This is part of Breaking Bread, a collection of stories from our friends at Condé Nast Traveler that highlights how bread is made, eaten, and shared around the world. Read more here. Across the United ...

Sylvia Gonzales didn’t dream of opening a restaurant. The niece of revered Tohono O’Odham storyteller Frances Manuel, she grew up in a family of artists, singers and basketmakers. “As a kid, the women ...

This Pumpkin Fry Bread combines pumpkin spices with a pumpkin dough that is fried to perfection. We take it to the next level ...

Independence Day is a huge weekend for many industries, including burgers and beer and fireworks. It’s also a huge weekend for fry bread vendors and enthusiasts. It’s not always easy to get your hands ...

At reservations across Washington, fry bread vendors sell their signature food alongside fireworks around the Fourth of July, and the Nisqually reservation is no exception. If you stop by, you’ll find ...

The interior of the small, deep-fried disc of dough is cavernous with air pockets. The exterior is tawny brown, even though there isn’t even a whiff of frying oil. It’s got a sweet flavor, which pairs ...