Recipes
Portuguese oven-baked fish with potatoes (peixe assado à padeiro)
We learned to make this traditional Portuguese dish at the Mesaluisa cooking class in central Lisbon. The fish was fresh from the Mercado da Ribeira, the oldest continuously operating food market in the city.
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Claudia’s Pasta alla Carbonara
The ingredients are simple for this traditional Italian dish: eggs, bacon, pasta and cheese. The silky texture comes from stirring a few tablespoons of the pasta water during cooking. Thanks to chef Claudia Cillaria for sharing this recipe. When visiting Rome, check out her cooking classes.
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Savory French Cheese Puffs (Gougère)
We fell in love with these savory cheese puffs on a recent trip to the Burgundy region in France. Made with choux pastry and served warm, gougères traditionally include Gruyere cheese but grated Emmental, Comte, Parmigiano-Reggiano or even cheddar can also be used. They are a simple and elegant pre-party […]
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Catalan Tomato Bread (Pan con Tomate)
When traveling to a new country, we always try to sign up for a food walking tour early in the trip. They’re usually led by locals who love introducing guests to regional flavors found in out-of-the-way neighborhood markets, cozy cafes and lively pubs. During a tapas walking tour in Barcelona, […]
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Italian-style Porchetta Roast
One of the many culinary delights in Italy is porchetta (pronounced por-KET-uh), a tender, moist rolled pork roast with a savory herb filling. It’s been dubbed a “bacon roast,” which provides a clue as to how delicious it is! Served on bread as a sandwich or as a Sunday dinner, […]
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Cedar Plank Grilled Salmon
This is my go-to recipe for salmon. It’s just as tasty as the grilled trout we enjoyed in Argentina’s Seven Lakes region and gets rave reviews from friends and family. It’s modified slightly from a recipe found in USA Weekend by Pam Anderson.
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READER RECIPE: Pernil-Style Slow-Roasted Pork
Annalisa Esposito Bluhm (Michigan, United States) shares this recipe from her Italian and Brazilian heritage. Read more about the strong family ties behind this dish.
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Hungarian Kiflies
This holiday tradition is delicate and flaky with a dusting of powdered sugar. They need to chill overnight and assembly can be time-consuming…but they’re worth it!
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Masala Chai
This comforting blend of black tea, milk and spices is one of India’s many culinary delights. Masala Chai is everywhere—served in terracotta cups on the train, at stalls along the colorful streets, and in shops and restaurants throughout the country. Try this, and you’ll never go back to pre-packaged blends […]
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Chilean Sopaipillas
We enjoyed these on a drizzly day in a small cafe in the Mapuche village of Curarrehue, Chile. Ours were served with marmalade, but they are just as good plain and warm from the fryer.
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Hungarian Gulyás
My grandmother’s parents likely brought this recipe with them when they arrived in America from Hungary in the early 1900s. It’s been a dinnertime staple for many years and is perfect on a cold winter evening.
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Chicken Tagine with Olives and Preserved Lemon
It’s nearly impossible to travel through Morocco without trying a tagine! This recipe is a typical version of the Moroccan stew. The tagine is named for the earthenware cooking vessel with a cone-shaped lid in which it’s cooked. A Dutch oven is a good substitute if don’t have one. You […]
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Preserved Lemons
You’ll need to start these lemons about two months before using them. The preservation process softens the peel and gives a bright flavor to Moroccan tagines, salads and other dishes.
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Almost-Like-Paris Lamb Chops
We learned this simple-yet-elegant way to prepare lamb chops at a class in a busy Paris neighborhood. The preparation adapts well to pork chops and elevates a weeknight meal into something special.
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Berber Omelette
We discovered this dish on one of our many road trips through Morocco. A shopkeeper shared this bubbling tagine with lamb kefta meatballs and fresh eggs. It’s a simple dish that has become a mealtime favorite.
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Sun-dried Tomato and Goat Cheese Spread
This spread for bruschetta or crackers is easy to whip up when unexpected company stops by. This recipe is lightly adapted from Niagara-on-the-Lake’s Wine Country Cooking School.
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