This margarita uses Combier, but you can swap in any triple sec you have on hand.. Get the Recipe(Keep screen awake).

, which blends the allure of a travel magazine with immersive, real-life journeys, creating singular customized trips.. David's journey started with a scholarship to the University of Gastronomic Sciences in Piedmont, Italy, an institution founded by Slow Food.His education in gastronomy paved the way for his collaboration with renowned restaurateur Alice Waters in California.

To fund his travels David fell into writing for various magazines both at home and globally, a pursuit that eventually led him to become a Contributing International Editor at Condé Nast Traveler and a long-time editor at Vogue Living..PRIOR has been recognized for its elegance and innovation in travel.The company has been praised by Food & Wine as “one of America’s most innovative companies,” and Vogue for “creating the most beautiful trips.” David serves on the Food & Wine Global Tastemakers Advisory Board as well as Travel + Leisure's Advisory Board and has spoken on panels for the Condé Nast Traveler Points of View Travel Summit, the New York Public Library, and others.

David’s work is driven by a deep-seated curiosity and a passion for storytelling, transforming travel into an art form that captivates and inspires.. About Food & Wine.about us and our editorial process.Credit: Eric Wolfinger.

You can fry, air fry, grill, steam, or boil your fish of choice in under a half hour for a convenient, delicious seafood dish.

From cured and grilled salmon entrees to a blackened haddock sandwich and two takes on fish tacos, here are our favorite quick fish recipes that can be prepared in 30 minutes or less.. 01. of 12.There are certainly "no-boil" baked pasta recipes out there specifically written for using dry, uncooked pasta; these are usually saucier than would be the case if the pasta were pre-cooked, with enough liquid that the pasta can cook in the oven.

For other recipes, the pasta is at least partially cooked before the casserole is assembled and goes in the oven.This is often achieved through par-boiling — cooking the pasta until it's semi-done, and letting the rest happen as it bakes in the sauce so it doesn't end up too mushy.

Some people like to soak the dried pasta in water for about 30 minutes instead of par-boiling, which achieves the same goal of partially rehydrating the pasta.. Notes from the Food & Wine Test Kitchen.shapes would work well here, too, like fusilli or orecchiette.