After sailing on Windstar Cruises’ James Beard Foundation voyage from Venice to Athens, I honestly wondered how anything could top it. Then I came across AmaWaterways’ Essence of Burgundy and Provence – and my inner food radar lit up immediately.
Good food has been my compass since I was a teenager. I grew up in Britain, fell hard for French cooking at 15 in the Languedoc, spent the following summer with a family in Burgundy, explored Lyon and Beaune, and even had my very first (perfectly legal, thank you France) wine tasting at Château Meursault at 16. Years later, I retraced the Route des Grands Crus—Puligny-Montrachet, Chablis, Nuits-Saint-Georges, Châteauneuf-du-Pape—yes, the names on the “big” bottles really are tiny towns.
Add decades of Provence, the Riviera, and living and working as a French resident in the Antilles—and you’ll understand why this itinerary felt irresistible. It’s not just a cruise; it’s a love letter to, arguably, France’s most important food and wine regions.
Hosting this voyage is pure joy for me. There’s nothing better than sharing a place you love deeply—and I cannot wait to share this one. (And don’t worry, Bordeaux lovers… we’ll save that for the next cruise.) 🍷✨
Sailing with the Best: Meet Your Hosts
And I won’t be hosting this voyage alone. My co-host is the wonderful Lisa Hastings—resident sommelier for Treasure Coast Foodie and Level Two certified through the International Wine Guild.
Lisa and I first sailed together on the Windstar James Beard Foundation cruise I mentioned earlier, bonding over wine dinners, tastings, and the flavors of four different countries. Since then, we’ve met often to talk food, wine, and all the joy they bring—and it felt inevitable that we’d take those conversations to the next level by sailing through Burgundy and Provence together.
Lisa’s path to wine was fueled by curiosity and a love of discovery. Thirteen years ago, she left a full-time teaching career—moving seamlessly from educating kindergarten through sixth graders to teaching adults of all ages about wine. Different classroom, same passion.
She’ll tell you Italy is her favorite wine region (and cuisine), but I have a feeling Provence and Burgundy may challenge that loyalty. Rosé is her favorite “porch sipper,” and she’s more than ready for a deep dive into Burgundy’s pinot noirs and classic chardonnays. Chablis? “Why yes,” Lisa says, “that is God’s intended way for us to enjoy chardonnay.”
Lisa is thrilled to sail with us through one of the world’s great centers of wine and gastronomy. She has a gift for creating memorable, thoughtful experiences around wine—and she is already happily immersed in “research” for this noble cause.
Lisa has just published a delightful book, Quotable Resonance, a collection of musings inspired by food, wine, and life itself. I had no idea she was such a lover of quotes, so it feels fitting to close with a bit of shared wisdom—mine, Lisa’s, and Goethe’s—on the enduring magic of wine. 🍷
Words to Live By from Your Hosts
Lisa: “My favorite wine is the one you put in my hand.”
Jayne: “I never met a Grand Cru I didn’t like.”
Lisa: “I hope for us all that the only pain we feel is Champagne… Cheers!”
Jayne: “Anyone who ever said that a meal without wine is breakfast needs to drink more Prosecco.”
Johann Wolfgang Von Goethe: “Life is too short to drink bad wine.”
For more information about the Essence of Burgundy and Provence, August 13th 2026, please contact me at 772-480-8621 or jayne@ilxtravel.com.
In June 2025, I had the pleasure of spending a couple of days at Etéreo, the first Auberge Collection I’d stayed at since being at the Auberge du Soleil many years ago. Here’s a short account of my stay.
The Welcome
Imagine a world where you are greeted by a shaman who leads you through a Mayan welcome ritual; where wellbeing and self-love are manifested through a cleansing ritual, sound baths and flowing yoga; where your surroundings rest above mangroves, overlooking a beach, ocean with hidden cenote, and water features at every turn.
Thus, I found myself standing with my eyes closed and arms akimbo while being wafted with incense to chanting in Mayan. By Kevin. Kevin, as it transpired, is a resident shaman at Etéreo, an Auberge resort where I was to spend two days restoring my exhausted body and extenuated mind. (I should add that Kevin’s most un-Mayan-sounding name came from his mother’s favorite English radio show that she enjoyed before he made his entry to the world).
A short drive from Cancun airport, Etéreo lies in Kanai, near Playa del Carmen in Riviera Maya. Kanai is a preserve where the ratio of building to land is limited, local materials are used in building, and water features predominantly in the design. Etéreo seems to float on a sea of green, a veritable ecosystem of tropical birds, iguanas, coatis (Mexican raccoons), and more.
Aside from Kevin, my welcome crew included my guía, Richie, who was there to answer questions and deal with any requests I might have (easily conveyed via WhatsApp). Richie gave me my personalized itinerary for my stay, which, unsurprisingly for me, consisted primarily of the spa and culinary activities.
Suites and Studios
My room, an Oceanfront Studio with Plunge Pool, was perfect. Like all the accommodations at Etéreo, it overlooked the Caribbean sea. With 875 square feet, I had plenty of space for a king-size bed, big bathroom with soaking tub and separate shower with a view, and more. However, I spent most of my time on the generous terrace that included my very own plunge pool.
Rooftop studios and suites allow even more outdoor living space. Families can spread out in a two- or three-bedroom suite up to 3,900 square feet in living area.
My king-size bed faced the floor to ceiling windows and the view to which I cherished waking up. As I sipped my coffee, my plans for reading vanished and my book remained unopened. I was mesmerized by the view.
Experiences
You can be as busy, or not, as you like at Etéreo. For my part, a walk on the beach every morning, a swim, spa, curling up reading on my terrace, or lounging in my plunge pool worked really well. Options abound from tequila tasting, culinary activities, a cacao ceremony, Mayan calendar reading, sunset rituals, kayaking to the underwater cenote, and beach activities. Take advantage of the Weekly Experience Calendar, particularly if you have the good fortune to be at Etéreo during the Holidays.
Of particular interest to me was the array of authentic culinary experiences, including the popular Cena de la Abuela, a Mexican heritage dinner with recipes from Etéreo’s chefs’ grandmothers.
For little ones, there is the Chavitos Kids Club, which is offered free of charge in summer, along with children’s meals. There’s a different theme daily and enough variety of activities to make you want to be a kid again.
Spa & Wellness
After settling into my gorgeous room, I scurried to the dedicated yoga studio to join my colleagues for the specially-arranged yoga class, only to find that they all ghosted me in favor of languishing poolside. Indignation gave way to gratitude as I enjoyed one of the best yoga classes I’ve ever had with the talented instructor, Jesús, all to myself.
The following day I participated in a sound bath with Jesús and one of the shamans. I must have enjoyed it. I fell fast asleep and, to the delight of those around me, woke myself up with my own snoring…
SANA spa at Etéreo has the perfect blend of indoor and outdoor space, as well as modern and Mayan-influenced treatments. Enjoy the spa, exercise classes and fitness center as part of your vacation or book a curated four-day wellbeing retreat (through me of course!).
Authentic Mexican (And Asian…) Cuisine
As much as I travel and being married to a chef, to say that I would go back somewhere on account of the food seems a bit silly. I would go back to Etéreo because of the food. Chef Carlos Segura has got his act together, not only in the manifestation of his talent and passion for his craft, but also through the seamless and friendly service. When harmony is prevalent throughout front and back of house, you know you’re on to something.
The two main restaurants are Itzam, traditional Mexican, and Che Che, a blend of Asian and Mexican cuisines. Homemade guacamole pairs really well with a spicy tuna roll, as I discovered.
At Che Che, we were treated to a Tacology session, a six-course tasting menu which included Octopus Chicharron, Creamy Lobster Adobo, Ahi Toro Taco, Pork Belly Cochinita, Wagyu A5 Taco, and dessert. Our welcome cocktail was a Juevebes, a Mexican version of the French 75 which just happens to be my favorite.
Having decided that hosting a tacology session would be a fabulous way to entertain, I requested a couple of recipes. Watch this space for my future podcast on that very topic, replete with the recipes that Chef Carlos Segura was kind enough to share with me.
Dinner at Itzam delighted with the regular menu that would please carnivores and vegans alike. Grilled marrow and braised beef, or lobster esquites to start for the former, chayote and beets tartare for the latter. I couldn’t decide what to have so my host suggested the tasting menu. My eyes have long been bigger than my belly so I had to go for it. Six courses later, I was full with chayote, ahi tuna, snapper, pork belly confit, short ribs, and churros with sea salt dulce de leche.
Do you wonder now why I would go back for the food?
Ready to go to Etereo?
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Whether you’re seeking deep rest, culinary discovery, or simply a change of pace wrapped in natural beauty, Etéreo delivers an experience that feels both grounding and extraordinary. If this magical corner of Riviera Maya is calling your name, I’d be delighted to help craft your perfect stay. Reach out to me to book Etéreo, secure exclusive amenities, and let me design a journey that’s as effortless as it is transformative.jayne@ilxtravel.com and 772-480-8621.
10 Reasons To Go To Etéreo
A Magical Mayan Welcome Be greeted by a resident shaman and experience an authentic Mayan cleansing ritual the moment you arrive—setting the tone for deep relaxation and renewal.
Serene, Nature-Forward Setting Etéreo “floats” above protected mangroves in the Kanai preserve, surrounded by tropical wildlife, calm waters, and lush greenery that instantly grounds you.
Spacious, Luxurious Accommodations Oceanfront studios and suites offer expansive layouts, soaking tubs with ocean views, and generous terraces—many with private plunge pools you’ll never want to leave.
Personalized, High-Touch Service Your own guía (guide) is just a WhatsApp message away to coordinate schedules, answer questions, and make your stay seamless and stress-free.
Wellness Experiences That Actually Restore You Daily yoga, sound baths, curated retreats, and the SANA Spa blend modern techniques with Mayan traditions for deeply nourishing experiences.
A Wealth of Activities—If You Want Them From kayaking to the cenote and sunrise beach walks to tequila tastings, cacao ceremonies, culinary classes, and sunset rituals, you can be as active or as mellow as you like.
Exceptional, Destination-Worthy Cuisine The food alone is worth the trip. Chef Carlos Segura’s talent shines across Itzam and Che Che, delivering meals that blend tradition, creativity, and perfect execution.
Unique Culinary Experiences Highlights like Tacology tastings and Cena de la Abuela provide a delicious way to explore Mexican heritage through recipes passed down by the chefs’ own grandmothers.
A Dream for Families Too With spacious multi-bedroom suites and the Chavitos Kids Club (free in summer along with children’s meals), Etéreo is a rare resort that delights adults and kids equally.
Effortless Access, Total Escape Just a short drive from Cancun airport, you’re transported into a sanctuary that feels worlds away—making Etéreo perfect for quick getaways or longer restorative stays.
Are you an oenophile? Gourmand? Art and history buff? Active traveler? If you checked any of those boxes, this trip is for you. If you checked all of them, call me right away!
Imagine tracing Van Gogh’s footsteps in Arles, sailing up the Rhône through the heart of Burgundy while tasting legendary wines and sampling the renowned cuisine of France’s culinary capital, Lyon. Segue seamlessly from the Rhône to the Saône, floating past châteaux, vineyards and medieval towns. You’ll finish your cruise in Dijon, renowned for its eponymous mustard, Burgundian history, and crème de Cassis.
10 Reasons To Sail Through Provence and Burgundy With Me
Unpack once then enjoy as you travel from point to point along the Saône and the Rhône rivers. You unpack, settle into your stateroom, and relax. You don’t have to drive; you sit back and enjoy the scenery of which there is plenty.
Dock in the heart of the cities and towns featured on your itinerary. You don’t have to tender or be transported into the center of the action. You are there.
Enjoy a variety of expert-led excursions that are included with the price of your cruise. Whatever your interests or activity level, there is something for you. Choose from wine tastings, culinary tours, biking and hiking, art and history, and even truffle hunting!
Bring alive the names from the labels of your favorite wines as you cruise from Provence with its delicate rosés to the inimitable pinot noirs and fabled whites of Burgundy.
Paris might be the official capital of France, but Lyon is the gastronomic capital. Beyond the Michelin stars, delve into the history of “Les Mères Lyonnaises,” visit the famed Les Halles market, or enjoy a tasting tour of this culinary mecca.
Be swept away with the architectural and historical splendor that you will witness on this cruise. From the Romanesque abbey in Tournus to magnificent cathedrals and churches gracing the banks of the Rhône and Saône. Châteaux dot the landscape, while the colossal Papal Palace in Avignon stands as a testament to the city’s historical importance.
Start your trip in Arles, where Van Gogh experienced his most prolific period and produced some of his most famous works. The town is steeped in Roman history with an amphitheater, Romanesque monuments, and a plethora of UNESCO World Heritage Sites.
Sail with dedicated hosts. Lisa K. Hastings, level 2 sommelier, is cohosting this trip with yours truly. As you may know, I am a former French resident and francophone. Lisa and I are both excited to share our combined knowledge of French wine and the region.
Pay one price to cover accommodations, meals, non-alcoholic beverages, excursions, onboard entertainment, and beer and wine with meals. Take advantage of AmaWaterways’ amazing airfare specials and enjoy complimentary transfers.
With all the savings available for this cruise, consider a curated trip extension with three nights in Nice and Monaco pre-cruise, and three in Geneva, Switzerland, post-cruise.
Current specials for this cruise:
$500 discount per person (double occupancy).
Pre-paid gratuities worth $125 per person.
An upgrade to the next category of stateroom.
$50 per person onboard credit from AmaWaterways.
$75 per person onboard credit from ILX Travel/Virtuoso.
A deposit of $400 per person is all you need to secure your spot on this spectacular cruise. Discover the full itinerary by clicking on this link. For rates, call me at 772-480-8621 or email jayne@ilxtravel.com.
Santorini welcomes over 2 million visitors a year, including up to 10,000 cruise passengers a day during peak season. NOUS, which aptly is the ancient Greek word for Mind, provides the perfect sanctuary for those who want to experience the uniqueness and beauty of this idyllic Greek island, while escaping the potential crowds. And NOUS Santorini does the escape thing really, really well. Situated in the village of Mesaria, NOUS is five minutes away from airport and ten minutes from Fira (Thira), the island’s capital, and a 20-minute drive from Oia to where everyone flocks to see the fabled sunset.
What strikes you first on entering the grounds at NOUS is the sense of space, a rare commodity at hotels in Santorini’s main towns. Every effort has been made to keep the property harmonious with the landscape, a fact echoed by the water feature that runs from the top of the steps down to reception, a gentle cascade for the eyes and the ears while you gaze at the Aegean Sea beyond the property. As you reach the bottom of the steps to enter reception, you get your first glimpse of the NOUS’s masterpiece and centerpiece – its one-hectare pool that requires a panoramic setting to photograph its entirety.
Check-in is conducted in the lobby lounge from the comfort of a sofa while the staff come to you to complete registration. You are given a WHATSAPP number to text for any eventuality. I used this for real emergencies like running out of the SPF 50 sunscreen that is provided in each room and to get help with my luggage. Responses were very prompt; I began to wish more properties would do this.
Artfully Decorated Rooms
The selection of rooms at NOUS is vast, and a large number of suites have their own pool. Of 119 rooms, 41 are pool suites and 17 pool bungalows. Garden units are amply spaced and the terraces are huge. You’re not on top of your neighbor at all, with the rooms set out like a European village because, well, you’re in Europe.
My pool suite was a dream. I had a large living room with kitchenette and glass doors leading to the ample pool deck. The bathroom was spacious with a huge walk in shower and plenty of closet space (lack thereof being one of my beefs when I’m traveling). The large bedroom also had a view of the pool and the Aegean Sea beyond. I should add that this was not a postage-stamp pool; I had space to swim comfortably.
I saw several categories of room while I was there. Of course, the pool suite was my favorite. It worked for me and one more person, had my husband been traveling with me. The suite would actually accommodate four if the sofa bed were used, although a pool bungalow or a 2-bedroom suite would work great for larger parties. If I weren’t in a pool suite, I’d pick a garden superior room. These come with a huge shady terrace, expanding your living area into a great indoor-outdoor space.
NOUS is part of YES! Hotels whose owner is an avid art collector. Each room at NOUS has a special piece of artwork specific to the space it is adorning.
Foodie Paradise
The Pool Bar and Restaurant
If breakfast is supposed to be the biggest meal of the day, you’ll have no trouble meeting that goal at NOUS Santorini. The Pool Restaurant and Bar serves the best breakfast buffet I’ve ever seen, this could well be fueled by the fact that there is an onsite bakery that puts out a phenomenal variety of baked goods. There’s also a wide selection of cheeses, yogurts (Greek, of course) and cold cuts that one would expect with a Continental breakfast. And real honey that you spread off the comb. I mean, who does that?
The buffet has a good selection of hot items, and there’s an extensive a la carte menu too. I was really happy to see plenty of vegetarian options, as well as gluten-free. Since Greek coffee is phenomenal, I didn’t have to skip on my daily latte with almond milk.
Both breakfast and lunch can be taken inside or beside the legendary pool. The lunch menu features small plates, salads, and superlative entrees. My party dined on a memorable selection of dips, freshly baked breads, Santorini salad, chicken bao buns, fresh fruit, flat breads, grilled shrimp salad, mini tacos, and mushroom skioufikta.
Elio’s Italian American Chophouse
After my huge lunch at the Pool Bar and Restaurant, I didn’t think I’d ever need to eat again, but dinner was planned at Elio’s Italian American Chophouse where we headed for focaccia, Sicilian Shrimp in lemon sugo, Carne Cruda Piemontese, Eggplant Parmesan, Zucchino Crostini, and Tomato Panzanella. Those were the starters… The difficult decision after that was choosing between Branzino, Delmonico steak, or Lobster Tagliolini Fra Diavolo. (I went with the Delmonico). Dinner was complemented with a flight of Santorini wines delivered by the delightful resident sommelier.
Wine Cellar and Vitamin Bar
NOUS’s wine cellar is the perfect spot for private dinners and small receptions. Enjoy a tasting of local wines from the expert in-house sommelier. For healthy fare, head to the Vitamin Bar, located by the spa. Here you’ll find a selection of salads, juices and smoothies made with local ingredients. The Vitamin Bar is also a great place to grab a cup of Greek coffee.
The Largest Spa on Santorini
The spa at NOUS is the largest on the island. Besides five treatment rooms with outdoor spaces, including a couple’s room with private jacuzzi (shown above), there is a sauna, steam room, fitness center, and outdoor yoga area. The water theme continues to prevail with the stunning indoor-outdoor pool, by which the relaxation area is located. Dedicated to a holistic approach, the spa offers a variety of treatments at prices which are very reasonable for a 5-star resort.
Getting Around from NOUS Santorini
YES Hotels
From NOUS Santorini, you can easily get to Fira (10 minutes), the archeological site of the ancient city of Akrotiri (20 minutes), and Oia (20 minutes). A lovely afternoon out is a tour of one (or two) of Santorini’s famed wineries followed by dinner in Oia to watch the sunset. Alternatively, how about a private sunset cruise? I can arrange any of these for you to enhance your NOUS Santorini experience.
Book Now
NOUS Santorini is a Virtuoso property, which means that when you book with ILX Travel, we are able to take extra great care of you by procuring exclusive amenities. Please contact me for more information: 772-200-3956 or jayne@ilxtravel.com.
I believe that chocolate is the best of all food groups, but I like good quality chocolate so I can keep my intake on the healthy side. Imagine my delight on discovering this delectable and seemingly decadent chocolate tart during a stay at my favorite wellness destination, Euphoria Retreat in Mystras in Greece’s Peloponnese region.
This chocolate tart is raw and vegan, so you don’t need an excuse to eat it. I’m eternally grateful to the chef at Euphoria Retreat for sharing the recipe. I have made this dessert a few times, even fooling some anti-vegans who were shocked on discovering that the rich, creamy filling does not contain an iota of dairy.
Serves 4 to 8. You can make between 4 and 6 invidual tarts, depending on the size of mold you use. This recipe also makes one 9-inch tart, as pictured. If you want more filling, simply double the quantity.
INGREDIENTS
Base
½ cup almonds
½ cup walnuts
½ cup golden raisins
1 ½ tbsp cocoa powder
Water
Filling
210 gr. Unsweetened almond milk
85 gr. Dark chocolate, 70% or higher
120 gr. Seedless dates
Topping, choose from the following:
Pomegranate arils
Dried cranberries
Shredded coconut
Chopped pistachios
METHOD
Base
Line 4 muffin cups or one 9-inch pie dish with parchment.
In a food processor, chop the nuts and raisins until the mixture is soft and crumbly. Add the cocoa powder, and mix until incorporated. If the mixture is too dry and doesn’t hold together, add a teaspoon or so of water, but don’t overdo it.
Press the mixture into the pie molds, dividing equally if using small molds, and forming the tart with your fingers. Refrigerate for 10 to 20 minutes.
Filling
Melt the chocolate in the microwave or in a heat-proof dish over a pan filled with boiling water. (Do not let the water touch the dish). Cool slightly.
Add the dates and almond milk to a food blender, blend until smooth. Add the melted chocolate and blend again.
Pour the chocolate onto the tart bases, return to the fridge to set.
Carefully remove the tarts from the molds by grabbing them from the parchment paper.
Decorate with fruits and nuts before serving. I prefer chopped pistachios and pomegranate arils for a colorful finish.
I absolutely love freshly baked, still warm, soda bread with a chunk of cheese or a bowl of piping hot soup. Thankfully Irish soda bread is really easy to make. Seriously, you can make it daily if you have to. And go wild, throw some grated cheese in there, or some raisins. For purists, this fabulous recipe comes from our friends at Aghadoe Heights, a five-star hotel with an outstanding restaurant in Killarney, County Kerry.
Ingredients:
1 ¾ cups (265g/9oz) whole wheat flour ( fine or coarsely ground ).
1 ¾ cups (265g/9oz) all- purpose flour .
1 teaspoon salt.
1 teaspoon baking soda.
2 tablespoons (30g/1oz) butter , cold
1 egg.
1 2/3 cups (400ml) buttermilk.
1 tablespoon oats.
Method:
Preheat the oven to 425 F (215 C)
Mix Together the flours, salt, and baking soda in a large bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles bread crumbs.
In a separate jug ,whisk the egg and buttermilk together.
Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture.
Using an open hand and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. Flour in different places reacts differently to added liquid
Turn onto a floured work surface and gently bring the dough together into a round about 1 1/2inches (4 cm) thick (8 inches by 8 inches).
Place on a baking sheet dusted well with flour.
Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread.
Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.
Bake for 15 min. then turn down the oven to 400 F(200C) and bake for 30 min. more. When done, the loaf will sound hallow when tapped on the bottom.
Remove from the baking sheet and place on a wire rack to cool.
As I write, St. Patrick’s Day is but a week away and Irish fare is top of mind. This is the perfect time for me to share our recipe for Shepherd’s Pie, which is enjoyed as much in Britain as it is in the Emerald Isle. Shepherd’s Pie is the ultimate comfort food and great for serving at large gatherings as it can be prepared ahead of time.
Don’t be put off by the long list of ingredients. Do your mise-en-place (prep) and everything comes together quite quickly. Rather than regular mashed potatoes with milk and butter, indulge yourself by adding the egg yolks and cream. You’re worth it.
Remember that Shepherd’s Pie is made with lamb; it is the sheep herder’s pie after all. Use beef, and you have a Cottage Pie, so called because the mashed potato topping is supposed to represent shingles from a cottage roof.
Proper Shepherd’s Pie
INGREDIENTS
2 tablespoons olive oil
1 large onion, peeled and finely chopped
1 large carrot, finely chopped
2 pounds ground lamb
1 sprig rosemary, finely chopped or 1 teaspoon dried rosemary
1 sprig thyme, finely chopped or 1 teaspoon dried thyme
2 garlic cloves, peeled and finely chopped
½ cup red wine
1 tablespoon Worcestershire sauce (or more to taste)
2 tablespoons tomato paste
1 ¼ cups chicken stock
1 cup frozen peas
Salt & Pepper
1 batch of mashed potatoes (see below)
About 6 tablespoons of Cheddar or Parmesan cheese (I like Parm, which is not traditional, but Irish Cheddar would be a nice touch)
1 tablespoon finely chopped chives or parsley
METHOD
Sauté onion and carrots in olive oil on low until very soft.
Turn the heat to high, add the lamb and quickly brown .
Add rosemary, thyme and garlic. Stir quickly.
Add red wine and deglaze.
Add Worcestershire sauce and tomato puree. Stir.
Add chicken stock and frozen peas.
Simmer for 20 to 30 minutes until liquid but not runny.
Season with salt and pepper. Add more Worcestershire sauce if necessary.
Put the filling in a large pie dish,
Scoop or pipe the potatoes on top.
Sprinkle with cheese and chives or parsley.
Bake at 375 degrees for about 30 minutes, until golden on top.
The Best Mashed Potatoes for Pie Toppings
INGREDIENTS
2.5 pounds creamer potatoes, peeled and cut into chunks
4 tablespoons butter
¼ cup heavy cream
4 tablespoons butter
2 egg yolks
Salt and pepper to taste
METHOD
Boil the potatoes until soft. Drain immediately.
While the potatoes are still hot, add the butter and mash. We recommend using an electric mixer for smoother potatoes.
Frequent travelers face a unique dietary challenge: navigating a landscape often dominated by convenience and indulgence. Airports overflow with sugary temptations, hotel breakfasts skew towards processed pastries, and hectic schedules tempt hurried, unhealthy choices. Yet, nourishing sustenance is essential for maintaining energy, focus, and overall well-being on the road. Fret not, intrepid explorer! By incorporating these ten strategic principles, you can transform travel into an opportunity for culinary exploration and mindful, delicious eating.
1. Meticulous Pre-Planning: Avoid succumbing to indecision at mealtimes by diligently planning your culinary journey. Utilize online resources to identify healthy options at airports and research restaurants near your destination. Consider requesting a refrigerator in your hotel room to facilitate the storage of fresh produce and healthy snacks. For extended journeys, explore the availability of special meals on flights, such as vegetarian or low-carb options, to ensure access to nutritious choices.
2. Banish Menu Mayhem: Cultivate a discerning eye when navigating restaurant menus. Employ a mental filter, eliminating dishes laden with excessive cream, fried elements, and cheese. Resist the siren song of calorie-laden indulgences and prioritize dishes featuring whole grains, lean proteins, and abundant vegetables.
3. Embrace the Veggie Vanguard: Let vibrant plant-based options take center stage on your plate. Start your meals with a nutrient-rich salad and actively seek additional vegetable servings throughout your meal. This approach promotes satiety while limiting calorie intake and ensuring a balanced nutritional profile.
4. Elevate Your Carb Choices: Eschew refined carbohydrates in favor of their whole-grain counterparts. Brown rice, quinoa, and barley offer sustained energy, increased fiber intake, and lower calorie content compared to their white counterparts. Enjoy these nutrient-dense options in moderation, pairing them with a variety of colorful vegetables for a satisfying and balanced meal.
5. Pack Your Portable Pantry: Empower yourself with the ability to make healthy choices regardless of external circumstances. Pack a selection of portable, shelf-stable snacks such as almonds, seaweed snacks, lentil chips, hummus, and savory granola. These options provide sustenance during travel stretches and prevent resorting to unhealthy convenience foods.
6. Indulge with Intention: Recognize that occasional indulgence is a natural part of life. When cravings arise, prioritize mindful enjoyment over blind indulgence. Savor a few bites of a desired dish, appreciating its flavor and texture without succumbing to the pressure to finish it all. This approach fosters a balanced and sustainable approach to eating while allowing room for occasional treats.
7. Hydrate Wisely: Amidst the whirlwind of travel, prioritize mindful hydration. Opt for water, unsweetened tea, or black coffee throughout the day, particularly before meals to curb the urge to overeat. Avoid sugary beverages and mixers, which contribute to empty calories and hinder healthy choices.
8. Fuel Your Day Right: Ditch the sugary breakfast routine that sets the stage for energy crashes and unhealthy snacking. Prioritize protein and fiber-rich options such as yogurt parfaits, oatmeal with berries, or eggs with spinach. These choices provide sustained energy, improved focus, and set the tone for a day of healthy eating.
9. Embrace Culinary Simplicity: Opt for dishes featuring simple, recognizable ingredients. Grilled fish, chicken, or lean meat paired with a medley of roasted vegetables offer a balanced and satisfying meal, free from the potential hidden sugars and excessive sodium often found in complex dishes. This approach promotes mindful eating and avoids unnecessary dietary pitfalls.
10. Prioritize Restful Rejuvenation: Recognize the crucial link between sleep and mindful eating. Prioritize restful sleep by avoiding caffeine after midday, opting for light dinners, and creating a relaxing bedtime routine. A well-rested body makes more balanced food choices and exhibits greater self-control, empowering you to navigate the culinary crossroads with confidence.
By incorporating these ten principles, you can transform travel into an opportunity for culinary exploration and mindful nourishment. Remember, healthy eating on the road is not about deprivation, but about making informed choices and embracing the journey towards a balanced and vibrant relationship with food. Bon voyage!
This Mediterranean-inspired tuna salad tastes lighter and fresher than the mayonnaise-laden version. The peppers and parsley add a good dose of vitamin C, while the celery provides more crunch for good measure. I use the Tonnino brand of tuna that comes in a jar. It’s a bit more expensive than the canned variety, but the quality is better.
Serve the tuna salad on a bed of organic greens, with crusty bread, or pasta.
As a big proponent of the Mediterranean Diet, I am working my way through the New York Times collection of recipes dedicated to that lifestyle. Usually, I change recipes but not this one. It is perfect as is.
Ingredients
Yield: 4 servings
1 red, yellow or orange bell pepper, thinly sliced
1 hot green chile, such as serrano, seeded and thinly sliced
1 ½ tablespoons sherry or red wine vinegar
Salt and black pepper
2 celery stalks
2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil. (Sometimes I use 2 jars…)
¼ cup fresh flat-leaf parsley leaves, coarsely chopped
Method
Toss the pepper and the chile with the vinegar and a big punch of salt in a large bowl. Let sit for 10 minutes. Meanwhile cut the celery into ¼-inch dice.
Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.
Jayne Withers 