You ate well this year. (Okay, correction: you ate really well this year). These are the recipes inspired by travels that stood out in 2025. Whether in the middle of the African bush, a remote island in Mozambique or at a top beach club in St. Tropez, these recipes inspired by travel are worthy of carrying over to next year and beyond.
(All recipes serve 4 guests.)
The Recipe: Steamed Artichoke with Dipping Trio + Burrata and Fresh Tomato Salad
The Inspiration: La Reserve a la Plage, St. Tropez
This was one of the recipes inspired by travel this year that was so healthy. It’s exactly what you want to eat when you are on the beach. That’s the signature, though, of La Reserve a la Plage; flavorful food that is light. Their chef, Nicolas Cantrelle, is someone who I’ve followed since his days at Bobo in New York City. Today, he helms the kitchen of one of the best beach clubs in St. Tropez. I had to especially recreate the dips and artichoke for home.
Ingredients
For the Artichoke + Dips
2 large artichokes
1 lemon, halved
Fleur du sel
3/4 cup sour cream
1 tablespoon lemon juice
3/4 tablespoons finely chopped fresh parsley
1 tablespoon finely snipped chives
½ teaspoon garlic powder
Freshly ground black pepper
Artichoke Truffle Butter Dip
½ cup unsalted butter
1 cup fresh artichoke hearts cut into large chunks
1 teaspoon truffle oil
2 tablespoons finely grated Parmesan cheese
Mustard Yogurt Dip
1 cup Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon olive oil
Directions
Trim the artichokes by cutting off the top inch of each, snapping off the tough outer leaves, and trimming the stem ends. Rub the cut surfaces with lemon to prevent browning.
Bring a large pot fitted with a steamer basket to a boil. Add the lemon halves and a generous pinch of salt to the water. Place the artichokes in the steamer basket, cover, and steam until the leaves pull away easily and the hearts are tender, about 35 to 45 minutes. Remove and let cool slightly.
For the sour cream dip, combine the sour cream, lemon juice, parsley, garlic powder, and black pepper in a small bowl. Mix until smooth and refrigerate until ready to serve.
For the truffle artichoke heart and butter dip, melt the butter in a small saucepan over low heat. Stir in the chopped truffle artichoke hearts, truffle oil, and Parmesan cheese. Keep warm over very low heat.
For the mayonnaise-free dip, whisk together the Greek yogurt, Dijon mustard, and olive oil until smooth and creamy. Season lightly with salt and pepper.
Serve the warm artichokes whole, with all three dips alongside. To eat, pull off the leaves, dip the tender ends, and scrape with your teeth. Once the leaves are gone, remove the choke and enjoy the heart with the remaining dips.
The Recipe: Trout Pancakes with Cilantro Avocado Cream
The Inspiration: Singita Ebony in Sabi Sands, South Africa
This recipe inspired by travel is the first dish that I had at Singita Ebony. For lunch, they have an all-day menu of small exquisite plates. I am more of a savory person, so this trout pancake with cilantro avocado cream just hit the spot. I knew that I had to make this dish at home.
Ingredients
1 cup buckwheat flour
½ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon fine sea salt
Freshly ground black pepper
1 cup unsweetened almond milk
2 large eggs
2 tablespoons extra-virgin olive oil, plus more for the pan
1 ripe avocado
½ cup plain Greek yogurt
1 small garlic clove
Juice of 1 lime
½ cup fresh cilantro leaves
8 ounces smoked trout, flaked
Microgreens or baby herbs, for finishing
Directions
For the pancakes, in a large bowl, whisk together the buckwheat flour, whole wheat flour, baking powder, salt, and a few grinds of black pepper. In a separate bowl, whisk the almond milk, eggs, and olive oil, then fold into the dry ingredients until just combined. Let the batter rest for 10 minutes.
While the batter rests, make the cilantro avocado cream. In a blender, combine the avocado, Greek yogurt, garlic, lime juice, and cilantro. Blend until smooth, vibrant, and spoon-able, seasoning lightly with salt to taste. Chill briefly to let the flavors settle.
Heat a nonstick skillet over medium heat and lightly brush with olive oil. Spoon small rounds of batter into the pan, keeping them refined and elegant rather than oversized. Cook until bubbles form on the surface and the underside is lightly golden, then flip and cook the second side until just set. Transfer to a warm plate and repeat with the remaining batter.
To assemble, place the warm savory pancakes on individual plates. Spoon a generous swirl of cilantro avocado cream over each, then top with flakes of smoked trout. Garnish with microgreens or baby herbs to add that next level of presentation in this recipe inspired by travel to Singita.
The Recipe: Soft Shell Crab and Tomato Cucumber Salad
The Inspiration: Kisawa Sanctuary in Mozambique
Of all the extraordinary places I traveled this year, Kisawa Sanctuary in Mozambique was one of those lifetime trips. I ate so much while I was at Kisawa, but the cuisine was so healthy, clean and light. It’s possible that I even lost a few of my vacation pounds when I was there. I would go back to Kisawa even for the wellness aspect and Chef JP’s beautifully presented cuisine. This soft shell crab dish was our second lunch at Kisawa, along with a table full of fresh salads. You can read more about my Kisawa experience here. It really is a lifetime place to put on the list.
Ingredients
4 fresh soft shell crabs, cleaned
½ cup rice flour or finely milled corn flour
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
1 tablespoon finely grated lime zest
2 tablespoons olive oil or avocado oil
1 tablespoon coconut oil
3/4 small red chili, finely sliced
1 clove garlic, thinly sliced
Fresh lime wedges
Fresh herbs such as cilantro or flat-leaf parsley
Directions
Pat the soft shell crabs completely dry with paper towels. In a shallow dish, combine the rice flour, salt, black pepper, smoked paprika, and lime zest. Lightly dredge each crab in the seasoned flour, shaking off any excess to keep the coating delicate and crisp.
Heat the olive oil and coconut oil together in a wide skillet over medium-high heat until shimmering. Add the sliced chili and garlic and cook briefly until fragrant, about 30 seconds, being careful not to let the garlic brown.
Gently place the crabs into the pan, shell side down. Cook for 2 to 3 minutes per side until golden, crisp, and just cooked through. Turn carefully to keep the crabs intact. Transfer the crabs to a warm plate lined with paper towels. Finish with a squeeze of fresh lime juice and a scattering of herbs.
Serve immediately, simply plated and elegant, accompanied by lime wedges. On your table, there should also be an array of salads on small plates, including the tomato and cucumber salad in the spirit of Kisawa Sanctuary’s elegant healthy cuisine.
The Recipe: Artichoke Cream Canapes + Caviar Creme Fraiche with Lemon Zest Canapes
The Inspiration: Silversea Cruise to Scandinavia
This recipe inspired by travel is especially near and dear to my heart. In July of this year, I took my family on a lifetime trip to Scandinavia on a Silversea cruise. Silversea has a special caviar on request program, so I ate caviar every day, twice a day. One of my favorite food spots was Arts Cafe on their Silverlake ship. Everyday at 5pm, they would switch over to canapés. My family and I would gather outside over beautiful bites, often with caviar. The artichoke cream canapés and the caviar and crème fraîche bites were my favorite. As for my niece, Genevieve, she still says her favorite food on the ship was their signature cheese plate. So, for the holidays this year, we’ll be sure to have these recipes inspired by travel at our table.
Ingredients
For the Artichoke Canapes
12 phyllo canapé shells
1 cup of the fresh artichoke or canned hearts, drained well
½ cup cream cheese, softened
¼ cup sour cream
1 tablespoon lemon juice
1 small garlic clove, finely grated
Maldon sea salt
Freshly ground white or black pepper
For the Caviar Canapes
12 canapé shells
2 tablespoons finely chopped chives
1 cup crème fraîche
2 ounces caviar or salmon roe
1 teaspoon finely grated lemon zest
Directions
For the artichoke cream canapés, combine the artichoke hearts, cream cheese, sour cream, lemon juice, garlic, salt, and pepper in a food processor. Blend until smooth and creamy. Taste and adjust seasoning. Spoon or pipe the artichoke cream into half of the phyllo cups and finish with chopped chives.
For the caviar crème fraîche canapés, gently stir the crème fraîche to loosen it. Spoon a small amount into the remaining phyllo cups. Top each with a small spoonful of caviar and finish with a light sprinkle of lemon zest. Arrange the canapés on a serving platter and serve immediately, while the phyllo cups remain crisp.
The Recipe: Seafood Ceviche
The Inspiration: Braxton Conch Stand on Bimini Island in the Bahamas
I took some time this summer to spend with my dear friend and collaborator Christina at her gorgeous new home in Bimini. As she showed us around her favorite spots including Smitty’s, an iconic institution on isle, we discovered Braxton Conch Stand. If I’m being technical, the stand was in the parking lot of the bar. It was one of the finds of the trip, where the woman was making fresh conch salad by hand. I would go back there in a heartbeat on my next visit to Christina’s. Good conch in hard to find in the US, so you can also make this recipe with your favorite fish and/or seafood.
Ingredients
1 pound very fresh mixed seafood such as conch, snapper, shrimp, or scallops, finely diced
¾ cup freshly squeezed lime juice
¼ cup freshly squeezed orange juice
3/4 small red onion, very finely chopped
1 small tomato, seeded and finely diced
1/2 medium green bell pepper, very finely diced
1 Scotch bonnet or habanero pepper, seeded and minced
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley
Sea salt
Freshly ground black pepper
1 tablespoon olive oil
Directions
Place the diced seafood in a glass or ceramic bowl. Pour the lime juice and orange juice over the seafood, making sure it is fully submerged. Cover and refrigerate for 20 to 30 minutes, stirring once, until the seafood turns opaque and lightly “cooked” by the citrus.
Drain off a small amount of the citrus juice, leaving enough to keep the ceviche juicy but not soupy. Add the red onion, tomato, green bell pepper, Scotch bonnet, cilantro, and parsley.
Season with sea salt and freshly ground black pepper, then drizzle with olive oil. Gently fold everything together, tasting and adjusting seasoning as needed. Chill briefly, then serve cold, spooned into bowls or piled onto crackers or tostadas.
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