Meredith Bethune
The New York Times
Albany, NY, United States
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Past articles by Meredith:
A Rhode Islander Reconciles Herself to Calamari
Sure, other states might have squid — but do they have this much of it? → Read More
The Sweet Success Of Bananas Foster Has An Unsavory Past
One of New Orleans' favorite desserts is a lasting legacy of an oft-forgotten chapter in the city's history: the banana trade, and its infamous practices. → Read More
Sicily, Italy Destinations, Restaurants & Road Trip Guide
Sicilian cuisine hits you over the head with flavor. You could spend a lifetime exploring the island's culinary treasures by car, but here's where to start. → Read More
Here's Everything You Need to Eat While You're in Iceland
Here are five foods, including langoustines, skyr and Icelandic hot dogs, you have to taste on a trip to the volcanic island, from Reykjavík all the way to the Westfjords. → Read More
6 Belgian Foods You Should Be Eating (Besides Chocolate and Waffles)
Belgium packs tons of great food into a tiny country. Try these dishes in addition to the waffles, chocolate, mussels, fries and all that beer. → Read More
Yes, You Should Eat Your Ramen Chilled Right Now
We're all about noodle recipes, from udon to ramen. But why wait until the weather cools to get your fix? Here's the trick. → Read More
The Countries You Need to Visit If You're Obsessed with Cheese
From Mexico to India, countries all over the world are producing incredible cheese worth traveling for. It's time to plan your next trip. → Read More
5 Restaurants Everyone Must Eat At When in Amsterdam
Amsterdam's dining scene is booming. These five restaurants will give you a taste of everything the Dutch capital has to offer right now. → Read More
Your 48-Hour Guide to the European City We Should All Visit
Brussels offers more than just sterile office buildings. Spend some extra time wandering around, and you'll see why beer, chocolate and fries are the uniting force of the city. → Read More
The Truth About Why We Started Putting Pineapple on Pizza
Don't blame Hawaii for the controversial pizza topping; pineapple-and-ham pizza came from Canada—via a Greek immigrant. → Read More
6 Restaurants Worth Traveling to Mumbai For
Mumbai, India, is the best food city in Southeast Asia, offering regional specialities from across the country and international cuisine from around the world. → Read More
Why Everyone is Obsessed with Singapore's Food Scene
Go to Singapore and explore hawker centers by day and Michelin-starred cuisine by night, then wash everything down with top-notch cocktails. → Read More
Bartenders Are Obsessed with This Eastern European Version of Moonshine
Bartenders across North America have become smitten with rakija, a fiery fruit brandy popular in Eastern Europe, in their craft cocktails. → Read More
Bringing It Back Bar: How to Use White Port
For centuries, the duty of Portugal's famed fortified wine, was, the saying goes, "to be red." But in 1934, Taylor’s, a legendary port house, challenged → Read More
How Belgian Brewers Are Stealing Beer Ideas From America
Boundary-pushing breweries in Belgium are now embracing the American way of thinking. → Read More
The Sweet Success Of Bananas Foster Has An Unsavory Past
One of New Orleans' favorite desserts is a lasting legacy of an oft-forgotten chapter in the city's history: the banana trade, and its infamous practices. → Read More
A Surprising New Leader of the Modern Gin Craze
Whisky will forever be the king of spirits in Scotland, but a little known fact: About 70 percent of the gin produced in the United Kingdom actually comes → Read More
Why D.C.'s Chefs Keep Gambling on Tasting Menus
Given the country's general move to more casual dining and away from white tablecloth destinations, tasting menu-centric restaurants can seem like a throwback concept. But in Washington, D.C., this... → Read More
Tom Sietsema Recommends Grabbing a Front Row Seat at Sushi Ogawa
Plus, reviews of Yona, Arômes, and Chettinadu Indian Cuisine → Read More
A Guide to Understanding Mezcal de Pechuga
Even as Americans become more familiar with mezcal— the other Mexican spirit distilled from the agave plant— one specific style remains unsung. Mezcal de pechuga (pechuga, which translates to breast in Spanish), is made when a finished mezcal is redistilled with local fruits, grains and nuts, and a raw chicken or turkey breast is hung over the still, cooking in the emanating vapors, supposedly… → Read More