The scoop on Melissa: Watch her easy breezy recipe videos at nyt.com. If you go, eat your ice cream by the water. The flavors constantly changed, but the mastic, which tasted piney, like the island smelled, was my favorite. The memory: Every night after our dinner somewhere by the sea, on the ride up to the top of the island where we were staying with friends, we stopped for ice cream at Daidadi. The mastic has a subtle, pine-like flavor and gives the ice cream a chewy, stretchy texture that's exceedingly cream. The place: Daidadi Gelato in Hermoupolis, Syros, Greece. Melissa Clark, New York Times Food Columnist From fondue caves to Hawaiian cocktails, the tastes and memories are wildly different and entirely delectable. With that in mind, we asked a few chefs, cookbook authors, and food columnists we admire to tell us their favorite anecdote about food and travel. We'll find ourselves telling and retelling those food tales to any appreciative, hungry audience willing to listen. Sometimes a food or beverage experience is so singular, so delicious, so mind-altering, that one flavor profile is forever linked to one place. There has been more than one occasion where we've realized whole albums of our vacation photos consist only of the meals, snacks, and drinks we consumed on the road.Įven then, photos don't always do the memory justice. Taste sensations in Hawaii, Argentina, and Tennessee.
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