One of my favorite parts of traveling is experiencing food on the road. In the past, I shared some of my favorite Recipes From the Road. In today's COVID-19 world, we all now find ourselves staying at home and cooking. I hear a lot of people asking where they can find new recipes. Here are a few great recipes from some of the world's best resorts. While you can't travel to them, you can create a luxury experience right in your own home.
Note: If you make a purchase through the affiliate links posted below, I may receive compensation.
While family meals might not have everything coming out in courses, as you might expect in a luxury restaurant, you can cook up a few appetizers to enjoy while you finish your meal. Here are a few of my favorites and be sure to check Wander for even more appetizer recipes.
Hot and Sour Brussels Sprouts
One of my favorite spots to eat when I go to Scottsdale is at ZuZu at Hotel Valley Ho. I ate there this past December to celebrate my wedding anniversary. The food there never disappoints. Executive Chef Russell LaCasce shared his recipe for one of my favorite dishes, these amazing Hot and Sour Brussels Sprouts.
Ingredients for Brussels Sprouts
- 1 qt Brussels sprouts, washed and halved
- 1 oz blended oil
- ½ cup hot and sour glaze (below)
- Salt and pepper to taste
Ingredients for Hot and Sour Glaze
- 6 cups Gochujang red chili paste
- 1 cup sugar
- 1 cup rice wine vinegar
- 1 cup hot water
- 1 TBLS ginger
- 1 TBLS garlic
- Toss Brussels sprouts with oil, salt, and pepper and roast in 400° F oven for 12 minutes.
- On the stove, place a medium size pan and heat.
- Once the pan is hot, sauté roasted Brussels for 1 minute, and then add the hot and sour glaze.
- Cook for another 2 minutes and pour contents in a serving bowl.
La Monte-Carlo: King Crab with Vegetables and Buffalo Mozzarella
One of my favorite experiences was staying a few days in Monaco. This paradise on the Mediterranean had always been a dream for me. It really was a magnificent trip and I invite you to experience a bit of what I shared about my visit to Monaco on Wander. My favorite stay there was at Hotel Métropole. I was honored to dine at the two-Michelin-starred Joël Robuchon Monte-Carlo in the hotel. I want to share two of my favorite recipes. This one is an appetizer and the restaurant's signature recipe. It's an ideal light and refreshing way to start a meal. Be sure to scroll down to desserts for my other favorite from Hotel Métropole.
- 4 pieces Sucrine (Bibb, Boston, or Little Gem Lettuce)
- 8 pieces Piccadilly tomatoes
- 4 pieces (about 1 oz) Mozzarella
- 2 pieces of Avocado
- 7 to 8 oz King Crab or prawns
- 1 bunch thin riquette (Arugula)
- 12 pieces Parmesan cheese
- 1 piece Sardinian bread
- 4 g (about ½ tsp) Truffle
- 4 pinches Espelette pepper
- 4 pinches Curry
- 30 ml (2 TBLS) Sherry vinegard
- 90 ml (3 oz) Olive Oil
- Salt & Pepper to taste
- Wash and trim each piece of lettuce into 4 pieces vertically.
- Wash and trim each tomato in half.
- Cut each piece of mozzarella in half.
- Wash the avocado, remove the stone, keeping the skin. Cut each half in four pieces and remove the skin.
- Fry the King Crab mixed with curry in olive oil.
- Mix the sherry vinegar seasoned with salt and pepper with olive oil. Season the salad with this vinaigrette.
- Arrange harmoniously on the plate.
- Add Parmesan shavings, thin riquette or Arugula, Sardinian bread, pinches of Espelette pepper, and the chopped truffle.
Cucumber Zucchini Salad with Hearts of Palm
This is a delicious, fresh salad that uses some common fresh vegetables, herbs, and spices. It comes to us courtesy Sanctuary on Camelback Mountain Resort & Spa in Scottsdale, AZ.
- 1 cucumber, peeled and diced
- 1 ripe heirloom tomato, diced
- 1 medium green zucchini, peeled and diced
- 4 stems parsley
- 1 yellow onion
- 1 tsp cumin
- 1 oz extra virgin olive oil
- 1 oz yuzu juice (substitute lemon, lime, or orange)
- 4 oz small end of fresh hearts of palm, sliced into rings (can substitute canned or jarred if necessary)
- ½ oz paprika
- Combine all ingredients in a bowl and let sit overnight before eating.
Appetizers Courtesy Omni Hotels & Resort
I have always been a fan of Omni Hotels & Resorts. In fact, one of my all-time favorite hotels and spas is the Omni Scottsdale Resort & Spa at Montelucia in Scottsdale, Arizona. I recommend a stay at Montelucia—or at least a visit to Joya Spa—when we are past the COVID-19 crisis. In the meantime, check out these appetizer recipes courtesy Omni Hotels & Resorts.
Texas Brisket Monsieur
This is a nod to that amazing Texas barbecue and the Southern roots of the Omni Hotels & Resorts chain.
- 2 slices of Texas Toast
- 2 oz Brie cheese
- 2 oz Chopped smoked brisket
- 1 oz Chipotle aioli
- 3 each Sliced pickles
- 1 Cherry tomato
- 1 Kettle chip
- Chop cooked brisket.
- Butter two slices toast.
- Line each piece of toast with brie and chipotle aioli, spread brisket over it, and close sandwich.
- Toast on the griddle until golden brown.
- Cut with a ring cutter, schmear chipotle ketchup, garnish with sliced pickles, tomato, and kettle chip.
Omni Shrimp & Grits
The second great appetizer recipe from Omni Hotels & Resorts, this shrimp and grits with pimento cheese takes me back to my southern roots. Enjoy!
Ingredients for Pimiento Grits
- 1 cup Anson Mills grits
- 1 cup water
- 3 cups heavy cream
- ½ cup Pimento cheese
- ¼ cup hot sauce
- 2 tsp salt
Preparation for Pimiento Grits
- Bring liquids to a simmer and whisk in the grits.
- Cook on low for 45 minutes to 1 hour.
- Fold in pimento, hot sauce, and salt.
- Mix until completely incorporated.
Ingredients for Shrimp & Grits
- 4 ea blackened shrimp
- ½ tsp tarragon
- juice from ¼ lemon
- 1 tsp butter
- 3 oz Pimento grits (from above recipe)
Preparation for Shrimp & Grits
- Preheat pan over medium-high heat, add butter and shrimp, and then sauté briefly.
- Add blackening spice and finish cooking shrimp.
- Remove from heat.
- Finish shrimp off the heat with fresh lemon juice and tarragon.
- Toss to coat.
- Serve immediately over grits garnished with micro red-veined sorrel or other appropriate micro green garnish.
Your main course can be as creative as the meal. Do check our recipe section of Wander for more great main course recipes.
I really love seafood—it may be one of my favorite things in the world—but I also really appreciate a great steak, especially a ribeye. This Prime Delmonico is courtesy of The Tap Room at Pebble Beach Resorts in Pebble Beach, CA.
- 22 oz bone-in, center-cut ribeye steak
- Salt and pepper to taste
Pro Tips for a Pebble Beach-Worthy Steak
- The best-tasting steak starts with the best beef. The Tap Room culinary team uses prime grade beef, which represents less than 1% of the beef produced in the US. It is hand-selected for Pebble Beach Company and is typically sourced from Omaha, NE.
- The team recommends that guests enjoy this dish medium rare to rare, as that temperature really showcases the product and retains some of the integrity of the marbling, keeping the beef moist and flavorful.
- Season with salt and pepper before searing or grilling. This will impart a more intense natural flavor and, in the end, will require less seasoning.
- Let the chop rest after grilling. This loosens up the muscle of the beef and makes it more tender. The difference of 5 to 10 minutes of rest can transform the muscle into a very tender, delectable Delmonico.
- Most guests can, in fact, finish the 22 oz piece of meat. But sharing is a great choice—particularly for those who want to leave room for dessert.
Main Dishes Courtesy Velas Resorts
I enjoy traveling in Mexico and have been doing so for the past four decades. One of my favorite hotels was when I stayed at Grand Velas Los Cabos in Los Cabos, Mexico. I also had a chance to experience dinner at Emiliano Restaurant at the amazing Casa Velas in Puerto Vallarta, another of the Velas Resorts. I recommend adding one of these luxury properties to your bucket list. In the meantime, enjoy these two recipes. You can find more ideas thanks to the Velas Resorts magazine online.
Pita Bread Mexican Torta
A torta is Mexican street food. It usually features a fluffy bun with any assortment of ingredients between them. This take on a torta uses Pita bread.
- 1 pc. pita bread
- 8 oz diced and grilled chicken breast
- 10 oz Pre-cooked baby potatoes ( in wedges)
- 5 oz Canola oil
- 1 oz butter
- 3 oz green bell peppers
- 3 oz grilled red onions
- 1 oz mayonnaise
- 3 oz fried beans
- 1 oz cilantro, chopped
- 2 oz onion
- salt and pepper to taste
- Dice the chicken breast, slice green bell peppers and the red onion. Stir fry these ingredients with a little bit of canola oil.
- With the rest of the oil, sautée the pre-cooked baby potato wedges adding the chopped cilantro once the potatoes are ready (this will be the garnish).
- In the same pan, melt the butter and toast the pre-opened pita bread. Remove it once it is crispy.
- Add mayonnaise to the pita bread and stuff it with hot refried beans, add the chicken mixture and finish it with chopped raw onions.
Meatballs with Spicy Tomato Sauce
This is an upscale meatball recipe that the entire family can enjoy.
- 1 lb ground beef
- ½ lb ground sausage meat (if fresh sausage) if not only use beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- salt and pepper
- 1 large egg, beaten
- ½ TBSP oregano or mixed herbs or fresh herbs if available
- 2 TBSP extra-virgin olive oil
Ingredients for the Sauce
- 1 TBSP olive oil
- ½ onion, chopped
- 3 tomatoes, diced
- 2 garlic cloves, minced
- salt and pepper to taste
- chili, chopped thinly or if dry to your taste
- In a large bowl, use your hands to combine beef, sausage meat, onion, and garlic. Season with salt and pepper, then gently stir in egg and herbs until just combined.
- Form mixture into 1″ balls.
- In a large high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust. Set meatballs aside.
- Reduce heat to medium-low, and add olive oil, onion, and garlic to skillet. Cook for few minutes until the onions are translucent. Add the diced tomatoes and a little water.
- Bring to a boil and reduce heat to simmer. Cook for about 20 minutes.
- When the sauce is almost done and to the right consistency, add meatballs back to skillet. Cover and simmer until cooked through, about 8 minutes more.
No meal is complete with some great sides. There are times when I feel as if I could make a meal just on some of these sides—and I may just do that. Some of these will become part of my new staple of ongoing recipes. We do have more great side dish recipes on Wander.
Potato Broccoli Gratin with Garlic
I love potato gratin, but this one adds in broccoli that makes it really unique. This sounds like a much better recipe than traditional potatoes for a meal. This recipe is brought to us courtesy of Gaby Brasserie Française at Sofitel New York in New York City.
- 1 lb Yukon gold potatoes, peeled and sliced thin
- 1 head broccoli, cut into small pieces
- 1 qt heavy cream
- salt, to taste
- pepper, to taste
- nutmeg, to taste
- 5 cloves garlic, minced
- 3 oz Gruyere cheese, shredded
- 1 oz Parmesan, shredded
- melted butter
- Mix the salt, pepper, nutmeg, and crushed garlic with the heavy cream.
- Add sliced potatoes into the mix, then add shredded Parmesan and Gruyere cheese. Stir well.
- Using either individual or one large baking dish, place some melted butter and spread all around to avoid anything sticking too much.
- In the bottom of the dish, place a layer of potatoes, about one inch, and then add some pieces of broccoli, and cover with more potatoes.
- Pour the liquid mix on top of the potatoes.
- Cover the dish(es) and bake in the over at 325° F for 35 to 45 minutes, depending on the size of the dish. To check doneness, insert the blade of a knife. It will slide in easily once the dish is sufficiently cooked.
- For optimal quality, let it rest, then reheat, adding more cheese on top and browning in the oven.
I adore bread. To me, a perfect meal includes some kind of bread. Along with these bread recipes, you can check out more bread recipes on Wander.
Pan de Bono
One of my favorite restaurants in Arizona is deseo at Westin Kierland Resort & Spa in North Scottsdale. The ceviche at deseo is absolutely divine. Everything is South American-inspired, including the Pan De Bono bread, a cheesy bread made with Yucca flour. This recipe is courtesy Westin Kierland.
- 14 oz Pan de Bono (Yucca flour)
- 1.2 lbs. Queso Fresco
- 2.5 oz Melted Butter
- 1 oz Tapioca Flour
- 2 Eggs
- 4 oz Warm Water
- 1 tsp Salt
- 1 TBLS Vegetable Oil
- 1 oz Granulated Sugar
- 2.5 oz Milk
- Sift all the dry ingredients together.
- Combine eggs and oil.
- Combine dry ingredients with egg-oil mix in food processor using slow speed; add liquid ingredients, and then add Queso fresco and mix for about 2 minutes more.
- Roll into 3 oz balls and place them 2 inches apart in a sheet pan with parchment paper.
- Bake at 400° F for 10 minutes; turn sheet pan around and bake for an additional 10 minutes.
Otorohanga Cheese Scones
This is a delicious recipe that comes to us from New Zealand. Otorohanga is a great destination when you visit New Zealand. These cheese scones are typical of what you might find in the region. The recipe comes to us courtesy the California Wine Club and WineLoversPage.com. Through the club, you can purchase the Soljans Estate Winery 2013 Marlborough Sauvignon Blanc that pairs perfectly with these scrumptious scones.
Prep time: 10 minutes
Cook time: 12 minutes
Yield: 8 scones
- 2 cups flour
- 4 tsp baking powder
- ½ tsp salt
- 1 cup grated mild Cheddar cheese
- ¼ cup half-and-half (or heavy cream if you prefer)
- 1 cup whole milk
- Preheat oven to 425° F.
- Blend the dry ingredients and the cheese.
- Pour the cream and milk into the flour and cheese mixture.
- Mix gently, turn out onto a cutting board, then lightly pat this soft dough into a 1½” thick rectangle.
- Cut the rectangle into eight squares and place them on a lightly-floured baking sheet.
- Bake for 12 minutes until puffed and golden.
No gourmet meal is complete without dessert. Desserts seem to bring fear into the hearts of many a chef, but if you follow these recipes, you can wow your family with delicious desserts. We have even more dessert recipes for you on Wander.
As I mentioned above in the appetizer section, one of my favorite meals was at Joël Robuchon Monte-Carlo in Monaco. The meal had so many amazing flavors, but I was happy I saved room for dessert. Thanks to Hotel Métropole and the restaurant for this delicious chocolate tasting. This recipe makes 4 servings.
- 110 g (½ cup) dark chocolate 70%
- 90 g (6 TBLS) butter
- 120 g (½ cup) caster sugar
- 150 g (3 whole) eggs
- 40 g (1/3 cup) T55 (all-purpose) flour, sifted
- 50 g (¼ cup) Hazelnus
- Melt the chocolate and butter at 50° C (122° F).
- Beat the eggs and sugar with an electric mixer until the mixture whitens.
- Pour in the chocolate-butter mixture, and then add the sifted flour.
- Whisk everything together to obtain a homogenous mixture.
- Fill individual ramekins or moulds, previously buttered and floured, about ¾ full.
- Sprinkle with crushed hazelnuts.
- Cook in a 190° C (375° F) oven for 5 minutes.
- Remove on a rack, let stand 5 minutes, remove from the mould and serve warm.
German Black Forest Cake
One of my favorite trips in recent years was to Southwest Germany and the town of Leipzig. While we can't visit the area now, Southwest Germany has set up a great website so you can start planning your trip. One of my favorite things about the trip was the amazing flavors. To celebrate Southwest Germany, here is a sample of the region's famous Black Forest Cake.
Ingredients for Sponge Cake
- 250 g (1¼ cups) Sugar
- 300 g (2¼ cups) Flour
- 2 tsp Cocoa
- 7 Eggs
Ingredients for Filling
- 1.2 l (5 cups) Cream
- 50 g (¼ cup) Sugar
- 3 bags Cream stiffener (or 3 sheets gelatin) – optional, see below
- 400 g (2 cups) Sour Cherries
- 0.25 l (1 cup) Cherry Juice (e.g. from the sour cherries)
- 4 tsp Starch
- 50-100 ml (¼-¾ cups) Cherry Schnapps (Kirschwasser)
Ingredients for Decoration
- Grated Chocolate
Preparation of Sponge Cake
- Stir eggs and sugar for about 15 minutes until fluffy.
- Sift flour and cocoa and carefully fold into eggs and sugar.
- Bake in a springform in the oven for approximately 30 minutes at 375° F.
Pro Tip: To get an even, level sponge cake let it cool upside down. We would recommend baking the sponge cake one day earlier.
Preparation of the Black Forest Cake
- Cut the sponge cake into three equal parts.
- Whip the well-chilled cream and sugar until stiff. If you are serving the cake the same day you don't need further additions to the cream. If you are planning to serve the cake later, we would recommend adding cream stiffener or gelatin to the cream.
- Dissolve starch in a little bit of cherry juice.
- Bring the rest of the cherry juice to boil, add the dissolved starch, and bring back to boil while stirring continuously.
- Remove the juice from the cooker, add cherries, and let it cool.
- Add approximately 20 ml (4 tsp) of the cherry schnapps to the juice, and then spread the mixture evenly on the bottom layer.
- Spread one layer of cream over the cherries and place the second sponge cake on top.
- Drizzle with cherry schnapps and spread one layer of cream.
- Put the third layer of sponge cake on top and drizzle with cherry schnapps as well.
- Fill the rest of the cream in a piping bag and add to the top and sides. Afterwards, spread evenly on the cake.
- Spray cream rosettes on the top of the cake in a circle and put a cherry on each rosette.
- Add gathered chocolate on the sides.
- Chill well before serving.
Key Lime Tart
The tart and bright flavor of key limes take me to Florida and the islands. This lovely key lime tart, thanks to 3800 Ocean at Palm Beach Marriott Singer Island Beach Resort & Spa in Riviera Beach, FL, is no exception. Be sure to check out more great dessert recipes on Wander.
Brown Sugar Graham Crust
- 1½ cups graham cracker crumbs
- ¼ cup brown sugar
- 6 TBLS butter, melted, hot
- Combine graham cracker crumbs and brown sugar with a whisk.
- Add in melted butter.
- Portion into desired mold.
- Bake for 10 minutes at 350° F.
Key Lime Custard
- 14 oz condensed milk
- 3 egg yolks
- 4 oz lime juice
- 2 TBLS lime zest
- Combine all ingredients in a bowl.
- Pour into baked graham shell.
- Bake at 350° F until the pie jiggles just slightly and doesn't stick to your finger when touched, about 10-12 minutes.
- 4 egg whites
- 1½ cups sugar
- Combine sugar and egg whites in a bowl over a pot of boiling water.
- Whisk constantly until the egg whites reach 160° F.
- Take off heat and immediately transfer to a mixer with a whisk attachment.
- Whisk on high speed until cool and the meringue is stiff and glossy.
- Pipe as desired on top of the pie.
- Torch with a blow torch or put under the broiler until desired color.
My favorite meal is brunch. I love breakfast, but when you can eat it later in the day and combine it with great lunch offerings, this is my definition of perfection. Here are some of our favorite brunch recipes—and be sure to check even more offerings for brunch recipes on Wander.
Oven-Baked Multigrain Pancake with Macerated Strawberries, Lemon, and Granola Crumble
I was thrilled when Mountain Shadows, a Paradise Valley, AZ resort dating back to 1959, reopened in 2017 by Westroc Hospitality. I love the setting for the resort and the dining at Hearth '61 is always exceptional. Under the helm of Chef Charles Wiley, Hearth '61 delivers incredible meals. You can bring the flavors to your brunch menu with this delicious offering. It makes ten 5″ pancakes.
- 1½ cups Central Milling Co. Organic 6-Grain Pancake & Waffle Mix
- 1½ cups whole milk
- 3 TBSP olive oil
- 1 egg
- 1 pint fresh strawberries
- 2 TBSP sugar
- 1 cup granola
- Toast granola in a large, nonstick skillet over medium heat until golden brown. Set aside to add to top of pancakes.
- Wash, hull, and slice strawberries. Place in a bowl. Stir in sugar and allow to stand for 30 minutes. Set aside macerated strawberries to add to top of pancakes.
- Heat skillet over medium-low heat to 375° F in preparation for making pancakes.
- Place milk, egg, and oil in a medium bowl and whisk until smooth.
- Add pancake mix and stir with a whisk until large lumps disappear. Over-mixing may toughen the pancakes. Let stand for 1 or 2 minutes to thicken.
- Pour slightly less than ¼ cup of the batter for each pancake onto the lightly greased skillet.
- Turn when pancakes bubble and bottoms are golden brown.
- Garnish pancakes with macerated strawberries, toasted granola, and powdered sugar. Serve with syrup.
I hope you enjoy experimenting with these and more great recipes during your time at home. Be sure to check out each destination when you plan your next trip. Find more great places to Wander online at WanderWithWonder.com.