In her most recent book, Old World Italian: Recipes and Secrets from Our Travels in Italy, Thorisson invites you to join her and her family on their travels around Italy. From Tuscany and Umbria to Naples and more, Thorisson dives into Italy’s diverse regional cuisines and shares some 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories.

“Italy has been like our second home,” shared Thorisson in an interview with La Cucina Italiana. “For holidays at first for the last 16 years with my husband, but also before when I was small with my family. Of course, we love the food, and over the years, we’ve just made so many friends and worked and collaborated with different chefs and people in the food industry and farmers. Every time we went, I started doing projects and we found ourselves in Italy more and more.”

According to Thorisson, there’s a huge difference between the French and Italian kitchens. “I think that is a very big difference because France is all about sauce, and just building up a beautiful sauce and reduction with your meats and whatever you were braising,” she reflected.

“In Italy, first and foremost, the ceremonial making of pastas is already very unique compared to France. Just the whole art of making pasta for me was very important and very different for me. But you know, French people they fetishize food but in Italy, it’s all about family. It’s cooking for the family. It’s a celebration.”

Her cookbook is a celebration in and of its own.

The post Mimi Thorisson Shares the Recipes and Secrets from Her Travels in Italy appeared first on Traveler Dreams.

Celebrating the smalls joys of the kitchen, Dusoulier offers a taste of Paris, with classic French recipes and cooking techniques that demystify the art of French cooking and promises to transport your dinner guests to Paris.

Dusoulier’s website and accompanying books and social media outlets focus on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing meals and sweet treats.

“My signature style is this: simple, approachable recipes with a creative twist that will make you want to rush into the kitchen and try them out on your friends and family,” she explains on her website.

“I am French, so my cooking is influenced by this amazing culinary heritage,” she adds, “and I live in Paris, which gives me lots of opportunities to give you an insider’s look at the vibrant food scene, the wonderful food shops lining the market streets around me, and the brilliant chefs who exercise their craft in my favorite restaurants.”

Her precise and thorough recipes leave no cook behind, which means all cooks at all levels are invited to join in the feast.

“My ambition is not just to share recipes,” she writes, “it’s to teach and inspire, so you can grow as a cook, develop your repertoire, and eventually learn to cook without recipes at all. I am not just passionate about food and cooking: I am also fascinated by the stories behind the food, and you’ll see my posts are full of those, too.”

While traveling is ill advised, tasting Paris through our kitchens sounds like something we can actually get behind. Prepare to be inspired.

The post Taste Paris with the Helpful Guidance of Clotilde Dusoulier appeared first on Traveler Dreams.

In the absence of a hotel dining room or room service on such a trip, you will find yourself eating out a lot—but also cooking at home. So how do you deal with a strange kitchen, and what are the easiest meals to cook on vacation? Here are some tips.

Visit The Local Supermarket

For some of us, visiting a supermarket in a foreign country is a significant part of the fun. Choose a supermarket that offers lots of local products and fresh products—like fish, vegetables, and local pastries.

Choose Interesting Ingredients For Cooking

Try choosing products that you would not pick at home—such as local cheeses or handmade pasta. If you are unsure about ingredients or allergens, ask someone local, or check online.

Cooking Easily

Choose recipes that do not require a lot of kitchen equipment you might not have in the apartment you are staying in. Leave the blender, pasta machine, and steaming pots at home, and try to choose recipes that require basic equipment.

The post Tips For Cooking While On Vacation appeared first on Traveler Dreams.

But when it comes to eating Italian food, she admits she never eats in Italian restaurants outside of Italy.

“I enjoy discovering the local specialties,” she explained in an interview with Suitcase Magazine. “I also know how difficult it is to replicate any cuisine outside of its original country. A cuisine is built around the local ingredients, so exporting a culinary culture is really difficult.”

According to Rocca, you can’t access the same ingredients, not everything can be exported, and compromises are not always successful. “It’s difficult to replicate Neapolitan dishes in Venice, never mind replicating those dishes across the world,” she stresses.

“It is all about the quality of the ingredients, which is why it is so important to eat local,” says Rocca. “Good ingredients are expensive in today’s world, so eating well represents a big sacrifice, but it’s well worth it for our health and happiness.”

Local ingredients are at the core of her cooking philosophy. Rocca’s school in Venice, housed in the family palazzo, gives clients the chance to spend the day as a true Venetian—discovering the freshest local seafood at Rialto Market before returning to her kitchen to enjoy a day of warmth, humor, local Veneto wines and delicious food.

According to Rocca, dishes are usually comprised of just two or three ingredients, chosen well, cooked simply, and brought to the table with Gusto.

Sign us up, pronto!

The post Eat Like a Venetian with Enrica Rocca appeared first on Traveler Dreams.

This week, we want to introduce you to Swedish chef superstar Magnus Nilsson.

With features in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef’s Table, and having won the White Guide Global Gastronomy Award in 2015, Nilsson is the ideal guide to Nordic cooking. According to Nilsson, Nordic cooking is much more than herring, gravlax, and meatballs.

“People don’t really have a grasp of the full food culture, simply because it’s very inaccessible,” he remarked once in an interview with Suitcase Magazine. “If you compare Nordic food culture to, for example, Spanish food, you could go into a random restaurant in Madrid, and there is a pretty good chance of you finding a true representation of traditional Spanish cooking. But in Sweden, you won’t find anything. That kind of restaurant doesn’t exist, because in the Nordic region the food culture is carried more within the home, rather than in restaurants. If you don’t have someone in the Nordic region to invite you into their home, the chances are you probably won’t get a taste of the food culture there.”

His cookbooks include the Nordic Cookbook and the Nordic Baking Book, where he explores the history of the Nordic culture to some extent and, more importantly, introduces his followers to recipes to dishes that people actually cook at home today.

“One of the things I discovered whilst making this book is that it is not a homogenous region,” says Nilsson. “What you eat in Finland and what you eat in Greenland are incredibly different.”

You can preorder Nilsson’s most recent book, Fäviken: 4015 Days, Beginning to End, here and follow his social media pages on more.

The post This Swedish Chef Will Introduce You to the Nordic Kitchen appeared first on Traveler Dreams.

In her most recent book, Old World Italian: Recipes and Secrets from Our Travels in Italy, Thorisson invites you to join her and her family on their travels around Italy. From Tuscany and Umbria to Naples and more, Thorisson dives into Italy’s diverse regional cuisines and shares some 100 recipes for authentic, classic dishes, enriched by conversations with devoted local food experts who share their timeworn techniques and stories.

“Italy has been like our second home,” shared Thorisson in an interview with La Cucina Italiana. “For holidays at first for the last 16 years with my husband, but also before when I was small with my family. Of course, we love the food, and over the years, we’ve just made so many friends and worked and collaborated with different chefs and people in the food industry and farmers. Every time we went, I started doing projects and we found ourselves in Italy more and more.”

According to Thorisson, there’s a huge difference between the French and Italian kitchens. “I think that is a very big difference because France is all about sauce, and just building up a beautiful sauce and reduction with your meats and whatever you were braising,” she reflected.

“In Italy, first and foremost, the ceremonial making of pastas is already very unique compared to France. Just the whole art of making pasta for me was very important and very different for me. But you know, French people they fetishize food but in Italy, it’s all about family. It’s cooking for the family. It’s a celebration.”

Her cookbook is a celebration in and of its own.

The post Mimi Thorisson Shares the Recipes and Secrets from Her Travels in Italy appeared first on Traveler Dreams.

Celebrating the smalls joys of the kitchen, Dusoulier offers a taste of Paris, with classic French recipes and cooking techniques that demystify the art of French cooking and promises to transport your dinner guests to Paris.

Dusoulier’s website and accompanying books and social media outlets focus on fresh, colorful, and seasonal foods, making room for both wholesome, nourishing meals and sweet treats.

“My signature style is this: simple, approachable recipes with a creative twist that will make you want to rush into the kitchen and try them out on your friends and family,” she explains on her website.

“I am French, so my cooking is influenced by this amazing culinary heritage,” she adds, “and I live in Paris, which gives me lots of opportunities to give you an insider’s look at the vibrant food scene, the wonderful food shops lining the market streets around me, and the brilliant chefs who exercise their craft in my favorite restaurants.”

Her precise and thorough recipes leave no cook behind, which means all cooks at all levels are invited to join in the feast.

“My ambition is not just to share recipes,” she writes, “it’s to teach and inspire, so you can grow as a cook, develop your repertoire, and eventually learn to cook without recipes at all. I am not just passionate about food and cooking: I am also fascinated by the stories behind the food, and you’ll see my posts are full of those, too.”

While traveling is ill advised, tasting Paris through our kitchens sounds like something we can actually get behind. Prepare to be inspired.

The post Taste Paris with the Helpful Guidance of Clotilde Dusoulier appeared first on Traveler Dreams.

In the absence of a hotel dining room or room service on such a trip, you will find yourself eating out a lot—but also cooking at home. So how do you deal with a strange kitchen, and what are the easiest meals to cook on vacation? Here are some tips.

Visit The Local Supermarket

For some of us, visiting a supermarket in a foreign country is a significant part of the fun. Choose a supermarket that offers lots of local products and fresh products—like fish, vegetables, and local pastries.

Choose Interesting Ingredients For Cooking

Try choosing products that you would not pick at home—such as local cheeses or handmade pasta. If you are unsure about ingredients or allergens, ask someone local, or check online.

Cooking Easily

Choose recipes that do not require a lot of kitchen equipment you might not have in the apartment you are staying in. Leave the blender, pasta machine, and steaming pots at home, and try to choose recipes that require basic equipment.

The post Tips For Cooking While On Vacation appeared first on Traveler Dreams.

But when it comes to eating Italian food, she admits she never eats in Italian restaurants outside of Italy.

“I enjoy discovering the local specialties,” she explained in an interview with Suitcase Magazine. “I also know how difficult it is to replicate any cuisine outside of its original country. A cuisine is built around the local ingredients, so exporting a culinary culture is really difficult.”

According to Rocca, you can’t access the same ingredients, not everything can be exported, and compromises are not always successful. “It’s difficult to replicate Neapolitan dishes in Venice, never mind replicating those dishes across the world,” she stresses.

“It is all about the quality of the ingredients, which is why it is so important to eat local,” says Rocca. “Good ingredients are expensive in today’s world, so eating well represents a big sacrifice, but it’s well worth it for our health and happiness.”

Local ingredients are at the core of her cooking philosophy. Rocca’s school in Venice, housed in the family palazzo, gives clients the chance to spend the day as a true Venetian—discovering the freshest local seafood at Rialto Market before returning to her kitchen to enjoy a day of warmth, humor, local Veneto wines and delicious food.

According to Rocca, dishes are usually comprised of just two or three ingredients, chosen well, cooked simply, and brought to the table with Gusto.

Sign us up, pronto!

The post Eat Like a Venetian with Enrica Rocca appeared first on Traveler Dreams.

This week, we want to introduce you to Swedish chef superstar Magnus Nilsson.

With features in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef’s Table, and having won the White Guide Global Gastronomy Award in 2015, Nilsson is the ideal guide to Nordic cooking. According to Nilsson, Nordic cooking is much more than herring, gravlax, and meatballs.

“People don’t really have a grasp of the full food culture, simply because it’s very inaccessible,” he remarked once in an interview with Suitcase Magazine. “If you compare Nordic food culture to, for example, Spanish food, you could go into a random restaurant in Madrid, and there is a pretty good chance of you finding a true representation of traditional Spanish cooking. But in Sweden, you won’t find anything. That kind of restaurant doesn’t exist, because in the Nordic region the food culture is carried more within the home, rather than in restaurants. If you don’t have someone in the Nordic region to invite you into their home, the chances are you probably won’t get a taste of the food culture there.”

His cookbooks include the Nordic Cookbook and the Nordic Baking Book, where he explores the history of the Nordic culture to some extent and, more importantly, introduces his followers to recipes to dishes that people actually cook at home today.

“One of the things I discovered whilst making this book is that it is not a homogenous region,” says Nilsson. “What you eat in Finland and what you eat in Greenland are incredibly different.”

You can preorder Nilsson’s most recent book, Fäviken: 4015 Days, Beginning to End, here and follow his social media pages on more.

The post This Swedish Chef Will Introduce You to the Nordic Kitchen appeared first on Traveler Dreams.