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TIME: Who should be held responsible in Aceh? RYAMIZARD: I will take responsibility for any order I give. But my orders and those of the armed-forces commander are clear: don't kill civilians. If I send someone out to buy fried bananas and that person gets caught stealing them...

Author: /time Magazine | Title: "No Region Can Break Away" | 5/26/2003 | See Source »

There's nothing like rounding the corner of a Himalayan trail in the rain and finding your cook making a hot meal. Unless your cook is Sikkimese. Our cook-he never offered a name-made good tea and noodle soup. But the rest of his food was an appalling improvisation...

Author: /time Magazine | Title: Gagging for Adventure | 5/26/2003 | See Source »

Like any food-loving city worth its hot sauce, Houston inspires some classic culinary arguments, mainly concerning who cooks the best barbecue or beef chimichangas. Lately, though, natives and frequent visitors alike are also debating which chef makes the lightest masala dosa; whose banh mi is, really, just like the...

Author: /time Magazine | Title: Houston's Silk Road Cuisine | 5/19/2003 | See Source »

Lovers of fish and shellfish flock to Canton's Seafood Restaurant, close to the Greenway Plaza office complexes. There the fish tanks aren't just decorative; they hold the live rockfish, black cod and jumbo crab waiting to be fried whole, baked in spicy salt or steamed with a simple...

Author: /time Magazine | Title: Houston's Silk Road Cuisine | 5/19/2003 | See Source »

With its unpretentious attitude and kitschy decor, the Barking Crab fits nicely into the genre of salty New England seafood shacks—multitudes of which line the coast. Unlike other generic seaside establishments, the Barking Crab has more to offer than a nice view. Typically, when a restaurant snags...

Author: By Mollie H. Chen, | Title: Barking Up The Right Tree | 5/1/2003 | See Source »

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