Hungry Travelers - Page 5 of 84 - Bringing the tastes of travel back home

‘Italian Coastal’ conjures tasty memories of land and sea

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.

Bostonians look to the Boston Food & Wine Festival to stave off the winter blues from mid-January until the end of March.

In the heart of Harlem, Sylvia’s is a touchstone of Black culture and an exemplar of soul food prepared with a healthy touch.

Equipping a kitchen may start with the knives, but J.B. Prince has every chef’s tool imaginable — and some you haven’t thought of.