Heres another installment in our Comfort Me with Carbs collection of global bread recipes, this one for Guinness bread by Byron Moussouris, executive head chef at The Bloomsbury, a Doyle Collection hotel. Its one of our favorites in London hotels (to stay, to hang, to drink). Plus, bread plus beer? Whos complaining?GUINNESS BREADINGREDIENTS2 1/4 c. whole wheat flour3 c. white flour1 c. rolled oats1 tsp. table salt2 1/2 t

While were baking for comfort, we can also bake for health. This recipe from COMO Shambhala Estate in Bali appears in The Pleasures Of Eating Well, by COMO Hotels And Resorts founder Christina Ong. The powerhouse toast filled with omega-3 and -6 nutrients keeps in an airtight container for a week.REAL TOAST WITH NUTS AND SEEDSINGREDIENTS2 1/2 c. bleached whole almonds1/3 c. flaxseeds1/2 c. sunflower seeds1/2 large red bell pepper1/2 large y

Were baking our way around the world, stopping at hotels we love for their special local recipes. This one for brown bread comes from Kyle Zachary, executive chef at Toppers, the waterfront restaurant at The Wauwinet, a Nantucket Islands Resort.BROWN BREADINGREDIENTS3 sticks butter2/3 c. brown sugar, packed1 1/2 c. molasses2 eggs1 c. wheat flour1. c. rye flour1 c. cornmeal2 tsp. baking soda1 tsp. salt1 c. sour cream1 c. dried black currants

Were baking our way around the world, here with a preview of what will be served at Kalesma, a hotel in in Mykonos, Greece. It was poised to open this spring, and should open later this year.,HORIATIKO (RUSTIC BREAD)INGREDIENTSNote: Bakers usually prefer to measure in grams because they’re more precise, but we’ve included imperial measurements also.400 grams flour (about 3 1/4 c.)100 g. buckwheat flour (about 7/8 c.)300 g. room temperature

Were baking our way around the world. Heres a classic German wheat bread recipe from chef Michael Huesken at The Charles Hotelin Munich, a Rocco Forte Hotel. Plan ahead: This dough takes 24 hours to prepare.WHEAT BREADINGREDIENTSNote: Bakers usually prefer to measure in grams because they’re more precise, but we’ve included imperial standards also. 600 g. wheat flour 550385 g. water10 g. salt1/2 g. fresh yeastPREPARATIONThe dough

Were baking our way around the world with recipes from hotels we love around the world. Heres one non-hotel exception: focaccia made by Marco Canora, the chef/owner of Hearth restaurant in Manhattans East Village and Brodo, his bone broth mini empire that began as a takeout window at Hearth and is now available in better grocery stores and for delivery nationwide. Marco, a longtime friend of ours, has been putting amazing — and amazin

As were baking our way around the world, we had to stop in London for a cup of tea and crumpets at The Beaumont in Mayfair, one of our favorite hotels in the world. This recipe is from chef Ben Boeynaems at the hotels Colony Grill.ENGLISH CRUMPETSINGREDIENTS1 1/2 c. bread flour 1 tsp. sugar 3 Tbsp. fresh yeast or 2 tbsp. dried yeast  1 tsp. baking soda 14 oz. room temperature water  1 tsp. saltPREPARATION 1. Mi

Were baking our way around the world. Heres one for the confident baker: brioche, served at The Allison Inn & Spa in the Willamette Valley wine region in Oregon and made in partnership with local baker Tim Carlton.BRIOCHEINGREDIENTS1000 g. all-purpose flour40 g. powdered milk100 g. sugar15 g. salt500 g. butter, slightly chilled, not room temperature (Note: They use Cremerie Classique butter, a high-fat, low-moisture-content butter made in C

Were baking our way around the world. Its time for a snack, safari-style. In this case, honey biscuits from Angama Mara, a dreamy lodge in Kenyas Maasai Mara.MAASAI HONEY BISCUITSINGREDIENTS125 g. butter 1/2 c. sugar 1 Tbsp. Maasai honey (or a dark smoky honey)1 Tbsp. milk 1 1/2 c. flour 1 tsp. baking soda PREPARATION 1. Heat oven to 355 degrees Fahrenheit / 180 degrees Celsius. 2. In a pot, mix butter, sugar, milk, and honey

Were baking our way around the world, getting recipes from favorite hotels around the world, like Heure Bleue Palais, a drop-dead-chic Relais & Chateaux hotel in Essaouira, a seaside resort town in Marrakech. If youre lucky enough to stay here, as Fathom founder Pavia Rosati was last fall, youll have a lunchtime feast on the roof, where the bounty of mezze is accompanied by khobz, traditional Arabic bread that is surprisingly easy to make a

Situated on Regent Street a stones throw from Piccadilly in the heart of London, Hotel Café Royal stands in a league of its own, with an illustrious and colorful 150+-year history as one of the most renowned meeting places in London, frequented throughout the ages by everyone from Oscar Wilde and Winston Churchill to Lady Diana and David Bowie. While the city outside couldnt be more pulsing, the hotel within is a serene oasis of sophisticat

Adventurous cooking. Rage baking. Stress eating. Worrying times call for comforting foods. Put on an apron. Cook to experience the world or get back to your roots. A good recipe and some patience in the kitchen are all it takes to bring global flavors home. Our collection of favorite recipes from international chefs and well-traveled cookbook authors from around the world will help get you there.Green ShakshoukaA dish of Tunisian

Celebrate something (anything, really) with a pasta dressed up with truffles.When times call for something simple, comforting, and a bit indulgent, do as they do in the Italian region of Umbria — and make a black truffle spaghetti at home.“Truffles, extra-virgin olive oil, and handmade spaghetti (or tagliatelle) are in our heritage,” says Marco Caprai of Arnaldo Caprai Winery, a 370-acre property in the Montefalco region of

Wouldnt it be amazing, we thought, to combine two of our favorite things, cooking and traveling?Add another one of our favorite things — bread — and its a recipe for happiness.We took a spin around the globe and picked up a bakers dozen of delicious offerings from hotels we love around the world. (The one extra is from a chef we love in NYC.) And we made sure the recipes are easy enough for home bakers. Happy baking!Maasai

World-famous chef Massimo Bottura talks to Kyle Long (co-founder of Untour Food Tours) about his psychedelic new menu, delivering to and for the community, missing American diners, and pushing back against internet trolls.ITALY – Like just about everyone else on the internet, Massimo Bottura, the self-proclaimed chef-patron behind one of the most famous restaurants in the world, posted the plain black box on Instagram for #blackouttuesday.

This may not be the season to travel the world, but we can still dream about our future adventures. And doesnt a leisurely bike trip through vineyards in Burgundy sound like a lovely way to take in the French countryside and its bounty? Kasia Dietz hops a train from Paris and makes Beaune her home base.BURGUNDY, France — The best way to discover Burgundy, the vineyard-rich region just east of Paris that produces some of Frances most n

Tis the season of being stuck at home, and I hate it too! But until its safe to travel, home is where we should stay. Instead of complaining about the vacation Im not having, Ive decided to quench and quell my wanderlust by having the foods and flavors of the places Id rather be delivered to my doorstep.If You Wish You Were On....The Amalfi Coast — Talia Neapolitan PizzaLook, no one was a bigger skeptic than me, because Ive had N

More than 80 years ago, an eccentric Italian prince broke with tradition by doing what no other wine estate had done before. He ripped up his vineyard and replanted it with French and Portuguese grapes.ROME, Italy — Molto manuale, yet perfect. Prince Alessandrojacopo Boncompagni Ludovisi switches between Italian and English, so I have to pay close attention to learn about Tenuta di Fiorano, his 500-acre estate on the outskirts of Rome

Sonoma County, like so much of the Western United States, is emerging from a particularly damaging fire season. (Yes, on top of coronavirus.) While the impact will be felt for a while to come, no winery, restaurant, or consumer-facing business has been damaged (except for one pottery studio), which means there is still so much to enjoy in the area. And if ever a destination needs help and tourist dollars, its after a tragedy. Here are ways

Were about to face a holiday season that is much more limited than usual, with fewer (if any...) people and parties, less time at our favorite restaurants and a lot more time at home. May I suggest that instead of drowning your sorrows and numbing your brain on whichever TV show youre binging (for me its Greenleaf), you find solace in the kitchen, learning to up your game with new recipes, tricks, and techniques from New York City chefs who