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Home Tag Archives: recipe (page 2)

Tag Archives: recipe

Oyster Stew on Christmas Eve

By Stephanie Butler
in :  Audrey’s Travel Recipes
New England oyster stew

Early Americans were absolutely oyster crazy. When the first English settlers arrived at Plymouth Rock, oysters were a reliable and tasty source of nutrition. Coastal American Indian Nations had already been harvesting them for at least 3,000 years. As the young colony’s population grew and spread to cover much of the East Coast, folks along the shores devoured oysters. In stuffings, chowders, …

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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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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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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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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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Hot Goat Meat of Andhra Pradesh, India

By Ed Landry
in :  Audrey’s Travel Recipes
Bhut Jolokia or Ghost Peppers

My friend and I really love hot food. It was 1987 and we were on assignment in Southern India with a group called The Bible League. We had visited remote villages in the interior and had returned to Andhra Pradesh and needed a rest. This particular region of India has the reputation of having the spiciest and most deadly cuisine on the continent.

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Cooking Italian with Maestro Ivan

By Ed Boitano
in :  Audrey’s Travel Recipes
Maestro Ivan Bombieri, Chef at Risotrante La Taverna

Spaghetti with Tomato Sauce is a quintessential Italian dish known around the world, despite taking many twists and turns on its voyage. Last month I had the unique opportunity to be an observer at a cooking demonstration conducted by Maestro Ivan Bombieri, Chef at Risotrante La Taverna, just outside of Udine, in Friuli Venezia Giulia region. Mr. Bombieri is a soft-spoken, charismatic man of no pretension who like his cooking to speak for itself.

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Classic Lasagne alla Bolognese

By Ed Boitano
in :  Audrey’s Travel Recipes
Lasagne Verdi alla Bolognese

Like many North Americans I grew-up eating lasagna. I recalled how my grandmother, who hailed from Genoa, would explain that lasagna was the name of a pasta, not a dish. Her style of preparing lasagna was to boil the pasta, then layer it with a Tucco sauce (dialect) and Parmigiano–Reggiano cheese, with no baking in the oven.

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