Travel

We don’t see a lot of Turkish food here in the U.S. but on a recent trip to Turkey, we discovered a lot of local dishes that definitely pleased the palate! Blending Central Asian, Middle Eastern, Mediterranean and Balkan cuisines, Turkish cuisine is the heritage of the Ottoman Empire. And, while you may not have tried these dishes yet, perhaps they seem familiar to other dishes we know.  Here are our favorites that we hope to find in the U.S.: Borek A family of baked filled pastries made with phyllo dough and filled with cheese, meat or vegetables. We had fresh home-baked Borek made with spinach, cheese and onion for breakfast in Alaçati (on the Çesme Peninsula near the Aegean Sea). It was similar to spanakopita but the layers of phyllo dough were tender, not crunchy. Turkish Borek
06 February, 2015

Known for its unique moon-like landscape, underground cities, cave churches and houses carved in the rocks, 48 hours in Cappadocia is a whirlwind of wonder....

04 February, 2015

This post originally appeared on FoodableTV.com   Tourists go to Tel Aviv to visit the beaches, wander the markets and explore the cultural history. Some also love to...

23 January, 2015

This post originally appeared on FoodableTV.com It’s been six months since I unlocked the key to wine country in Santa Barbara. Last time it was summer...

14 January, 2015
As a foodie, I try to seek out the best places to eat when I am traveling. So, when I had one night in Jerusalem, the quest was on. Through research and word-of-mouth, the restaurant that was the "must go-to" was Machneyuda. When we arrived in Jerusalem and checked into the hotel, I asked the front desk to check on a reservation that I had tried to make online before we left. Although the restaurant is five years old, they were quick to tell me that if I didn't have a reservation, I wasn't going to get one. But, I asked them to call anyway and we were able to get a table for two (after all, it was a Tuesday night). Machneyuda is just outside the Machane Yehuda market. We arrived to the restaurant that was already bustling. The restaurant has a Mediterranean charm with wooden crates filled with colorful fruits and vegetables and wine bottles, Italian tomato cans, olive oil and other ingredients line the walls. Most of the tables were full, music was playing and the restaurant was full of energy. We were taken upstairs to the second floor where we had two counter seats along the railing overlooking the restaurant.
19 December, 2014
For all the travel I do and all the places I have been, I had never been to Austin, Texas. When work took me there for an event, I made sure to arrive early enough the day prior so that I could explore the city - through food and drink, of course. First Stop: Second Bar + Kitchen (200 Congress Ave, Austin, TX 78701) Second Bar & Kitchen Second Bar + Kitchen is Chef David Bull's casual, urban restaurant that sits next to his upscale restaurant Congress. I entered in the early evening and took a seat at the bar. I was tempted by the great wine list that offers 25 wines by the glass, but it was the artisan cocktails that grabbed my attention, especially the Gin + Jam. Made with Viennese Gin, the jam is made regularly with ingredients from the kitchen. I got the house-made mixed berry and fennel jam. The presentation is so simple - the jam is served on a spoon over the glass of gin. It's up to you if you want to stir it all in. The gin is still the dominant flavor of this drink but the jam added subtle flavor. 
02 December, 2014
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