The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Aromatic Beef Noodles with Cucumber & Mint

BeefNoodleTST6I have a growing collection of international food staples bought online. It started with spices and teas, then expanded to various grains and flours, and then bloomed with an assortment of oils and pastes. My husband barely raises an eyebrow now when he lugs home a 3-lb. jar of coconut oil or a pallet of rice flour and I gleefully add them to my stash. I’ll say, Just wait til you see what I make with this!

This bowl of noodles started with a little jar of tamarind paste that I ordered online. I had just read The Spice Merchant’s Daughter, Christina Arokiasamy‘s tantalizing account (and recipes) of growing up working in her family’s spice stall and kitchen in Malaysia. Her recipes are rich with exotic and aromatic spices and ingredients, including some unfamiliar ones to me, such as tamarind. Then Bon App├ętit featured this mouth-watering spicy tamarind skirt steak, and Steve at Oui, Chef followed suit with this deliciousness; I knew I had to give tamarind a try. Continue reading


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Thai Red Curry with Shrimp & Sweet Peppers

RedThaiCurrywShrimp&PeppersIn the time between winter and spring, I crave warm & hearty food one moment, and bright & zesty flavors the next moment. This Thai-style red curry satisfies both those cravings, with enough heft to be filling and enough heat to chase away the evening chill, yet with vibrant lime, ginger and cilantro to keep the flavors fresh. This can easily be adapted for chicken, scallops, or a vegetarian version; here I use shrimp and sweet red bell peppers.

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Seared Scallops with Coconut, Mango & Kiwi

CoconutMangoScallops1

My husband and I once traveled to a remote coastal town in Maine in search of the perfect seared scallops. Unfortunately for us, the chef was having an off night, and so the pinnacle of our scallop-tasting experiences eluded us.

But now, it just might be here, in these butter-seared scallops with a trifecta of sauces: coconut cream infused with lemongrass and ginger, a puree of mango and lime juice, and a kiwi puree. And just in time for Valentine’s Day! I hope you make this and enjoy it with your favorite one(s).

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Thai Coconut & Lemongrass Chicken Soup with Fresh Herbs

IMG_4982In fall, my dutch oven resumes its nearly constant place on my stove to cook up roasts and stews and other foods that warm and comfort us through the cold weather. On a chilly, drizzly autumn evening, I can’t think of a more comforting one-pot meal than Thai-style soup, Continue reading