A conversation with storyteller cook, Zuza Zak about her new cookbook, "Amber & Rye: A Baltic Food Journey," which explores the cuisines of Latvia, Lithuania, and Estonia.
Join me for a fascinating discussion of Romanian cuisine with author and chef Irina Georgescu about her new book, "Carpathia: Food from the Heart of Romania."
If you relish cooking what’s in season, spring is the happiest time! With all this springtime bounty, and because it’s not yet so hot that cooking anything apart from gazpacho…
Break out your crepe pan! It’s Maslenitsa, Russia’s raucous and riotous Shrovetide! A weeklong carnival before Orthodox Lent begins, whose origins and traditions, including its signature pancakes, are much older.
The classic Soviet New Year’s menu is as resistant to change as the current regime. It all hinges on two mandatory, incredibly labor-intensive, mayonnaise-based cold salads: Salad Olivier and Herring…
Salad Olivier The Salad3 medium-sized red potatoes3 carrots1 tsp of olive oil1 cup of cubed lardons of duck bacon or pancetta (cut into cubes)3 cups of shredded duck confit or…
Welcome! I am a food and travel writer and cruise ship enrichment speaker. I collect and curate the most intriguing culinary and cultural aspects of the destinations I visit, and share them with you here. To read my full (and rather action-packed) story, click here.
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