What's Cooking in...

We happened upon these folk singers practicing in a restaurant in Budva,  Monten
Montenegro, home of muckalica
Left to right: At the resort, Kyaw Swar Maung Maung (Resident Manager), U Myint
A favorite from Ngapali Beach, Myanmar
The finished soparnik filled with Swiss chard and cabbage.
Where did pizza originate?
China. Secrets of The Peninsula Shanghai’s stir-fried duck breast dish
Sweet Shrimp Kelaguen as served at the Hyatt Regency in Saipan.
Preparing a variety of the local dish kelaguen
Violeta putting the finishing touch on the baklava. Photo: Sandra Scott

My 93-year-old mother, who loves to cook, often says, “Nothing I make tastes like what my mother used to make.” She complains, “Today tomatoes are unblemished and red, but they have no flavor. Nothing tastes like it used to when it was home grown the old-fashioned way without fancy fertilizers and chemicals.”

I agree with her but didn’t realize how much our ingredients had changed in flavor until I visited Albania. The Albanian government’s isolationist policy kept it a rural country...


Even though Hong Kong is one of the world’s most modern and expensive cities, there are ways to learn about the traditional Chinese culture for free or nearly free. The Hong Kong Tourism Board (HKTB) offers a variety of free or nearly free programs for visitors.

When my husband, John, and I deplane in Hong Kong, we stop at one of the HKTB Visitor Centres to sign up for their programs. The visitor centers are located in Buffer Halls A and B, Arrivals Level, Terminal 1. Visitors...

Sarah basting the loin of bacon.

When my husband, John, and I were in Roscommon, Ireland, in June 2011, we contacted Sarah Browne (Antogher Rd., Roscommon, Co. Roscommon; phone 0879439446) to set up a cooking experience featuring Irish food.

She offers a variety of cooking classes, ranging in cost from $43 to $157. Though there were no classes scheduled on the days we were in the area, she kindly offered to prepare a traditional Irish meal with us for the cost of the ingredients.

I had always considered...