Culinary Vacations: Learning to Cook with a Wood Fire Oven
Filed Under Food History, Kitchen Tips
Wood fire ovens are growing in popularity in the States, but over in Italy they've long had a place both in the kitchen and outdoors. Cooking with one isn't the same as using a grill, either gas or charcoal. In fact there's quite an art form – one that's been passed down for generations – to making perfectly charred vegetables, crusty pizzas, and juicy steaks with just the right crispy… Read
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Discovering the Wines of Bordeaux
Filed Under Destination Features, Travel Tips, Wines & Spirits
When talking about the wines of France, the discussion has to include Bordeaux, and not just because it's the largest wine-producing region in the country. From the historic city of Bordeaux, with interesting connections to the French Revolution, to the countryside with vineyards as far as the eye can see, the area is at once fascinating as well as delicious... perfect for a visit by the traveling wine aficionado and… Read
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A Special Greek Orthodox Easter Cooking Vacation
Filed Under Destination Features, Special Occasions
Update from TIK: We have a special Greek Easter vacation package also offered in 2019! See our Zakynthos Island Adventure for details! In 2016, Greek Orthodox Easter falls much later than the the Western church's Easter - over a full month away! The holiday is an important one for both religious affiliations, and the difference in dates is due to the use of different calendars. There are some traditions that… Read
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The History of Norcineria (and a Peek Inside our Umbria Cooking Vacation)
Filed Under Destination Features, Food History
Norcineria is quite particular to the medieval town of Norcia, one of our best Umbria cooking vacation destinations. It's the term used to describe delicacies made from pigs, and the practice of salting and curing of meats. It's clearly not the only place in Italy that partakes in this practice, but it has quite the history in the area surrounding this charming small town. The practice of preserving pork in… Read
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All About Charcuterie
Filed Under Food History, Travel Tips
Chances are you've enjoyed your share of charcuterie, whether you called it as such or not. While the word is French and dates back to the Middle Ages and the 15th century, countries all over the world -- Europe and beyond -- have their own version of charcuterie. Cold cuts, salumi, cured meats… you get the idea. No matter what you call it, platters of these delicious meats -- often… Read
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Roast Fillet of Sea Bass Recipe from a Loire Valley Cooking Vacation
Filed Under Recipes
The Loire Valley in France has a plethora of seasonal ingredients, due to its lush and fertile landscape. But don't be surprised to see seafood and fish on the menu too! This roast fillet is made with chorizo oil, aubergine caviar, basil, and fennel, and it's as decadent and delicious as it sounds! It hails from chef Sidney, who for many years led our culinary travelers in cooking classes in… Read
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Quail with Calvados Sauce from our France Cooking Vacation
Filed Under Kitchen Tips, Recipes
A sauce can make or break a dish. It's affects the flavor of everything that's put into it. Not to mention, it's also delicious all on its own, particularly when sopped up with bread. If you're looking for a fun recipe to make this weekend to help warm up your kitchen and your belly, try this boned and stuffed quail recipe from the chefs of our Cooking in Gascony culinary… Read
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Our Favorite Comfort Foods
Filed Under What's Up at TIK
What's your idea of a comfort food? Is it something that reminds you of your childhood? Or that makes you feel better after a rough day? For many, the idea of comfort food is… well, comforting. And in many cases it's something nice and warm, which makes it a perfect treat for a chilly Winter day. Here at The International Kitchen, everyone shared some of their favorite comfort food dishes… Read
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A Culinary Essential: Mirepoix
Filed Under Food History, Kitchen Tips
Mirepoix is essential to most any soup, sauce, or stew, at least in the traditional Western kitchen, especially in France. Chances are too that you've been using it in the kitchen, even if you didn't know the French word for it. After all, it's quite simple really: a combo of carrots, onions, and celery. Pronounced "meer-pwah," and also known as soffritto in Italy, this trifecta can be prepared in all… Read
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Torta Coi Becchi Recipe from Our Tuscan Villa Cooking Vacation
Filed Under Food History, Recipes
The panoramic landscape of Western Tuscany is awe-inspiring. But this beautiful land is also responsible for a plethora of wonderful vegetables, which inform so much of the gastronomy. While Tuscany is known for simple rustic dishes though, there's a recipe that is quite popular in the area around Lucca, and it's served and made a bit differently than most produce in the area. Torta coi becchi, simply put, is a… Read
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