US Airways - November 2013 - (Page 52)

MaDRiD By Alex Salkever | Photos by Adam Lubroth Bite by Bite Call it Tapas Central. Call it Delicious. U nos pican y otros no. This is what the waiter told me as he delivered a bowl of pimientos de padrón, a classic Spanish dish of green peppers that look similar to serranos. Padrón peppers are generally coated with olive oil, grilled, and dusted with sea salt. Out 52 novemBer 2013 of every ten padrón peppers, perhaps one or two will set your mouth on fire. That explains my waiter’s idiomatic warning: Some bite and others don’t. The first one had no bite but was clean and snappy, with an earthy, salty flavor that begged for

Table of Contents for the Digital Edition of US Airways - November 2013

Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: A Caribbean Christmas
Hub Crawl: Seattle-Tacoma International Airport
Wine & Dine: Mead
Wine & Dine: Smith & Wollensky
Wine & Dine: Silver Oak Winery
Style Spotlight: Holiday fashion for men and women
Great Escapes: Nova Scotia
Great Escapes: Christmas in Colonial Williamsburg
Adventure: Cyclocross
Adventure: Wandering Manhattan
Gear Up: Time, Space, and Labor Savers
Travel Feature: Madrid, Bite by Bite
Carolinas Aviation Museum
Destination 48: Phoenix
Military Colleges and Schools
University Spotlight: Auburn University
Best of Health: Miami Beach Foot and Ankle Surgery
Must Read: Running Like a Girl
Great Dates
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Giving: Carolinas Freedom Foundation
Window or Aisle?

US Airways - November 2013