Pat and David, Author at Hungry Travelers

Clever recipes born of pantry cooking in pandemic

Born of necessity during the early stages of the pandemic, “The Art of Pantry Cooking” proves a useful resource even as restrictions ease.

Spicy red pepper and heady mint are the key flavoring ingredients in red lentil soup, but adding grains provides a nice toothy texture.

We confess that much of our usual menu reflects the sun-baked cuisines of the Mediterranean rim. … Cock-a-leekie is a winter warmer with a Scottish burrRead more

We can’t be in New Orleans for Mardi Gras this year, but that doesn’t mean we have to deny ourselves the pleasure of a bowl of gumbo.

Genoa, the capital of Liguria, is such a great place to eat that it even has its own strain of basil: the supremely aromatic Genovese.

Sopa de ajo, which is Spanish for garlic soup, really is the peasant bowl of Iberian penicillin. It may even cure the common cold.

During Boxing Week, shoppers in Dublin can pop into almost any pub, bar, or cafe for a warming bowl of soup to chase the cold.

The smoked air-dried ham of Alto Adige called speck is foundational to Tyrolean cuisine. That includes this Saturday’s barley soup.

Parisians choose to eat outdoors at their beloved sidewalk cafes even in winter weather. No wonder they order onion soup gratinée.

When we eat Hungarian gulyás soup at home, we don’t get the elegant serenade that accompanies the dish at Gundel in Budapest.