turizmus

This Summer, It’s Rock Around the Bloc By EVAN RAIL Marko Kecman/XAOC/ostphoto The Exit Festival in Novi Sad, Serbia. DESPITE recent events hinting at its resuscitation, the Cold War pretty much conked out for good 18 years ago. For music fans in the former Eastern bloc, the demise of the old...

The Evolution of Sauvignon Blanc By ERIC ASIMOV Agence France-Presse/Getty Images TARTNESS IN THE HILLS The best sauvignon blancs from New Zealand’s South Island are known for having bite. THE sauvignon blanc grape owes a lot to New Zealand. Thirty years or so ago nobody knew much about it at...

Frank Pinckers for The New York Times Enjoying the sunset at Ku Dé Ta, a chic Bali nightspot. By ERIKA KINETZ SAY Bali and most people think paradise. There are stunning sunsets, sculpted rice terraces and a temple on almost every corner. And for less-spiritual seekers, this steamy Indonesian...

A Guide to Anywhere, Right in Your Han By MICHELLE HIGGINS JUST off the plane in Columbus, Ohio, you have a craving for Italian food. You hop into your rental car and drive straight to Buca di Beppo on North Front Street, where supersize pasta dishes are served family style. You knew exactly...

Steve Morris/AirTeamImages Wake turbulence was captured in this photo of a British Airways flight descending through thin clouds near London last July. By SUSAN STELLIN People who fly a lot tend to be nonchalant about the experience — until the plane hits a patch of choppy air. Then, as cups...

An Outsider’s Camera Provides a Ticket Into a Secret World By HOWARD W. FRENCH I CAN still perfectly recall those moments, a handful of times late in my first year here in Shanghai , when the late afternoon light was at its limpid best and the very special beauty of this city seemed distilled...

Snapshots That Do More Than Bore Friends By MICHELLE HIGGINS FEW sentences in the English language are more dreaded than this seemingly innocent offer: “Oh, I must show you the pictures from my vacation.” Who wants to see endless shots of a friend lounging by a pool or in front of a...

By MATT LEE and TED LEE IF you’ve ever suspected that meatballs were a dead end for a restaurant’s leftovers, you no longer have reason to fear. These days, chefs are free associating with well-sourced ingredients, clever substitutions and dazzling techniques. Others are refining more...

By KATHERINE WHEELOCK RICHARD FAULK still recalls, with a twinge of shame, the day he and his girlfriend, Jeanine Villalobos, served store-bought tortillas to guests. “We were mortified that we hadn’t made our own,” he said. The two, who live in Park Slope, Brooklyn, make most of the...

By RICK LYMAN ONLY the barest of murmurs greeted the arrival at the bustling Café Vian of a dozen or so kilt-clad Scots in their late teens and early 20’s and what looked to be their middle-age coach, also in tartan. They ordered a round of vodka shots and erupted in Highland cheers, drawing...