Recipes
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, […]
Read More
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, […]
Read More
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.
Read More
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.
Read More
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!
Read More
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 […]
Read More
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.
Read More
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.
Read More
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 […]
Read More
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.
Read More