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…

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…

THIS IS THE WORLD’S BEST LASAGNA. A symbol of Italian cuisine, this layering of an intensely flavored meaty Bolognese sauce with a silky-rich bechamel sauce, and a restrained sprinkling of cheese has made it our best lasagna recipe for years. It bears very little resemblance…

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…

When is a cookie more than a cookie? This one truly takes the cake. Sorry I couldn’t resist. The model for this cookie is, of course, Bavaria’s most famous confection, the Black Forest Cake. To look at them you think “Chocolate cookie.”  The surprise is what’s…

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…

Its name sounds like you went to a lot of trouble. But it’s incredibly easy to cook. All that’s required here is a nice thick filet of cod, a Cuisinart, fresh breadcrumbs, parsley, garlic, and lemon zest.  And that lofty sauce with the French accent?…

Sweet and sour, a cross between Ceviche and Thai Papaya salad, today’s cool and crisp Rujak puts Balinese flavor on your summer table…as an appetizer or even dessert! When I first saw the recipe for “Rujak”, I was bowled over by the variety of ingredients…

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…

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…

As Regular Readers of Chewing The Fat know we just came back from Greece two weeks ago… It was a spectacular trip start to finish.  Greece and its islands are among the most beautiful places we’ve ever visited. Sailing from Athens and the moon-lit Acropolis,…