Food That’s Worth the Flight
When you are traveling, there is so much to see and so much more to eat. Trips are built around countries, landmarks, and culture, and some are built around a specific meal, such as lunch.
You might not remember the museum exhibit, or that scary ride on a Lisbon tram, but you definitely remember that hand-rolled pasta you had in Bologna or the stew that made you cancel your next tour to go back for seconds and wash it down with a delightful local red.
That’s why I wanted to share something a little different today. I’ve been working with Food & Cook, a side project that’s grown into a full-blown obsession where travel meets taste in the best kind of way.
It’s part recipe collection, part travel diary, and part gateway to cooking classes and food tours that leave a lasting impression.
Not Just Meals — Memories
Food & Cook is a place to explore dishes that have lived, recipes that came from handwritten cookbooks, cooking classes in unfamiliar cities, or the kind of meals you don’t forget because they’re tied to moments, not menus.
We’ve featured everything from travel-tested comfort food to globally inspired baked goods, such as our Dark Chocolate Bundt Cake, which boasts the richness of a long story behind it and the simplicity of just one bowl. Or our Rhubarb Muffins, the kind of breakfast bite that feels like you’re staying at a bed and breakfast in the English countryside.
Where Food Takes You
This isn’t just a recipe blog. Food & Cook leans into real travel experiences, such as the time I learned to make paella in Barcelona or how I stumbled upon a stew lesson in a tiny village in southern France. That’s how our Guinness Beef Stew made its way from a windswept Dublin lunch to a slow-cooked Saturday in my Florida kitchen.
We translate traditional recipes into modern English, adapt regional dishes for everyday use, and test everything with care. Sometimes it starts with a dish. Sometimes it starts with a place. Always, it ends with something that sticks.
Cooking as a Way to Travel
Not every trip needs a passport. Sometimes, cooking something unfamiliar is enough to make you feel like you’ve gone somewhere. That’s the idea behind Food & Cook: to make food part of your travel memory, or your next adventure.
Whether you’re looking for something bold and rich like our Classic Brownies, or something nostalgic and perfectly timed for autumn like our Pumpkin Pie, there’s a dish that’ll take you somewhere. Maybe back. Maybe forward.
Planning Around Taste
When you’re booking tours and making lists, don’t forget the flavors. Try a cooking class. Wander into a food market. Eat with strangers. Or when you’re back, relive it all with a wooden spoon and a printout recipe on a kitchen counter. That’s the essence of what we’re sharing at Food & Cook.
You can explore by category, including food tours, global cooking classes, and destination guides. Or just pick a recipe that makes you curious and see where it takes you.
One Last Bite
There are dozens of ways to travel, but the best ones tend to involve a plate, a pan, or a story shared over something warm. Food & Cook is built for travelers who love to eat, and eaters who love to travel. If that sounds like you, you’ll find something delicious there — maybe even something familiar.
What exactly is Food & Cook?
It’s a food-travel project that combines recipes, cooking classes, and food tours — all rooted in real places, personal stories, and the kind of dishes that stay with you longer than a souvenir.
Is this just another recipe blog?
Not quite. The recipes are important, but they’re wrapped in travel, memory, and cultural context. It’s part cookbook, part passport, part late-night kitchen table conversation.
Who’s it for?
For travelers who remember the stew more than the statue. For people who believe a good meal can tell you more about a place than a museum guide ever could.
Are the recipes practical or more “chef-y”?
They’re built for real kitchens. Some are quick. Some are slow. All of them come with a backstory — and they’ve all been tested, tasted, and written with regular cooks in mind.
Why does it feature food tours and classes?
Because some of the best memories come from aprons, not itineraries. These are the travel experiences that let you roll up your sleeves and taste a place properly.
How do the recipes come together?
Some are pulled from family notebooks. Some are translated from local guides abroad. Most are cleaned up with a little AI help, then rewritten and tested the old-fashioned way — by hand, in the kitchen.
Where should I start?
Pick a recipe that calls to you — something sweet, or savory, or seasonal — or check out one of the food tour write-ups and imagine building your next trip around what’s for dinner.
