I know, bringing a knife on vacation sounds a bit precarious, especially when facing an airport security line. However, if you're traveling by car or can check a bag at the airport, bringing one or two of your favorite, sharpened knives could save you from major cooking frustration later on.
By now, we’ve all been guilty of doing it. It’s one of the fastest epidemics that not even scientists can explain. Anthropologists and historians hundreds of years from now will find landfills of objects once known as a DSLR camera, lenses, hard drives and memory cards. To their surprise, they will discover that their ancestors and predecessors have been taking pictures, tons of pictures... of food?!
Shooting food has become one of the fastest growing hobbies for hundreds of thousands of people internationally and many have made the successful leap into the professional side of it. Naturally, everyone wants to get better at it too.
Ok, I'm going to be frank: there is really nothing quite so uncomfortable and embarrassing — for you and the people around you — as having digestion issues when you're on a plane. You can pop a Gas-X, but I hate those chalky, chewable tablets. This is why I was really intrigued to hear of another remedy: bitters!
As any coffee addict knows, in places where a decent cup of coffee is hard to find, you'll always find Nescafé. Though the coffee snob in me feels I should turn up my nose at instant coffee from a packet, I have a soft spot for those brown crystals that make it easy to find a steaming cup of hot coffee no matter where in the world you are.
I'll never forget the time I bought some food souvenirs on a trip to Seattle, immediately popped them into the plastic zip-top bags I had brought with me, and the merchant chuckled and said, "You must be a visiting food blogger." How did he know? Do all food lovers and bloggers carry plastic bags when they travel? I'm not sure, but I certainly do.
I'd bet there's a pretty good chance someone in your family has a Stanley thermos stashed in the basement, or out in the garage. Although this 100-year-old company has been making durable outdoor food gear for over a generation, it's back in the spotlight thanks to the Americana/nostalgia trend of recent years. But lest you think they're still only making that mottled green design, you'd be wrong! Stanley has updated with the times.
The taste of a new dish and the inspiration it brings to our kitchens back home are quite possibly the best travel souvenirs we can think of. Even better is convincing a friendly waiter or agreeable host to scribble the recipe down for us. Here are ten of our very favorite recipes gathered from travels around the globe, from stuffed grape leaves in Tel Aviv to a refreshing Pimm's Cup in an English garden.
Picture this: traveling around the world via yacht, shopping in local markets wherever you dock, and cooking delicious meals inspired by your travels back at sea. Some dream, right?! Try not to get too jealous when I tell you that Jane Coxwell has created just such a life for herself. She's personal chef to Barry Diller and Diane von Furstenberg aboard their yacht Eos. Yeah. Wow. But we're in luck! She has poured her culinary travels and cooking experience into this book: a collection of her favorite easy, low-key recipes with flavors from around the world.
The other day a friend and I took a quick, half-day road trip. We had a quest (Blenheim apricots), we had a destination (a slightly obscure orchard) and we had the possibility of lunch (tacos). Like all adventures, we encountered a few setbacks.
We got a little lost, we had to backtrack to an ATM (the orchard was cash only) and the taco stand, once a charming shack, had moved to a strip mall and now more closely resembled a food court. Still, it was a perfect morning spent in good company and the tacos (pastor, of course) were delicious despite the surrounding decor. Even more important, the effect of our journey continued into the week, bringing the scent of ripening apricots into my daily routine and reminding me that the adventures found close to home are just as pleasurable, just as significant, as something experienced half way around the world.
Q: My friends and I recently went on a 3-day kayaking-camping trip. We didn't have room for coolers so we had to get creative with meals. Our stand-by is PB&J, fruit, and mac & cheese, but we'd like to class it up a little! Any ideas for meals or ingredients that keep well on a multi-day camping trip?