DIGGING DEEP IN THE CELLAR

DIGGING DEEP IN THE CELLAR

Properly aged wine may be an anachronism, but if you have the time and patience, the rewards can be stupendous. True, in aging wine you never know what you’re going to get. More often than not it’s a disappointment. But like digging in a mine, you will occasionally...
A Year in My Kitchen: January

A Year in My Kitchen: January

Wreathed by images of family and life events colored by food, the cover page of a slim volume for my husband and our two adult sons from Christmas 2011 is inscribed: “For my boys.  My love for cooking and many of these recipes were influenced by my mother.  The...
THE RELUCTANT CRUISER

THE RELUCTANT CRUISER

Sometimes I don’t even know what I’m eating.  It might be some kind of fish cooked in some kind of way or it might be pae pae or it might be goat.  We are on a merchant ship called The Aranui  “cruising” the Marquesas Islands.  The Marquesas are a remote archipelago...
Gastón Acurio:

Gastón Acurio:

Worldwide Ambassador of Peruvian Cuisine   Our tastes in food are closely connected to our childhood; what are your first memories of food? Memories are the most important ingredients in cooking. We exist as chefs because of them. My first memory of food is ceviche,...
Delicious NOLA

Delicious NOLA

The city beckoned as the 737 landed mid-afternoon at Louis Armstrong New Orleans International Airport.  We craved NOLA’s offerings and anticipated people and places prepared to satisfy. Four days and three nights later, ten highlights are too delicious to keep to...
Traveling to Tuscany?

Traveling to Tuscany?

    FutureBrand, the international business evaluation company, surveyed thousands of people to describe countries worldwide in a few words. The three most frequent for Italy were culture, beauty, and food. Without a doubt food is a “driver” when it comes to...
 AUTUMN IN VERMONT

 AUTUMN IN VERMONT

  text and photos ©2012 Driving down nearly deserted roads during the first two weeks of October, I couldn’t help but wonder, ‘If this is the busy season, what is Vermont like in the off-season.’ This, after all, was the “high season” as...

Who We Are

An evolution of EPICUREAN magazine, EPICUREAN TRAVELER is designed to cater to passionate foodies who love to travel and explore the way world cultures are expressed through the individuality of food, wine and spirits. ET seeks to find a balance between these interests, featuring award-winning writers, sumptuous photography and engaging graphic design. As with its predecessor, in EPICUREAN TRAVELER, you’ll find individual voices — It’s what gives ET personality.

More About Us