa and hot honey infuse your garlicky aioli with a helping of heat. The coolness of the mayo along with the sweetness of honey temper the spice down to the perfect level. It still packs a bit of a kick but it does not overwhelm the senses. Who knows how you’ll use this Hot Honey Aioli with Harissa, but when you find a great combination, then keep us in the loop!

What is Harissa in This Hot Honey Aioli?

This finely ground, North African red powder is our little secret to enhancing the flavors of the Hot Honey Aioli. Harissa powder blends smoked chilis with various spices like cumin, coriander, paprika, and caraway seeds. You can also get harissa in paste and sauce form, as well as dried and ground. In our case, we use it to replace chili paste with a rich flavor. You can make your own harissa at home but we wouldn’t blame you for taking the easy way and picking up a jar at the store.

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Various small plates of appetizers like chicken nuggets and falaffel surround a small bowl of Hot Honey Aioli with Harissa.

Hot Honey Aioli with Harissa

  • Author: Keith Recker
Print Recipe

Description

Dunk all your favorite foods and top all your best sandwiches with a creamy aioli that features a chase of spice.

Ingredients

Scale
  • ¾ cup mayonnaise
  • 2 tsp ground harissa
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp cumin
  • 2 tbsp hot honey
  • Pinch of salt

Instructions

  1. In a small mixing bowl, stir everything together.
  2. Serve with store-bought chicken tenders, falafel, sweet potato fries, or other of your favorite snacks.

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Recipe and Styling by Keith Recker
Photography by Dave Bryce

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Quick and Easy Pork Wonton Soup

By
Anna Franklin
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0
A large blue and white bowl of quick and easy wonton soup sits diagonal to a smaller bowl that has a wonton soup spoon inside it. Both bowls are surrounded by greens and chili peppers.

Don’t you wish you could have Pork Wonton Soup at the ready instead of having to go to your local Chinese restaurant? Our Quick and Easy Pork Wonton Soup makes this comforting dish a breeze, taking advantage of pre-made chicken stock as well as simple, store-bought wonton wrappers. Other than the pork filling which takes some mixing, this recipe is effortless, allowing you to create a rich, umami-infused soup in around 30 minutes.

A bowl of quick and easy pork wonton soup in a blue china bowl with a blue pattern dumpling spoon holding a pork ball.

Can You Exchange the Pork Filling in This Wonton Soup for Something Else?

Yes, you can absolutely switch up the pork filling to suit your dietary needs and preferences. Try using ground turkey, ground beef, ground lamb, tofu, or even beans as a vegan option. You just want to make sure your ball is dense and sticky enough to stay together as it gets cooked in the savory broth. If you’d prefer, you can leave out the pork balls altogether and focus on adding in other fresh vegetables of your choosing. Ingredients from your local farmers market like carrots, bean sprouts, and mushrooms all make great additions to this wonton soup recipe.

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A bowl of quick and easy pork wonton soup in a blue china bowl with a blue pattern dumpling spoon holding a pork ball.

Quick and Easy Pork Wonton Soup

  • Author: Anna Franklin
Print Recipe

Description

Wonton soup doesn’t have to be a big ordeal. Make this easy recipe for a quick and fulfilling dinner.

Ingredients

Scale
  • 2 qt chicken stock
  • 1 bunch green onions, thinly sliced
  • 1 garlic clove, thinly sliced
  • 2 tsp ground ginger
  • 2 tbsp soy sauce
  • 1 1/2 tsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp kosher salt
  • 1 lb ground pork
  • 2 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 3 heads baby bok choy, roughly chopped
  • 20 wonton wrappers, cut into quarters
  • Chili crunch for garnish

Instructions

  1. Place chicken stock in a large saucepan over medium-high heat. Cut white parts of green onions into 1-inch pieces and add to broth. Add garlic clove and 1 teaspoon ginger. Add 1 tablespoon soy sauce, vinegar, brown sugar and 1/2 teaspoon salt. Bring mixture to a boil, stirring occasionally.
  2. Place pork in a bowl. Finely slice remaining green parts of green onions and add to the bowl. Add remaining soy sauce, ginger, salt, sesame oil, and cornstarch to the bowl and mix until well combined.
  3. Form the pork mixture into 1-inch balls and add to broth. Reduce heat to a simmer; cook 5 minutes or until the pork is fully cooked. Add wonton wrapper and bok choy and simmer for 8 minutes, stirring occasionally.  You want the boy chop to be tender and for the wontons to be fully cooked.
  4. Garnish with green onion and chili crunch.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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London Restaurants to Add to Your Itinerary

By
Abdul Rafay
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0
The inside of Towpath in London with a group of people sitting at a dining table.

Direct flights to London make a trip to the British capital an easy choice for your next holiday. While some still bemoan British food, Julia Platt Leonard says that reputation is undeserved. She shares some of her favorite restaurants to help get your travel planning started.

When I broke the news to family and friends in the late ‘90s that my husband and I were moving to London, the first words out of their mouths weren’t “We’ll miss you” but “What about the food?” Yes, the city was dripping in art, awash in culture, and mainland Europe just a civilized Eurostar train ride away. But the food? People shook their heads in disbelief, wondering what a woman who thinks about dinner while washing up the breakfast dishes would do.

London’s Cuisine

The truth? The food was good and kept getting better over the quarter of a century we lived there. Stalwarts like The River Café (opened in 1987) went from strength to strength while a raft of new restaurants blossomed, garnering kudos and Michelin stars with equal abandon. In fact, in 2024, London garnered more Michelin stars than New York, claiming the Top Five spot worldwide. Take that Big Apple.

And yes, you could take out a second (or third) mortgage and dine in three-star-style with Alain Ducasse at The Dorchester or with Hélène Darroze at The Connaught, but the beauty of Britain is that you don’t need to. Some of my favorite spots – ones that hold a place in both my heart and my stomach – are secret gems just waiting for you.

Your Must-Stop London Restaurants

Bentley’s Oyster Bar & Grill

a dish of oysters at Bentley's in London England on a white counter.
Chef Richard leans on a stack of plates in the Bentley's kitchen in London.
A well-lit dining room features several tables with white tablecloths and dark upholstered chairs against a wall covered in blue and white patterned wallpaper.

Photos Courtesy of Bentley’s.

My last meal? A seat at the Oyster Bar at Bentley’s. My imminent demise would be softened by the thrill of watching the white jacket-clad staff shucking oysters while carrying on witty banter and filling your champagne glass at the same time. Lobster bisque, tuna tartare, a platter of fruit de mar, and superlative thick cut chips (fries to you and me). It’s simply joyous.

Darjeeling Express

A vibrant orange prawn malaikari curry with three large prawns, garnished with cilantro, served in a blue bowl on a wooden table.
The woman chef at Darjeeling Express in London leans on a table with a red dress and dark hair.
The dining room at Darjeeling Express with neutral walls and greenery on the ceiling located in London.

Photos Courtesy of Darjeeling Express.

Chef and restauranteur Asma Khan is known and respected as much for her commitment to social justice as for the food she lovingly serves at Darjeeling Express. Her all-female kitchen brigade turns out show-stopping Indian dishes, with recipes that draw on Khan’s heritage and her early days as a supper club host. There is an à la carte menu for lunch but the real fun is the evening Royal Thali – a multi-course feast served up with sides like Aloo Bonde (spiced potato balls infused with turmeric and curry leaves and fried in chickpea batter) and a slow cooked and tangy tamarind dal.

Honey & Co.

A wide shot of the Honey & Co. bakery and deli, showing shelves stocked with various food items and a counter with pastries and prepared foods.
A man and woman in aprons stand outside of Honey and Co restaurant in London.

Photos Courtesy of Patricia Niven.

I’m convinced that the happiest food is created by happy people – food that makes you smile, that invites sharing, and encourages lingering conversations around the table. That’s the magic that Itamar Srulovich and Sarit Packer – the dynamo husband and wife team behind Honey & Co. – conjure up. The menu is Middle Eastern-inspired with dishes like Yemeni falafel with lemony cabbage salad and tahini or their consummate creamy hummus with marinated chile garlic chickpeas, that begs to be shared. My favorite location (there are four plus a new event space) is Honey & Co. Daily, which combines a bakery-cum-deli in front with a sit-down restaurant in back.

Straker’s

A flatbread with a slightly charred crust, topped with a large dollop of white burrata cheese and green herbs, served on a white plate with a fork and knife.
The inside of Strakers in. London with a small wooden table against a half green wall.

Photos Courtesy of Straker’s.

The cooking is straightforward at Straker’s – nothing tricky or clever – but done with such skill and an eye to letting the seasonal ingredients take center stage. No wonder Chef Thomas Straker chose Food You Want to Eat as the title for his cookbook which is out this year. The flatbread with mussels and chile is ridiculously good but there’s honestly not a weak dish on the menu. Come with friends who are as greedy as you are and be ready to share and over-order. You’ll eat it all, I promise.

Towpath

A man's hands hold a plate with a dish featuring sliced meat, possibly beef, in a rich sauce, alongside a grilled endive and a red beet.
The inside of Towpath in London with a group of people sitting at a dining table.

Photos Courtesy of Towpath.

Dining at Towpath, located on Regent’s Canal in Hackney East London, is like receiving an invitation to dine at someone’s home, if that someone just happens to be a phenomenal chef. It’s quirky and unpretentious, with a changing menu that looks to the seasons for inspiration like a crimson-hued plate of beetroot, rainbow chard, braised lentils, anchovy and soft-boiled egg. There are no reservations, so just show up and plan on lingering.

Caravel

A view inside the Caravel restaurant, showing dining tables set with white tablecloths and dark chairs, leading to a staircase and an upper seating area.

Photo Courtesy of Caravel.

Another reminder that London is belongs with water, whether it’s the River Thames or the canals that criss-cross the city, is Caravel, housed in a Dutch barge in Islington. The floating restaurant and cocktail bar is the inspiration of brothers Lorcan and Fin Spiteri. Sip an Earl Grey Martini while you peruse the menu. The sesame prawn toast with chile jam is a must and the pastas are sublime. But really you won’t go wrong with any dish on this perfectly crafted and executed menu.

Toklas

A vibrant dish with several fried, golden-brown pieces of food, possibly feta or fish cakes, garnished with green herbs and diced red tomatoes
Posters adorn the wall of Toklas restaurant in London with wood tables throughout.

Photos Courtesy of Toklas.

Situated between the Strand and the Thames, Toklas serves up Mediterranean fare where vegetables are the stars and meat and fish shine in best supporting roles. This is casual dining with an open kitchen, poster-lined walls, and Scandi furniture. Go for dishes like the fried feta with honey and chile or slow grilled carrots with labneh, pistachio and sumac. It’s also the perfect spot for pre-theater dining.

Cloth

A person's hand holds a plate with sliced meat and vegetables, with a green and gold patterned rim, on a marble tabletop.
The interior of Cloth in London with two square tables that have candlesticks on them.

Photos Courtesy of Cloth.

Cloth is a new breed of British restaurants that is firmly rooted in the past. Tucked into a slip of a street under the shadow of St. Bartholomew the Great Church, Cloth serves up the very best of British produce, meat, and fish in simple preparations that let the ingredients sing. It’s truly rooted in the seasons – imagine fried courgette flower, filled with a mix of Dorset crab, and ‘Nduja or grilled monkfish with curried leeks, Monk’s Beard (also known as agrete or barba di frate) and cider. Sharing? Get the Hereford ribeye with confit garlic and anchovy and call it a day.

Noble Rot

A close-up of a perfectly cooked roast chicken, sliced and served in a white baking dish, garnished with morels.
The inside dark booth lounge at Noble Rot in London with framed photos on the wall.

Photos Courtesy of Noble Rot.

There are three Noble Rot restaurants, and you won’t go wrong with any of them. All under the helm of Executive Chef Stephen Harris (of The Sportsman in Whitstable fame), the food is what Noble Rot calls ‘Franglais’ with a wink and a nod. Each restaurant has a different menu and while I love all three, the Soho location – housed in the former Gay Hussar restaurant on Greek Street – has a special place in my heart. Go with a friend or two and share the roast chicken with morels and Vin Jaune sauce. Feel free to give your plate an extra wipe with a piece of bread. And for value you can’t beat their two or three course set lunch menu.

French Food in London

Recently, the best French food I’ve had hasn’t been in Paris, but in London … unpretentious bistro fare served by waitstaff who nod approvingly when you order the tete de veau or pig’s head terrine. There are places that feel both timeless and timely, feeding our need for something both comforting and classic.

Bouchon Racine

Located upstairs from the Three Compasses Pub in Farrington, Bouchon Racine serves food so en pointe that I could weep with joy. It’s the size of a postage stamp but that’s all to the better as it allows you to ogle what’s on your fellow diners’ plates. A changing menu is handwritten on a blackboard and brought to your table by enthusiastic waitstaff, along with bread and proper French butter. Rarely a dessert person, I succumb with glee to Chef Henry Harris’ crème caramel. It is rhapsodic.

Café Francois

A table laden with various French dishes, including a whole lobster with fries, sandwiches, salads, and a pizza, with wine glasses and cutlery alongside.
The shun shines through a window onto wood tables and booths inside Cafe Francois in London.

Photos Courtesy of Café Francois.

Café Francois is at home in London’s historic Borough Market. While the vibe is young and trendy, the menu is rooted in stalwart French bistro fare favorites, like soft pillowy puffs of Comte gougeres; thick slices of brioche, spread with Café de Paris butter and then topped with salty anchovies (sublime); or Jamon de Bayonne which comes with or without celeriac remolade (silly question). Their steak frites will restore your faith in humanity.

Story by Julia Platt Leonard

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Tips for Glamping Out Instead of Camping Out

By
Abdul Rafay
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0
A woman sitting on the upper tent on top of a truck while glamping.

Most of us reach a point where pitching a tent in a nondescript campground and eating rehydrated food just doesn’t cut it. Creating a personalized experience that’s both pleasurable and aesthetically elevated — plus having delicious food and drink to sustain you — requires advance planning — and some shopping. Guest Editor Stephen Treffinger and veteran glamper and photographer Ashley Hafstead lead the way.

An aerial shot of a dark-colored SUV driving on a winding dirt road through a vast, undulating landscape with layers of red, white, and grey rock formations.

The Opposite of Roughing It, Glamping Tips

Living the good life doesn’t just happen. You have to make it happen. You must plan and organize. And shop. Just how much spiffy gear you schlep is a matter of preference, but having the right tools is the difference between having a run of the mill experience and one that is legendary.

A copper pot with a lid sits on a green Coleman camping stove, with steam rising from it, set against a backdrop of reddish-brown rock formations.

Ashley Hafstead is a master of glamping, having spent years refining what she brings along for outings with her husband, her family, and friends. “I have found that since I’ve gotten older, I like to up the ante a bit,” she says. She finds that a few creature-comforts help elevate the time away from home and makes everyone (including herself) feel taken care of.

A set table for two in a desert landscape features white plates with light grey napkins and decorative stones, silver goblets, and a wooden bowl of salad.

Must-Have Supplies for Glamping

To get away from crowds and enjoy the most epic views and experiences, she and her husband prefer what’s known as “dispersed campsites”. These have no facilities and you must bring everything with you. (That includes a portable toilet.) In general, these spots are reachable by 4×4, and you typically go where there’s an existing fire ring. “It’s about protecting the land and leaving the least impact as possible.” They use the onX Offroad app to locate 4×4 roads, and carefully research the spot where they’ll end up, sharing info with a family member back home for safety. (They also have a GPS with an SOS function.)

A lit lantern sits on a small wooden stool next to a green thermos and a brown camping tent.

Although she sometimes uses a ground tent, Ashley prefers an elevated model that affixes to the roof of their vehicle. It sets up quickly, as does the rest of the camp, which includes a multi-function table, chairs, stove, and more. Set up takes about half an hour. “We’ve got it very dialed in, for sure.”

A person wearing a wide-brimmed hat and overalls kneels on a sandy beach, tending to a campfire with a metal poker.

How to Enjoy Your Time Glamping

Hiking and taking in the views is part of the daily activity, but the couple also enjoys all manner of games, including cribbage, Monopoly, rummy, and backgammon. Both carry books for quiet time, but good conversation is a priority. “A lot of the places we go don’t have cell service, so it’s a really great time to disconnect and just talk.”

Several playing cards, featuring black and white portraits, are scattered around the board, and a small brown leather pouch is in the foreground.

Things need to do double duty, and this includes some versatile cow hides and sheepskins. The former can be used as a ground cover when swimming — it wicks away water and doesn’t get wet — plus it can act a barrier on damp ground; the latter is comfy to sit or lay down on. When it’s cold, Ashley lines the chairs with them to ward off the chill, or brings them into the tent to keep their feet toasty.

A antler sits across a glamping plate setting.
A variety of colorful dishes, including a salad, a tart, and other appetizers

Cooking Tips

Careful planning yields meals that are waaaaay beyond the usual camping fare. “We eat like kings and queens when we’re out there — maybe even better than we eat at home.” To save on time, she preps nearly everything at home: making soups, pre-chopping ingredients, and organizing it all in Ziploc bags and other containers. Then it’s only a matter of heating up a cast iron skillet on the camp stove and doing the cooking. Meals can include flank steak, herbed tomatoes with burrata, melted brie with herbs, white wine, and grapes, or arugula salad with peaches, quinoa, Tajín, jalapeños, and corn.

A light-colored SUV with a rooftop tent is parked in a desolate, rocky landscape.

All things considered, Ashley’s approach makes the idea of roughing it seem highly overrated.

Glamping Gear 

You can bring as little — or as much — stuff as you wish. At a minimum, you will need typical camping gear, but the items below help elevate the trip from camping to glamping. 

Vaquero Chairs 

A durable, lightweight design masterpiece, the Vaquero chair is good for porches and lawns, as well as campsites.

Cascade Classic Camping Stove 

Compact, easy to clean, and powerful, this stove gets the chef out of the kitchen but not out of his or her element.  
 
Spices Travel Kit 

With five stoppered jars and four screwcap bottles, you can pack your favorite spices, oils and vinegars.

A woman lays in a green hammock on the shore.

Garmin Handheld Hiking GPS 

Track your precise location while out in the wilderness.
 
Adjustable Roll-a-Table 

When stowed away, this water-resistant table occupies a tiny storage space.
 
Thule Approach M Rooftop Tent 

Spacious and comfortable, a rooftop tent makes your vehicle your home away from home.

Naturehike Cloud River 2 Ground Tent  

A lightweight and portable tent for two. Perfect for backpacking and cycling adventurers.

Various journals and pens lay on a table.

Find Your Place in the Wilderness in Moab, Utah 

This Eastern Utah area is home to several justifiably famous campsite, as well as popular attractions that are worth a visit.   

Camping with beautiful views:  The Ledges Campground; Highway 128 corridor along the Colorado River; Dubinky Well Road; Gemini Bridges. Bring cash for camp fees, pit toilet, no running water, trash and recycling in some campgrounds. As above, pack it in, and pack it out. Bring a 4×4 vehicle with high clearance. 

 Camping with facilities: Arches National Park and Canyonlands National Park. Make reservations ahead of time for both.   

While You’re in Moab 

Arches National Park. Make a timed reservation via nps.gov. If you can arrive one hour prior to sunrise, you can skip the reservation. But whatever you do, go: 2,000 natural stone arches, in addition to pinnacles, fins, spires, and balancing rocks make this spot legendary. 

Canyonlands National Park. One of four zones of this park, the Island in the Sky mesa soars 1,000 feet over the surrounding terrain. One of its features, Mesa Arch, is best viewed at sunrise. 

Dead Horse Point State Park. Canyons, high desert woodlands and a network of trails beckon visitors to this Utah State Park. 

Wilson Arch. Just a five-minute hike off highway 191, this natural arch spans 91-feet with a 46-foot high gap. 

A jeep traveling through water in mountains.

The opposite of roughing it, including a splash through Onion Creek, near Moab, UT.

La Sal Mountain Loop. You’ll enjoy incredible views across Moab Valley and Canyonlands National Park. The elevation may help you cool off a bit, as well. 

Explore 4×4 trails near Moab. First, download the OnX Offroad map app, which gives location and in-depth descriptions of trails, complete with difficulty rating. Second … get your 4×4 vehicle with high clearance ready. Try Hurrah Pass; Onion Creek/Fisher Towers; Long Canyon; and Potash Road and Shafer Switchbacks.  

A dining table is set up on the shore of a lake for glamping.

By the waters of Green River, UT.

Story by Stephen Treffinger
Photography by Ashley Hafstead

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Arroz con Pitu de Caleya (Chicken Paella)

By
Samuel
-
0
A Spanish paella dish with chicken, rice, and herbs, served in a large pan on a dark stone surface, surrounded by small bowls of various tapas and garnishes.

Justin Severino, the culinary force behind Morcilla, shares this cider-braised chicken paella with TABLE readers. It is a specialty of Asturias, the autonomous region in Spain whose cuisine inspired Morcilla’s menu, and it makes a terrific part of a tapas-style family meal.

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A Spanish paella dish with chicken, rice, and herbs, served in a large pan on a dark stone surface, surrounded by small bowls of various tapas and garnishes.

Arroz con Pitu de Caleya (Chicken Paella)

  • Author: Justin Severino
  • Yield: Serves 4
Print Recipe

Description

A pot full of this homemade, Latin-inspired Chicken Paella makes anywhere feel like home. 

Ingredients

Scale
  • 4 chicken legs, bone-in, skin-on, separated into leg and thigh pieces
  • 3 tbsp salt
  • 1 ½ tbsp sugar
  • 10 sprigs thyme
  • 1 garlic head, cut in half
  • 2 bay leaves
  • 2 cups chicken stock or broth
  • 2 cups apple cider
  • 2 cups Sidra (Spanish cider)
  • 4 tbsp butter
  • 1 cup rice flour
  • 2 cups vegetable stock or broth
  • 100 g Calasparra rice
  • Mix of soft herbs (parsley, chervil, chives, dill)

Instructions

  1. In a shallow sauté/braising pan, season the chicken legs and thighs with the salt, sugar, thyme, garlic, and bay leaves, let sit overnight in the fridge.
  2. The next day preheat the oven to 350 degrees. Cover the chicken legs with the three liquids (chicken stock and the two ciders) and braise in the oven uncovered for about 1 hour. The chicken should be golden and caramelized on top and tender and the liquid should have reduced by about half. Let cool to room temperature.
  3. Pull the chicken legs and thighs out of the liquid and reserve and strain the liquid through a fine-mesh strainer. Pull all the meat and skin off of the bone while reserving the thigh pieces whole for later use.
  4. In a large sauté pan or paella pan begin browning the butter.
  5. Dredge the chicken leg meat and skin in the rice flour, shaking off any excess, and add to the browning butter. Cook until it becomes golden brown and crispy.
  6. Add the rice to the pan followed by the 2 cups of vegetable stock and the remaining braising liquid from the chicken.
  7. Cook over medium heat until the rice absorbs the liquid, and the bottom layer of rice begins to stick to the pan for about 30 minutes. Taste the rice and adjust for seasoning with salt.
  8. Place the chicken thighs reserved from earlier on top of the cooked rice in the pan and finish cooking in the oven at 350 degrees for ten minutes. Garnish with soft herbs.

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Share a photo and tag us — we can’t wait to see what you’ve made!

Try Another Recipe by Justin Severino with his Tomato Peach Salad.

Recipe by Justin Severino
Styling by Rafael Vencio
Photography by Dave Bryce

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Fried Pickled Mackerel

By
Abdul Rafay
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0
Two deep-green Villeroy & Boch plates holding fried pickled mackerel garnished with seared bok choy, radish, and colorful fresh vegetables, surrounded by bright green leaves and flower petals.

Villeroy and Boch’s It’s My Match collection channels a nature-inspired Zen feeling to the table. When chef and stylist Rafe Vencio saw these deep-green plates embossed with a kiwi pattern, he felt a tropical vibe and whipped up a Filipino-inflected Fried Pickled Mackerel. That’s fitting: he’s about to open his new restaurant, Amboy Filipino Foods.

Fried Pickled Mackerel Recipe

This crispy fried mackerel is marinated in vinegar, citrus, and spices, then paired with fresh veggies and a bold ginger-gochujang dressing. It’s a bright, flavorful dish perfect for warm weather. Plus, you’ll also find a recipe for Pavlova for a summery dessert that features seared strawberries.

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Two deep-green Villeroy & Boch plates holding fried pickled mackerel garnished with seared bok choy, radish, and colorful fresh vegetables, surrounded by bright green leaves and flower petals.

Fried Pickled Mackerel

  • Author: Rafael Vencio
Print Recipe

Description

Making mackerel the center of your dinner table.

Ingredients

Scale
  • 1 whole mackerel, around 2 to 4 lb
  • 1 cup apple cider vinegar
  • 1 large shallot, sliced
  • 4 cloves garlic, crushed
  • 1 tbsp kosher salt
  • 1 tbsp fresh ground black pepper
  • 1 lemon, juiced
  • 2 limes, juiced
  • 2 cups oil for frying (or more as needed)

For the side dish:

  • Seared baby bok choy with radish, red peppers, cucumber, and gochujang dressing.

For the dressing:

  • 1 bottle sesame ginger dressing (or a similar dressing)
  • ½ cup gochujang (Korean pepper paste)

Instructions

  1. Clean and gut mackerel; slice incisions along each side to facilitate marinating and cooking.
  2. Combine vinegar, shallot, garlic, salt, pepper, lemon, and lime juice; marinate fish for at least 6 hours or overnight.
  3. Heat oil in a pan large enough to fit the whole fish. Shallow-fry until brown on each side. Season with salt after fish comes out of the fryer.

For the dressing:

  1. Combine the sesame ginger dressing with gochujang and mix until well combined.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe, Food, and Styling by Rafael Vencio
Story by Keith Recker
Photography by Dave Bryce
Dinnerware courtesy of Villeroy and Boch

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Blackberry Gin Shrub

By
Kylie Thomas
-
0
A glass with a Blackberry Gin Shrub featuring ice and a mint leaf garnish.

Pittsburgh mixologist Alyssa McGrath creates a bright and beautiful concoction, the Blackberry Gin Shrub. It’s paradoxically dark and rich in both the color and flavor of fresh blackberries. This drink balances the sweet/tart intensity of the fruit with the crisp, botanical notes of gin. It’s all harmonized by the subtle, tangy kick of vinegar, which is a feature of a shrub. The result is a sophisticated and deeply flavorful cocktail that evolves with each sip, revealing layers of fruity sweetness, herbal complexity, and a bright finish. Perfect for sipping on a warm evening, this unique shrub is sure to be a memorable addition to your summer entertaining, offering a vibrant twist on traditional gin drinks.

What is a Shrub?

We’re sure you know all about shrub plants but what about in a cocktail? A shrub is a vinegar and fruit based drink often used in cocktails as a fruity and acidic element. This version of a shrub originates in 17th Century England; where its intent was to preserve fruit in the off-season. The variations are endless, starting with experimentation around different vinegar and fruit pairings. The most shrub-friendly vinegars are made from champagne, white wine, or apple cider.

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An aerial view of Husk Cherry and Melon Sorbet, an orange ice cream, scooped into two glass containers. Half a melon sits off to the side.

Husk Cherry and Melon Sorbet

Print Recipe

Description

A refreshing twist on late-summer sweetness.

Ingredients

Scale
  • ½ cup sugar
  • ¼ cup light corn syrup
  • ¼ cup water
  • 2 1/2 pounds cantaloupe or honeydew melon—peeled, seeded, and cut into 1-inch pieces
  • 2 cups husk cherries, husk removed

Instructions

  1. In a small saucepan, combine the sugar, corn syrup, and water and bring to a boil. Cook over moderate heat until the sugar dissolves, about 2 minutes. 

  2. Remove from the heat. Let stand until cool, 30 minutes. 

  3. In a blender, puree the cantaloupe and husk cherries until smooth. You should have 3 cups of puree. 

  4. Stir in the sugar syrup. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. 

  5. Pack the melon sorbet into an airtight plastic container. Press a sheet of plastic wrap directly onto the surface of the sorbet, cover, and freeze until firm, about 4 hours. Scoop into bowls and serve.

**If you do not have an ice cream machine, you can add the sorbet mixture to a large ziplock freezer bag and freeze for 8 hours, shaking the bag every hour or so. 


  • Category: Desserts

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Alyssa McGrath

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