When Riverside Cruises took to the Danube, Rhine, Moselle, and Main Rivers, her owners wanted to provide the finest River Cruise experience afloat. And of course that included all things culinary. First, Riverside purchased 5 river cruise ships originally built for Crystal Cruises. The luxury…

Kentucky Butter Cake, so good, we’ve featured it 3 times! This incredible Kentucky Butter Cake is not just moist. It has a glaze that soaks into the cake to make it rich and practically oozing syrup. To get the syrup to penetrate the cake, the…

LET’S TAKE A BREAK FROM THE KITCHEN AND BOARD A FRENCH EXPEDITION CRUISE SHIP FOR ANOTHER ADVENTURE ALTOGETHER. HERE’S AN ARTICLE I WROTE FOR CRUISING JOURNAL (WWW.CRUISINGJOURNAL.COM) WITH AN ADDITION TO TALK ABOUT THE CUISINE ABOARD PONANT* Trust the French to create a Cruise Line…

CROATIA’S “SOPARNIK” CHARD PIE AND THE BALKAN’S “AJVAR” ROASTED PEPPER DIP       I just returned from a Silversea Cruises Culinary Adventure. Today I’m sharing two delicious souvenirs from Croatia.  These simple dishes were truly eye-openers. “Soparnik” is a crispy, garlic-scented hand pie filled…

FOR THOSE OF YOU WHO LOVE TO TRAVEL… .. whether it’s for real or just in your imagination,  I bring you this post.  I wrote it for All Things Cruise, an incredible resource of Cruise Information at www.allthingscruise.  It’s word-for-word what appeared on the site…

Delicious, spiced meat kebabs served on a Middle Eastern Classic—a bulgar wheat salad. Viking’s “The Kitchen Table: A Culinary Journey Around the World (Viking Cruises 2016)” is a world-straddling food voyage. Picking just one recipe from this lavishly illustrated treasury is hard work.  But on…

This Caviar Amuse Bouche was the opening act at an all-new restaurant from one of the world’s great Chefs  It was followed by two other dishes that were simply extraordinary… A King Crab Salad as a starter… A Loup de Mer Entree with Za’atar… All…

These tarts with their fall-apart flaky crust and perfect custard filling are one reason to go back to Portugal again and again. I’m just back from my third trip to Portugal. It’s a magical country with a fairytale world quality I find irresistible!  On this…

In a country mad for soup, Calo Verde will tell you why. And there’s a Bifana sandwich to go along with it. Here’s a soup and sandwich combination that’s easy and satisfying.  Soup in Portugal is a very big deal.  It plays a large part…

We must admit, we were floored when Susan J. Young profiled us! Andrew and I were flattered, to say the least, when our profile appeared along with three others in Susan’s inimitable blog, https://blog.pavlus.com/  We want you to read all three but in the interests…

Today we thought we’d take you along on a Wine Tour in Tuscany, bring Guanciale home and make the best Carbonara ever! Carbonara: “Hot pasta tossed with a creamy sauce of raw beaten eggs, accentuated with crisp bits of Guanciale and finished with a shower…

Although the gigantic plate of sweet indulgences may lead you to believe otherwise… This is an account of my November voyage on Viking Jupiter as we sailed from Rome (Civitavecchia to be precise) up the coast to Florence and Pisa (Livorno to be precise).  Then…

Thanks to Silversea’s S.A.L.T. (Sea And Land Taste) we discovered a new way to enjoy one of our favorite things: Lobster. Our recent forays into Greece, aboard Silversea Cruises’ magnificent Silver Moon, opened us to a whole new world of tastes.  We made many culinary…

We came back from Greece with a new fondness for Phyllo Andrew and I were blown over by our time in Greece. We loved every minute of our ten-day voyage aboard Silversea’s magnificent Silver Moon.  We were invited to sail on Silver Moon to participate…