Special Edition: Recipe Roundup

A special treat prepared especially for you!

Here at Travel and Culture, we’re celebrating our two-month anniversary. Thanks so much for joining our community!

To date, Travel and Culture has published sixteen articles. (Whew!) In each of them, we’ve touched on food, cultural insights, and/or travel tips. Now we’re entering that blur of a season that seems to be wrapped up in food preparation and baking. So, we’ve cooked up a special treat just for you.

Here’s a roundup of the articles with recipes and food-related tips included, and where to find them in our archives.

First up: This yummy bread recipe can be found in Bavarian Beer Gardens: Etiquette and What Food to Bring:

“Bavarian Beer Gardens: Etiquette and What Food to Bring”

That started us off for a hearty journey into several world countries and traditions.

Next, we took a tour of Corbridge, UK, to Discover Northumberland culture through cooking. Stovies and stotty cake are perfect for these cold November nights:

“Discover Northumberland culture through cooking”

Then we flew to the Canary Islands with the Blue Chaffinch and discovered Papas con Mojo:

“Papas con Mojo”

Then we learned of Germany’s Archival Murder Mystery while sampling a German Hefenkranz, or “yeast wreath,” commonly served at funerals:

Comfort food to overcome “German’s Archival Murder Mystery” - Image by Ann Marie Ackermann

As Halloween approached, we went Beyond Bats and Pumpkins to survey several recipes that would satisfy the appetites of our ancestors:

“Beyond Bats and Pumpkins” Photo by Marie Powell

After that, we served up one of Ann Marie’s recreations in honour of the Witness Trees:

“Witness Trees” Photo by Ann Marie Ackermann

And finally, we served up revenge on the crazy cows at Hadrian’s Wall with Ann Marie’s venison/beef au jus. In this frank (and fun) post, Ann Marie comes clean by discussing all the mistakes she made in recreating this dish, and how she finally conquered the cow—and Roman cuisine—in this tasty Recipe: Roman Venison with Jus:

Recipe: Roman Venison with Juice by Ann Marie Ackermann

Coming into the holiday season, we hope these recipes round out your seasonal baking and turkey basting. And there’s lots more to come!

Thanks again for joining our community. Stay tuned! We’re moving to publishing once a week, and we have many more recipes and other tips to share with you.

Please comment or send us a message to let us know what you’ve enjoyed in the past two months — and what you’d like to see more of in the future!