If you’re on the road and will be cooking in unfamiliar kitchens, what are the essentials you cannot afford to be without? Thomas Keller once told me he always brought three things, kosher salt, string, and his pepper mill.  Everything else, a restaurant kitchen was likely to have. But what about when you’re traveling to a rental house, as I did last week. A rental house you count on providing you with one crappy non-stick pan, a small plastic cutting board, a cheap pot just big enough to cook a box of spaghetti in, and an array of dull and serrated knives. Donna photographed the tools I brought with me to Key West to cook 9 consecutive dinners for 16 people.  A big cutting board is the first thing I set out. You’re badly handicapped Read On »

Share

Delight in these tasty morsels when you visit theses cites across the world, via New York Times.

Share

Pastry Chef Michael Laiskonis shares his thoughts on travel tips.  One idea is to use food as a compass when visiting a new city, via Huffington Post.

Share

Ten days in Italy with Brian Polcyn and Nic Heckett for a salume tour of northern and central Italy—primarily Piedmont, Tuscany, Umbria and Emilia-Romagna. Damn, Italy is beautiful.  There’s a reason Tuscany in particular is so romanticized.  Its rolling, forested hills and little towns perched on hillsides are breathtaking, particularly, I assure you, if you live in suburban Cleveland, Ohio. I’m buried in work after being gone, so I will note a few highlights but of course keep the salume revelations for the book—there was one huge transformative one.  The book, a follow-up to Charcuterie and the reason for the trip, is due to the publisher September 1.  Yikes. The top photo was what our nightly table tended to look like in the beginning, salume tasting and notes.  What a pleasure it was to travel Read On »

Share