food mixing

by Lisa Bullard I love seek­ing out odd­ball road food oppor­tu­ni­ties. In New Jer­sey: a Chi­nese-Ital­ian buf­fet where the spaghet­ti and lo mein rubbed shoul­ders like long-lost cousins. In Nashville: a Swedish-South­ern all-you-can-eat spread, with fried chick­en and pick­led her­ring vying for att‚ention. In New York City: a Greek-Mex­i­can café. Many of the world’s diverse taste temp­ta­tions are no longer exot­ic options to us.… more