Culinary Travels

Stories and recipes from our travels!

Father’s Day Every Day

By Marsha Fottler. The lasting gift I gave my husband, a small piece of residential real estate, didn’t happen on Father’s Day nor did it occur recently. But, he’s treasured the gift from the day it was his – a bathroom of his own. Recently, I read in The Week magazine an abbreviated interview with …

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Best Flavors of the Month

Orange Olive Oil Cake with mascarpone and tangerine sorbet – Scarpetta – NYC (look for a larger review including the Miami location soon.) Lumplings at Taste of Asia- seriously, I know I have raved about these before, but they keep getting better. (Look for an announcement on a second location soon.) The leftover half pastrami …

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Eating Boston

By Marsha Fottler For the culinary traveler who wants more than food discovery to fuel a memorable urban vacation, Boston has to occupy one of the top spots on your list. I go at least every other year to savor the sights and flavors of this wonderful old place. Boston is full of Colonial history …

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Spring and Summer with Covid

Many times during the past six months, we, here at the magazine, have contemplated and discussed just how can substantive content be produced and shared. We want to deliver Information that is pertinent and makes readers feel good about embracing the kitchen again. We wonder how to be creative when one cannot travel, as readers …

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Chef Judi’s Apple Lover’s picks

If I were to pick my favorite Apple desserts: Apple pie with flaky crust and lots of cinnamon and apple-pie spice, apple turnovers warm out of the oven, apple cranberry tostada and Skillet Apple pie. So, in honor of Autumn and the time to hunker in and bake, I share just a few of hundreds …

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Packing and cooking ……… for a tropical storm or hurricane

I keep 6-8 cases of water in the garage all summer and fall now, so in the pandemic we do not have to run into crowded stores. The minute I hear a ‘watch’ is up for our area, these are the first precautions I undertake: Inventory the freezer and refrigerator; Reorganize the freezer and refrigerator …

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In search of great pie… My life’s journey was waiting at home with a mentor and a marble rolling pin.

Like millions of people right now, I am spending sleepless nights worried about my staff as well as the businesses so severely impacted by this pandemic. The restaurant industry— a group that has held a special place in my heart since my first job as an order taker at Bonanza Steak House—has been especially vulnerable.  …

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Are the last of the Great Steakhouses going into the Culinary warehouse for the elder restaurants?

While it is true, I love a high temperature seared steak, I have always been bothered by paying $45-$60.00 for a steak on a plate. Sizzling as the plate may be, the old classic style of “Prime” meats has changed over to some serving choice, just no name change, leading guests to wonder- is it …

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Chinese New Year

@Chefjudi We all look to see our zodiac sign every time we see a placemat in a Chinese Restaurant. This year, 2020 is the Yar of the Rat. No cooking with this rodent- just celebrated with coins and pictures. The true celebration is the dance of the dragon, the lighting of the Chinese lanterns and …

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Rated One of the Safest Hospitals in the Nation.

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