Q: While traveling through New Zealand, I discovered roasted vegetable frittatas, which are quite different from the North American version of frittatas: about 2-3" thick, simultaneously eggy and creamy rather than spongy, and loaded with roasted veggies. More

We're about to get real here, folks. Traveling around the world and experiencing new foods and flavors is wonderful, yes. However, it is also frequently an assault on your digestive flora with less-than-appealing outcomes. Traveler wellness woes are almost always food-related, so what can be done to help prevent it? One reporter from the NYT shares what he learned after an unfortunate run-in with a mango in India. More

Q: My husband and I just returned from Brittany, France. We dined unbelievably well, but one dish stood out. It was white fish (cod?) cooked in a Camembert cheese sauce. It was heavenly. Any suggestions for similar recipes involving fish with cheese sauce? Thanks!

Sent by Arielle More

I'm fresh off the plane from a two and a half week cooking vacation in my home state of California. The first ten days had me with family and friends in Tomales Bay in a house we rented after reading Christine Muhlke's cooking vacation story in Bon Appétit's April issue. It looked so good, I had to do it too. So we signed up, packed our bags, flew to San Francisco, stopped in San Rafael for provisions, and drove to a little town up the coast.

After ten days there, a stay that included visits from both my parents and also some friends from the food world, we drove down Highway One and into Los Angeles where we continued our cooking vacation with a week in the house where I grew up and my mom still lives. By the end of the trip my belly had devoured just about everything I love about food in California, with barely ever setting foot in a restaurant.

Here are some images and ideas for your own cooking vacation. Start planning for next summer now!

More

I'm currently on the road, where nutritious, veggie-packed meals are few and far between, and wishing I had a few of these unusual samosas from Sarah of The Yellow House. Inspired by her travels in East Africa, they are baked instead of fried, made with whole wheat flour and lots of vegetables, and taste good hot or cold. It's an American twist on the African version of an Indian snack — intrigued? More

Travel is such a wonderful way to break out of a cooking rut and be inspired by new foods. We've all brought edible souvenirs and kitchen treats back from travel expeditions, but what about recipes? Have you ever learned a new recipe while traveling near or far? Have you attempted something new at home that you wouldn't have otherwise? Here are three things I love to make that I didn't before I found them while traveling... More

What is Israeli cuisine? This was the question on everyone's mind during my 5-day Israel food tour in late June. My co-adventurers were all food bloggers as well, and we each came to Israel with vague notions of what to expect during our time there (lots of hummus and tahini!) but without a clear sense of what we were in for. Here's a quick look at what we experienced: More

While smorgasbord has come to mean any old buffet offering a choice of foods here in the United States, the term originated in Sweden. Its roots are found in the upper class of 14th century Sweden where a small spread of bread, butter, and cheese was offered before mealtime. More