With the notable exceptions of rum drinks, black beans, fat brown cigars, the smiles of pretty girls, hot yellow sunlight, and fat men with guitars and bongos playing mambos, rumbas, and boleros late into the night, nothing in Cuba comes… — Jonathan Miles Copy Share Image
Paddleboarding is what happens when you want to kayak on a surfboard or surf a kayak: You stand atop a board paddling yourself around.… — Jonathan Miles Copy Share Image
Great sauces are like an insurance policy for venison roasts, which can easily overcook or dry out. Beyond their ability to rescue, however, is… — Jonathan Miles Copy Share Image
I'm either proud or embarrassed to say that I never took a journalism class in my life. — Jonathan Miles Copy Share Image
Not long ago, in an excruciatingly remote village in the Australian Outback, I was startled to see a bartender in a cowboy hat measuring… — Jonathan Miles Copy Share Image
It's often said that doves provide valuable practice for duck season, but this strikes me as upside down. With their tiny profiles, wicked speed,… — Jonathan Miles Copy Share Image
My childhood was basically divided between fishing and roaming the woods and hiding out in my bedroom. Maybe things would've turned out differently if… — Jonathan Miles Copy Share Image
A combination of stir-fry and salad, Lok Lak is a popular staple in Cambodia. It's usually made with beef, but in olden times, in… — Jonathan Miles Copy Share Image
“I'm not sure the word "sorry" does anything justice. It's such a loose word isn't it? I mean how can one puny word encompass… — Jonathan Miles Copy Share Image
Though little known in the U.S., the Dakar is a sports juggernaut in Europe, where France's state broadcasting company runs more than 25 hours… — Jonathan Miles Copy Share Image
I find airports to be purgatorial in many ways. I mean, even from the basics of the design: you know, this sort of -… — Jonathan Miles Copy Share Image
Poyha is a venison dish handed down from the Cherokee tribe. You can think of it as a meatloaf, which it is, or as… — Jonathan Miles Copy Share Image
For me, there's something likable but not quite lovable about poached fish: the ultraclean flavor, the melt-away texture, the no-fat virtuousness. — Jonathan Miles Copy Share Image
