PHOTO GALLERY: Eating Our Way Through a European Cruise


My Top 5 Bites on our European Cruise (described in 3 words)!

We set sail on Royal Caribbean’s Independence of the Seas in October 2017 for a 5-night cruise around Northern Europe. We explored Amsterdam, Bruges, Normandy and the Palace of Versailles … eating and drinking along the way. Here’s a recap of the best bites during the journey — both on and off the ship.



#5 — Baked Jumbo Shrimp: Buttery. Substantial. Luscious.
at Giovanni’s Table on Independence of the Seas





#4 — Bitterballen: Crispy. Velvety. Snack.
at Café De Zwart in Amsterdam, The Netherlands





#3 — Gold Beach Normany Oysters: Salty. Plump. Cold.
at Las Palmas in Rotterdam, The Netherlands





#2 — Flemish-style Beer-stewed Rabbit: Rich. Supple. Warming.
at Brasserie Mozarthuys in Bruges, Belgium





#1 — Succes Noisette: Hazelnut. Praline. Ganache.
at Angelina at the Palace of Versailles, France


PHOTO GALLERY: Eating Our Way Through London


My Top 5 Bites in London (described in 3 words)!

Late October in London was magical … the fall foliage in Hyde Park. The royal legacy of Kensington Palace. Oh, and the food was as authentic as it comes. We hit up historical pubs and enjoyed afternoon tea in a palace. Does it get better than that? Cheers to our favorite English dishes!



#5 — Roasted Quail: Surprisingly. Not. Gamey.
at The Gilbert Scott





#4 — Sunday Roast with Yorkshire Pudding: Filling. Comforting. Authentic.
at The Wheatsheaf in Salisbury





#3 — Victoria Sponge Cake: Moist. Fruity. Delightful.
at The Orangery at Kensington Palace





#2 — Lamb & Veggie Pie: Warm. Silky. Hearty.
at Lamb and Flag





#1 — Lasooni Wild Tiger Prawns: Fiery. Succulent. Smoky.
at Gymkhana

Slow Down: Sausage, Spinach and White Bean Soup


This is a super easy and flavorful slow-cooker recipe for those weeknights when you don’t have time to do a bunch of chopping and cooking. Plus, you’ll have leftovers the next day (or three, depending on who’s eating). Sprinkle some grated parm on top and serve with a side salad. This one’s a no-brainer!


Turkey Sausage, Spinach & White Bean Soup
Serves 8

1 tablespoon olive oil
2 (12.8-ounce) packages turkey smoked sausage, thinly sliced
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 (15-ounce) cans Great Northern beans, drained and rinsed
½ teaspoon dried oregano
2 bay leaves
4 cups chicken broth
salt and pepper, to taste
3 cups baby spinach

Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 minutes.

Place sausage, garlic, onion, carrots, celery, beans, oregano and bay leaves in the slow cooker. Stir in chicken broth and 2 cups water until well combined. Season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in spinach until wilted. Serve immediately.