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What’s Burning Tonight: Dishes for a Pandemic

Viennese Potato Soup (Wiener Erdäpfel Suppe)

Stuffed Clams for Thanksgiving

Home Audrey’s Travel Recipes

Audrey’s Travel Recipes

What’s Burning Tonight: Dishes for a Pandemic

By Tom Weber
in :  Audrey’s Travel Recipes
Tagliatelle al Ragù

For 85 days, between March and June of this year, my wife, Orna O’Reilly, aka Chef Double O, and I hunkered down inside Villa Allegra, our little bright-white house with Santorini-blue shutters tucked inside the Valle d’Itria just outside of Ostuni, as Italy imposed a nationwide lockdown of biblical proportions to combat the Covid-19 pandemic.

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Viennese Potato Soup (Wiener Erdäpfel Suppe)

By Susanne Servin
in :  Audrey’s Travel Recipes
Viennese Potatoe Soup

This delectable soup comes to us byway of Ms Susanne Servin of Vienna. Her heartwarming soup is easy to prepare, and proves to be the ideal component for battling a cold winter's day. I know, I just made it. – Audrey

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Stuffed Clams for Thanksgiving

By Audrey Hart
in :  Audrey’s Travel Recipes
stuffed clams

This recipe come to me from culinary Maestra, Jo-Ann Gaidosz of Active Gourmet Holidays. I adored her stuffed clams recipe which clearly enhances any Thanksgiving meal. It’s even more fun when your pack of friends and family congregate at the beach, and dig together for the rewards of the mouthwatering crustacean holiday harvest.

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Vietnamese Cuisine: Healthy, Balanced & Tasty

By Audrey Hart
in :  Audrey’s Travel Recipes
Vietnamese banh mi

Vietnamese food is considered one of the healthiest worldwide due to a minimal use of oil and dairy products and a heavy reliance on herbs and vegetables. During our initial visits to this country we would often spot locals sitting beside heaps of green veges plus a variety of herbs while dining.

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Swiss Autumn Flavors at Home

By Audrey Hart
in :  Audrey’s Travel Recipes
pumpkin and button spätzli stir-fry

Yes, autumn is in the air. And a good way to keep in touch with different cultures and traditions – without traveling – is to bring new flavors in your own kitchen. My friends at Switzerland Tourism just sent me this delicious and easy to make recipe. In Switzerland it’s called Spätzli or Chnöpfli, and this noodle dish is even better in autumn when you add fresh pumpkin.

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Audrey’s Global Picks for Eats on the Beach

By Ed Boitano
in :  Audrey’s Travel Recipes
New England Clambake

As we dream of carefree, alluring days on the ocean’s shore, my thoughts turned to fun things to nibble while on the beach’s sand. I thought it would be fun to see what our T-Boy writers and readers’ selections might be from their ancestral homes for the perfect and most traditional things to eat on the beach.

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Sample the Flavors of New Zealand

By Audrey Hart
in :  Audrey’s Travel Recipes
Pavlova

Often on a group press trip, civilians will address our team with, What is your favorite place to travel? It is a question that I would ask. Many fellow journalists would enthusiastically reply, New Zealand!

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English Countryside: Last Year’s Summer Vacation

By Audrey Hart
in :  Audrey’s Travel Recipes
SW Coastal Path, Cornwall

Until recently Britain was portrayed as a culinary wasteland, home to overcooked, boring food and an abundance of uninspired bland chefs. There were only a few tasty exceptions to their miserable repertoire — namely, fish 'n' chips, tea, beer and dessert.

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Nonna’s Pesto Pasta from Genoa

By Deb Roskamp
in :  Audrey’s Travel Recipes
pesto pasta

My love for Italian food began, as Ed's grandmother had taught him what her mother had taught her and her mother before that .... you know how it goes in regional Italy. One of my favorite - and one of the simplest - dishes remains Nonna's pesto, which we often make with walnuts, but in the hills above Genoa where she lived, pinoli were used.

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Frikadeller – Danish Meatballs

By Ed Boitano
in :  Audrey’s Travel Recipes
a batch of Frikadeller

I grew up eating meatballs – but this was not due to having a grandmother hailing from Italy. On the contrary, it was the result of having a Danish/Swedish grandmother on my mother’s side of the family. My Grandmother Stave had a knack for making anything taste good.

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