So much magazine writing is playing to an empty room. You work like a plow horse, your words get printed on a half-million or more copies, and then it often just disappears into this national vacuum. — 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
