29 / 100
IntervalWorld.com INTERVAL WORLD Spring 2015
27
Happiness inTraveling
E-Plus:
Retrade Again
and Again and Again.
®
JUNE 2015
2
3
1
4
5
6
9
8
7
10
11
12
13
16
15
14
17
18
19
20
23
22
21
24
25
26
28
30
29
28
SUN MON TUE WED THU
FRI
SAT
SEPTEMBER 2015
1
2
3
4
5
8
7
6
9
10
11
12
15
14
13
16
18
19
20
22
21
20
24
25
26
27
29
28
27
30
SUN MON TUE WED THU
FRI
SAT
With
E-Plus
®
, you can retrade up to three times
for a low, one-time fee. Just book
E-Plus
within
five days of receiving your initial confirmation,
and switch destinations, resorts, and/or travel
dates — until 24 hours before check-in. Go
ahead and put more change in your exchange.
IntervalWorld.com
Tapas Take the World by Storm
Establishments throughout the world now boast tapas
menus, which may feature items as non-Spanish as chicken
nuggets and fried mozzarella. Plenty — thankfully — still
serve classics, with ingredients such as marcona almonds,
chorizo, anchovies, peppers, and olives. There’s generous
use of olive oil, garlic, paprika, and sometimes even a pinch
of pricey saffron.
Tapas recipes tend to be simple and straightforward: a few
slivers of cheese spread with quince paste, or toasted bread
smeared with ripe tomato. And often, they reflect regional ori-
gins, such as Catalan
sofrito
and aioli sauces, skewered
pintxos
from the Basque region, and salty olives from Andalucía.
Happily, many of the definitive Spanish ingredients are
found in even the most mainstream U.S. supermarkets,
which means gourmands can easily create their own tapas
gatherings. Here, we offer a handful of recipes to consider.
But do note that, above all, what really makes a tapa is the
spirit in which it is served and received. Says José Andrés,
award-winning Spanish chef, in his book,
Tapas: A Taste of
Spain in America
, “With tapas, the eating and sharing are
just as important as the food you’re serving.”
SMALL PLATES AROUND THE WORLD
Spain isn’t the only country with a small-bite tradition.
The concept translates into many culinary cultures. Here are a few:
Country:
ITALY
Name:
antipasto
How:
on a platter served before the main course
What:
cured meats such as pepperoni and prosciutto, mozzarella and
provolone cheeses, olives, pepperoncini, and pickled vegetables
Country:
INDIA
Name:
thali
How:
portions in small bowls on a round tray, including all courses, from
bread to dessert
What:
dal (lentils), rice, puri (bread), chickpeas, curried vegetables,
chutneys, yogurt; often vegetarian, but may include chicken or lamb
Country:
GREECE, LEBANON, AND OTHER
MEDITERRANEAN COUNTRIES
Name:
meze
How:
small plates served together as appetizers with drinks or
preceding the main meal
What:
hummus, stuffed grape leaves, olives, baba ghanoush, tabbouleh
salad, falafel, kibbe
Country:
CHINA
Name:
dim sum
How:
served in dim sum restaurants and ordered in rounds from rolling
carts
What:
steamed buns, pot stickers, dumplings, and spring rolls featuring
pork, chicken, or seafood
Continued from page 25