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New Orleans' culinary tradition is legendary. Spicy, flavorful and slightly intoxicating, just like the city itself. One man who carries on this culinary tradition is Donald Link, who just recently won a James Beard award for his restaurant, Cochon. Blending traditional New Orleanian fare with a modern culinary trends, Link has created new and exciting ways for the uninitiated and initiated, alike, to discover Cajun cuisine. On our recent trip to New Orleans, we headed straight to Cochon, but then turned to corner to discover its little brother, Butcher, tucked just down the street. A relaxed informal lunch spot, Butcher focuses on charcuterie and provided us a peek into what's new in New Orleans cuisine.

When I first visited St. Croix in the U.S. Virgin Islands, I expected to sample seafood, fresh fruit, and standard resort fare. What I found instead was a varied and diverse mix of Caribbean and American influences throughout the island. From a local brewery to fishermen’s grub and on top of all that, a cavalry of mainland culinary school grads that feed the island, St. Croix has a varied food culture to sample.

Thomas Bakery and Deli is an unassuming spot near Sunny Isle Shopping Center (at the junction of Rt. 66 and Rt. 70.) I stopped by for a snack and a steady stream of locals coming and going with bags full of baked goods proved to be a good sign. My favorite was a shared hunk of their butter bread which was soft and still warm from the oven. I also tried a typical Caribbean dish, a pate. A flakey pastry is filled with vegetables or meat, in this case saltfish or dried, salted cod. It was, obviously, salty and a bit spicy.

By 5pm in Hawai'i, I want to have sand stuck between my toes, a good layer of salt water dried to my skin and have exerted enough energy to be hungry for a good meal. I don't want anything fussy or uptight. I want to throw on a sundress, pull my sun-bleached hair on top of my head, bring out the big earrings and settle down for a relaxed meal with front row seats for the sunset. In Kona, you'll be hard-pressed to not find a spot for a cold drink, affordable local chow and a comfy, casual seat to watch the warm, red sun set into the sea.

Imagine a place where you could bask in the colors, the tastes, and smells of tropical summer, all the time. A place where you can enjoy exotic, juicy, fruits for very little money. This place is the Hilo Farmer's Market. The farmer's market can be deceptively unassuming place on a rainy, gray Saturday morning. Clusters of white tents flank the road and keep you from seeing exactly what's going on inside. As I made my way through the entrance, I kept a watchful eye on the ground and the overflowing pile of coconuts at my feet.

For a few bucks, they'll split one open and drop in a straw, but my hand's weren't willing to give up that real estate, just yet, so instead, I look up and beyond.

My line of sight becomes full of papayas and mangos, pineapples and other fruits I don't recognize. Where to begin? I've got $10 in my pocket and a challenge to see how far it might go. I set out to wander and to find a bargain.