The kitchen is open-

December evoked nostalgia for Québec City, which we visited around this time last year. Originally intended as a summer getaway - enjoying vast green space, concerts en plein air and scenic adventures along the Saint Lawrence River - our rescheduled winter trip required both a wardrobe and an itinerary redo. It was hardly the travel experience we would have sought out intentionally. And, despite single-digit temperatures, one we've been dreaming about ever since. Encountering the unexpected, we were reminded, can enhance our travel experiences in surprising ways.  In this case, once verdant parkland that was equally beautiful when blanketed with snow, and hearty cuisine that tasted all the better by a roaring fire.

SIDE DISH
In addition to satisfying a craving for poutine, traveling to Québec inspired me to dust off my college modern language studies and converse with the province's mostly native Francophone population. While much of Canada toggles between French and English, Québec is the only Canadian province to claim French as its sole-official language. As with other regional variants of Canadian French, Québécois reflects its unique convergence of indigenous tongue with French and British influence.

Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.
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​The kitchen is open-

Aromas of cardamom, coriander and cumin fill the KT kitchen, which recently debuted Indian cuisine - a style of cooking we've enjoyed in restaurants but were intimidated to undertake at home.  In selecting a country so regionally and culinarily diverse, yet uniformly reliant on, and abundant with pulses, we decided to join India's sizeable vegetarian population and ditch the meat. Aloo papd chaat, exploding with color and textures, transported us to the chaotic streets of Delhi. Chutneys, tangy, sweet and sour, to 
Gujarati. Earthy, buttery dal, to northern Punjab. Our adventure was gratifying and unexpectedly satisfying. ​

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Masala performs double duty in Indian culture. First as the country's signature spice mixture, and secondly as a blending of film genres in internationally popularized Hindi cinema, Bollywood. "Yaadon Ki Baaraat" (1973) is recognized as the first of such films, bringing nearly three hours of action, comedy, romance, melodrama and music.

 The kitchen is open-

When most people think of Russia, vodka, ballet and geopolitical conflict come to mind. These things, along with ornamental architecture and diverse, far-reaching landscapes stretching five climate zones earned Russia a place on our bucket list travel board. But, not the food. Which is why this week, KT enters the belly of the bear to explore a cuisine so influenced by abundant geography and a dynamic political timeline. We looked first to old Russia for authentic menu inspiration. Our zakuski, a distinguishing element of Russian food history and culture, includes a variety of cold and hot offerings. 

Caviar
​Russkaya Traditsionnaya Lososevaya Ikra | Chernaya Zhemchuzhnaya Ikra  | Bliny

Gribi v Smetane  | Borodinskij

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Our virtual travels to Russia included a side trip outside of the kitchen via our living room, which houses a collection of Russian Lacquer brought back from then USSR by my parents in 1989. This miniature box, created by a master artisan in the village of Kholui, draws inspiration from Russian mythological and historical painter Viktor Vasnetsov to depict "The Tale of the Young Guard and the Merchant Kalashnikov." Serving under the reign of Tsar Ivan, a handsome young oprichnik seeks the affection of a merchant's married daughter.

"He caught my hands in his and spoke to me in a whisper." 

​Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.
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 The kitchen is open-

In 2013, we traveled to Brazil for a milestone birthday. What would normally take about three hours to drive from Paraty - the final destination of our trip - back to Rio de Janeiro/Geleão International Airport stretched into a grueling six-hour return. Learning that my birthday fell during the weekend in November when locals celebrate Proclamação da República do Brasil  eased the sting one often feels when good things come to an end, and rather reinforced that I was destined to be there. Our 2013 itinerary included Rio de Janeiro, Ilha Grande and Paraty, each magical in its own way. This week, KT returns to Brazil's northeastern state of Bahia to experience Afro-Brazilian cuisine, known for satiating seafood stews that incorporate coconut and the African palm oil, dendê. Our preparation of Feijoada, the country's national dish, honors both my birthday and the birth of Brazil as a republic.

"Saudade," not translatable from Brazilian Portuguese, refers to feelings of longing or yearning and dreamful wistfulness.

 Café da Manhã Brasileiro
Tapioca "Beiju" com Manteiga e Coco Rallado  |  Açai

SIDE DISH

Samba music and dance as we know it developed in the favelas of Rio de Janeiro, where today Samba schools from the city's poorer neighborhoods fill the streets during Carnival. While most commonly  associated with the pre-Lent celebration, samba's entry into Brazil begins in Bahia, where Portuguese settlers brought slaves from Africa to harvest sugarcane. What began as cultural expression from colonial past continues to shape language, religious practice, music and food.
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​​Kitchen Traveler is the creative brainchild of Michele McMurry and husband Doug, who together recreate global flavors from their cozy galley kitchen in San Antonio, Texas. While our passion for wandering and savoring is not new, our appreciation for such experiences ─ that for now remain on hold ─ is deeper than ever.

The kitchen is open-

Argentina. Land of Tango, Malbec, impeccably raised beef and the "Paris of South America." This week KT takes in Buenos Aires for its quaint bodegones and overall cosmopolitan ooze. We tasted our way through Mendoza, which claims 70 percent of Malbec vineyards worldwide despite the grape's French origin, and the estancias of La Pampa to appreciate a slow-cooked asado. An Argentine beef, vegetable and dried fruit stew, cooked and served in a gutted pumpkin, surprised and equally satisfied our culinary curiosity.
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The kitchen is open-

It's difficult not to be enchanted by the Kingdom of Morocco, blending old and new with its walled medinas, palaces and souks spilling vibrant wares, snake charmers and storytellers. This week, KT looks at the story of food in Morocco, an ingredient-rich country known for incomparable citrus, and exotic, fragrant spices that create intensely flavorful dishes. Many cultures engage in daily tea rituals, and a Moroccan culinary journey would be incomplete without experiencing mint tea at its roots, grounded in respect for the tea's "soul" and "crown," and in hospitality to all who share.

The kitchen is open-

Kartoffel, bier, more kartoffel, and lots of bier! October seemed a fitting month to visit Deutschland, and so this week KT brings a homegrown Oktoberfest before traversing Germany's southern and central regions. We enjoyed bratwurst and schnitzel, Bavarian style, Swabian kartoffelsalat, Grüne Sosse as they do in Frankfurt, Leipziger Allerlei of western Saxony, and traditional Sauerbraten and wines from the Rhineland. Haben sie hunger?
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Side Dish

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​In addition to the great Bs ─ Johann Sebastian Bach, Ludwig van Beethoven and Johannes Brahms ─ Germany's diverse music heritage claims more than 100 classical composers who lived, worked or shaped careers there. This year marks 210 years of Oktoberfest, the world's largest festival, celebrating the marriage of Bavarian Prince Regent Ludwig to Princess Therese of Saxony-Hildburghausen with food, beer and oompah. 

​Der Gemütlichkeit!

The kitchen is open-

Our wanderlust for Japan lies in its elemental gardens, tea ceremonies, and naturally, its dishes. Inspired by the Netflix series "Midnight Diner: Tokyo Stories," KT explores Japanese izakaya culture and cuisine with intention, mindfulness and tranquility.

"Thank you for the food."

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The kitchen is open -

This week KT headquarters turned friterie, confirming our belief in the fried potato as food perfection, and in Belgium for making it so.  After devouring every last crunch - dipped in a Flemish Andalouse sauce - we set out to discover how neighboring Dutch, French and German influences shape the essence of Belgian people and cuisine. 

The kitchen is open-

The Florida Keys are the closest we've come to visiting Cuba, this mysterious island nation rich with culture and cuisine. In December, we traveled to Key Biscayne for a tennis getaway that included an evening in Miami's Little Havana neighborhood. We savored traditional dishes, sipped Café Cubano, and danced the night away to the intoxicating rhythms of Spanish guitar and African percussion. This week, Kitchen Traveler welcomes you into our home paladar.