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Food and TravelFood and Travel

Food and Travel

Spring 2019

Food & Travel is so much more than food. It offers opportunities that unveil joy in outdoor excursions, adventure expeditions, family getaways, and long weekend escapes.

Land:
United States
Språk:
English
Utgivare:
Food and Travel Inc.
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SPECIAL: Get 40% OFF with code: YES40
KÖP NUMMER
58,90 kr(Inkl. moms)
PRENUMERERA
118,99 kr(Inkl. moms)
4 Nummer

I DETTA NUMMER

access_time1 min
letter from the editor

Spring has sprung and along with tulips and showers comes this latest issue of Food & Travel. Regular readers of this magazine may be surprised to find several new sections in this spring issue. The editorial team reached out to five-star restaurants and noted food bloggers in order to gather innovative recipes which you may enjoy trying in the comfort of your own kitchen. Some of these require only a few basic ingredients, while others are far more complex and demand a certain degree of culinary expertise. You’ll also discover some amazing appetizers, such as Dungeness Crab-Stuffed Donuts and Chorizo Deviled Eggs, which have been created by some of the world’s most acclaimed chefs. These appetizers take your taste buds on a gastronomic journey that is sure to please even the…

access_time1 min
travel

PUBLISHER SAM WATTAM V.P. ADVERTISING WILLIAM PREVATT WLLIAMP@FOODANDTRAVELINC.COM EDITOR ROGER SANDS EDITOR@FOODANDTRAVELINC.COM WRITERS ROGER SANDS CHRIS HOOKER JED VAUGHN CHRISTINE CHAGARIS LINDA COOPER SPECIAL CONTRIBUTORS Chef Jean-Georges Vongerichten, Executive Chef Rolf Fliegauf, Ricky Lund, Executive Chef of The Kitchen and The Kitchen Counter by Wolfgang Puck, Chef de Cuisine Chad Yamamoto, Chef Francois Morabito, Chef Marc Therrien, Joseph Thomas Jr., Brandon Matzek, Kevin Curry, Jessie May Snyder PRODUCTION DESIGN KYEDEN FAITH ARTWORK@FOODANDTRAVELINC.COM PHOTOGRAPHY EDITOR JASMINE RAYNE DIGITAL DIRECTOR JONATHAN GRAY DIGITAL@FOODANDTRAVELINC.COM…

access_time3 min
appetizers

This flatbread is made in-house daily with hand stretched dough using traditional artisan methods, coated in rich-butter and tossed in stone ground cornmeal before being topped with caramelized wild Ontario grown mushrooms, fresh goat cheese, reduced balsamic, red onions and arugula. Mushroom Flatbread Appetizers, each with their own special flavor, abound everywhere, from the large restaurant chains to quaint gourmet eateries. And then there are truly AMAZING APPETIZERS, those that jump right off the menu. By some estimates, over 90 percent of patrons order an appetizer with their meal. In many cases appetizers are shared by several people, which afford chefs the opportunity to showcase new and inspired offerings to groups of people. Scrumptious appetizers developed by skilled chefs whose creativity knows no limits are popping up at restaurants from Switzerland to…

access_time6 min
remarkable restaurant recipes

Scallops with Kabocha Puree and Farro Ricky Lund, Executive Chef of The Kitchen and The Kitchen Counter by Wolfgang Puck Amway Grand Plaza Hotel, Grand Rapids, Michigan Ingredients 1 tsp Butter1 tsp DB Garlic½ tsp Shallot, brunoise4 floz Farro, cooked1 oz Kabocha Squash, diced and cooked¼ oz Brussel Sprout Leaves Pinch Parsley t.t Salt & Pepper1.5 floz Kabocha Puree3 ea Scallops, u-10 dry pack1 Tbsp Blended Oil1 Tbsp Butter1 tsp Lemon Juice6 ea Celery Leaves Directions 1) Heat a sauté pan and add the butter, DB Garlic and Shallot 2) When the Shallot is cooked add the Farro and heat through 3) Add the cooked Kabocha Dice and Brussel Sprout Leaves and toss to combine 4) Heat a second sauté pan over high heat and add the Blended Oil 5) Season the Scallops and sear cooking until golden brown 6)…

access_time4 min
food bloggers reveal their favorite recipes

Lemon Roasted Broccoli Pizza Brandon Matzek KitchenKonfidence.com @brandiego “Being in San Diego, I have access to an endless source of inspiration: fresh, seasonal produce; a budding restaurant scene; multicultural neighborhoods; and Mexico just 20 minutes away. Although I’ll never stop cooking my family’s treasured recipes, I now happily cook out of my comfort zone, tackling new ingredients, techniques and recipes with complete confidence. I started Kitchen Konfidence in 2010 shortly after I purchased my first DSLR camera. This website is my way of marrying two of the activities I love the most, cooking and photography. Over the years, I’ve helped a number of my friends become confident in the kitchen, teaching them to cook out of their comfort zones. My hope is that through sharing recipes on Kitchen Konfidence, I can help other…

access_time2 min
berry-licious breakfast sauce & cinnamon french toast

Jessie May Snyder JESSIE MAY @jessiemaysnyder “I share about my love for plant-y things. You’ll find me sharing tips all things farmers market and produce related, as well as recipes and pieces on nutrition that have helped me thrive. I’ve fallen in love with my plant based diet over the past six years, and hope to share some of that joy with you.” Makes 2 servings, multiply as needed. Berry sauce ½ cup raspberries½ cup blackberries½ cup blueberries½ teaspoon vanilla extract¼ cup maple syrup¼ cup water a good squeeze of fresh lemon juice French toast 1 ripe, 8-inch banana (about ⅔ cup mashed)½ cup plain plant milk (I used soy)½ teaspoon ground cinnamon1 teaspoon vanilla extract4 thick slices of sturdy bread (such as whole grain sourdough) 1. Make the sauce: Place berries in a blender container or food processor…

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