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Traveling Boy

Vietnamese Cuisine: Healthy, Balanced & Tasty

A Swiss Braid for Sunday Brunch

English Countryside: Last Year’s Summer Vacation

Home Audrey’s Travel Recipes (page 3)

Audrey’s Travel Recipes

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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Porotos Granados: Chile’s Gift to the World

By Audrey Hart
in :  Audrey’s Travel Recipes
Porotos Granados

With apologizes to France, Chile is the most hospitable nation in the world. Actually, I adore the French, but no country tops the warmth and graciousness of the people of Chile. As a clueless gringa,  I recall with fondness my first trek to Santiago from Viña del Mar, when I asked a gentleman which train to take.

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Happy Holidays from Sweetszerland!

By Audrey Hart
in :  Audrey’s Travel Recipes
Süssmost cream, by Ursula

This recent collection of holiday recipes from the Switzerland Tourism Media Team (myswitzerland.com) was just too irresistible not to post. You’ll find very personal holiday recipes from Team Switzerland’s staff: Ursula, Paolo, Matthias, Jade, Jeamine and Divine. Thanks gang for sharing it with Traveling Boy.

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Christmas Biscotti alla Genovese

By Ed Boitano
in :  Audrey’s Travel Recipes
biscotti

Today, the whole world seemingly knows of biscotti. Pronounced in Italian as bee-SKOH-tee, it literally means “twice baked” – with the result of an absence of any moisture in the biscuit. Known for its resistance from spoiling, it was a staple for Roman Legionnaires.

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Love It or Hate It: Norwegian Lutefisk

By Audrey Hart
in :  Audrey’s Travel Recipes
lutefisk served with potatoes

It is said that about half the Norwegians who immigrated to America came in order to escape the hated lutefisk, and the other half came to spread the gospel of lutefisk's wonderfulness.

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Reduce Salad Calories by Skipping These Toppings

By Audrey Hart
in :  Audrey’s Travel Recipes
taco salad

After reading this thoughtful article by Malia Frey of Verywell.com, it occurred to me that most of my global recipes are based on authenticity and, well, if they taste good. For example I fear that my recipe from Bologna hit a new level of caloric indulgence. I was reminded by Ms. Frey that obesity is a major health concern in the US, particularly with the holidays around the corner.

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The Most Iconic Food in Every State

By Audrey Hart
in :  Audrey’s Travel Recipes
Maine: Cold Lobster Roll

Here’s a great piece about iconic food items in each of our fifty states by David Rosengarten, a two-time James Beard-winning food journalist and the writers of Flavored Nation. Not sure if I can endorse all of them, but it’s always good to expand your horizons when it comes to unique recipes – which hopefully does not expand your waistline as well.

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Italy, France, Spain – What Are You Waiting For?

By Audrey Hart
in :  Audrey’s Travel Recipes
dish from Languedoc, France

As a rule, I generally don’t post press releases, but Jo-Ann Gaidosz of Active Gourmet Holidays is so dedicated to art of international cuisine, I though her latest global culinary campaign is worthy of my readers’ interest.

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Keith Richards’ Bangers and Mash

By Audrey Hart
in :  Audrey’s Travel Recipes
bangers and mash

Bangers and Mash is a traditional English dish made of mashed potatoes and sausages, generally prepared with flavored pork sausage. The dish is sometimes served with rich onion gravy and fried onions.

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Recipes You Won’t Believe People Ate

By Beverly Jenkins
in :  Audrey’s Travel Recipes
Spaghetti Os and Weiners

I couldn’t resist posting this wonderful article by Beverly Jenkins , a humor and pop culture writer. She has published three web humor books and six calendars, including You Had One Job! and Photobombed. Yes, I recall a few of these rather unique dishes from the 60s.  I don’t suggest you search them out unless you’re looking for a nostalgic taste of history and adding a few pounds. Bon appétit, I think…

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