When we think of Kentucky’s Bluegrass country, two things spring to mind: fast horses and smooth … Toasting thoroughbreds and bourbon at Taylor MadeRead more
Author: Pat and David
Happy as a pig in … well, you know
The Pig: Tales and Recipes from the Kitchen Garden and Beyond is not, strictly speaking, a … Happy as a pig in … well, you knowRead more
Dining (and drinking) through Encore Boston Harbor
On this inaugural New Year’s Eve at the Encore Boston Harbor (www.encorebostonharbor.com/), a good time will … Dining (and drinking) through Encore Boston HarborRead more
Risotto and Giotto, Padua’s bitter and sweet
The “sweet” spot of the Venetian city of Padua (or Padova, as the Italians have it) … Risotto and Giotto, Padua’s bitter and sweetRead more
Lunch with class and style on Trieste’s Piazza della Borsa
Certain dishes taste their best in special surroundings—prosecco and potato chips on Venice’s Piazza San Marco, … Lunch with class and style on Trieste’s Piazza della BorsaRead more
Cook on the dark side with ‘Ferrandi Chocolate’
As the gift-giving season approaches, we’ve found the perfect pick for aspirational cooks who love chocolate. … Cook on the dark side with ‘Ferrandi Chocolate’Read more
Chefs and growers jointly hail the versatile cranberry
The motto of HungryTravelers is “bringing the taste of travel back home,” but sometimes we don’t … Chefs and growers jointly hail the versatile cranberryRead more
Chicken Pastis: Liquor cabinet cookery
As most of our readers have already surmised, we are first and foremost wine drinkers. But … Chicken Pastis: Liquor cabinet cookeryRead more
Pan de Muerto: sustenance for Día de los Muertos
We don’t need to be convinced that food plays a central role in people’s lives and … Pan de Muerto: sustenance for Día de los MuertosRead more
An appetite for Day of the Dead in Michoacán
Thanks to the many Mexican families who have settled in the United States, we have had … An appetite for Day of the Dead in MichoacánRead more