Pat and David, Author at Hungry Travelers

Kebab pizza — it’s a Swedish thing

Popular Swedish pizzerias often a combination never considered in Naples. The kebab pizza is a mashup of lamajun, pizza, and kebabs!

Naturally, one of the first things we did after settling into our Airbnb was to visit the weekly farmers market in Stockholm.

Mathilde Favier may be Dior’s chic PR director, but her book on “Living Beautifully in Paris” includes some leads on affordable dining.

This new cookbook from Amber Guinness highlights the coastal cooking along the Tyrrhenian Sea from Tuscany to Sicily.

Guinness isn’t just for St. Patrick’s Day. The malty, slight bitter draught gives a nice complexity to a super-spicy gingerbread.

Fondue made with beer brings back sweet memories of building up an appetite hiking in the Swiss Alps. Fondue was the perfect answer.

Moosehead’s Grapefruit Radler makes a dandy whole wheat bread with citrusy overtones like a caraway rye. Good use for stale beer!

Left with a bucket of assorted beers after the Super Bowl, we decided to cook with it rather than wait for balmy temps to drink it outdoors.

The U.S. government controls which foods you can and can’t bring through Customs, but new regulations are friendlier than they used to be.

Food industry workers are some of the warmest, most nurturing folks around. These are some servers who made our Manhattan stay memorable.