Aida Mollenkamp

Aida Mollenkamp

Aida is a food and travel expert, author, chef, Food Network personality, founder of the travel services company, Salt & Wind Travel, and partner at the creative agency and educational platform, Border Free Media. She has made her career in food travel media and hospitality and has crisscrossed the globe to search out the best food destinations.

After graduating from the Cornell Hotel School and Le Cordon Bleu Paris, she joined CHOW Magazine where she ran the test kitchen and worked as Food Editor. Aida then moved to television, hosting the Food Network show, Ask Aida, FoodCrafters on the Cooking Channel, In The Pantry on Yahoo!, and the TasteMade series, Off Menu. Her cookbook, Keys To The Kitchen, is a go-to for home cooks who want to become more adventurous cooks and the Travel Guides For Food Lovers series she has co-authored are beloved among food travelers.

Through Border Free Media, Aida shares the lessons she’s learned as an entrepreneur with other creative businesses. From teaching our Cooking Club classes to cohosting our group trips, in all that she does Aida aims to help discerning travelers taste the world.

{Petti Di Pollo Al Burro} Sostanza Italian Butter Chicken Recipe | https://saltandwind.com

{Petti Di Pollo Al Burro} Sostanza Italian Butter Chicken Recipe

Next time you go to Florence, do us a favor, stop by Trattoria Sostanza and order their butter chicken. Until then, make this recipe!
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Classic Shrimp And Tofu Pad Thai Recipe | https://saltandwind.com

Classic Shrimp And Tofu Pad Thai Recipe

Here is an easy recipe for Classic Pad Thai with shrimp, tofu, and peanuts in a sweet-sour sauce. 
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Your Traveler's Illness Might Be A Parasite | https://saltandwind.com

Your Traveler's Illness Might Be A Parasite

If you're here at Salt & Wind, we're going to assume that you live to travel. And that travel is how you connect with the world. But for all that travel give us, it can also take a toll on our ...
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Here's What Sustainable Wine Means And Why Should You Care | https://saltandwind.com

Here's What Sustainable Wine Means And Why Should You Care

There comes a moment in every wine lover's life when they start to ask questions. And one of the most common is “What is sustainable wine?” We'll dive deep into that and also get into t...
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Tomato Soup and Grilled Cheese Toast Recipe | https://saltandwind.com

Tomato Soup and Grilled Cheese Toast Recipe

This Tomato Soup and Grilled Cheese Toasts recipe is like a hand-me-down, family blanket – old school but the ultimate in comfort.  I pulled this Tomato Soup recipe out of Keys To The Kitchen to sh...
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A Laid Back (And Very California) Guide To Holiday Food And Wine Pairing | https://saltandwind.com

A Laid Back (And Very California) Guide To Holiday Food And Wine Pairing

There are a lot of stressors during the holidays -- rowdy relatives, long shopping lines, new recipes -- and we can’t help with all of it. But we can help relieve any angst on the food a...
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Aged Eggnog Cocktail Recipe | https://saltandwind.com

Aged Eggnog Cocktail Recipe

An easy cocktail recipe for aged eggnog. We take traditional eggnog and let it hang out a few weeks before serving it and the result is a game changer of an eggnog recipe! 
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Noni's Italian Walnut Shortbread Cookie Recipe | https://saltandwind.com

Noni's Italian Walnut Shortbread Cookie Recipe

Some of us are a bit, shall we say, more sentimental than others. And there's nothing like the one-two combo of the end of the year and the holiday season to bring it out. That ornament that you ha...
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Oysters With Pomegranate Mignonette Granita Recipe | https://saltandwind.com

Oysters With Pomegranate Mignonette Granita Recipe

A creative twist on oysters with mignonette sauce made with pomegranate juice, shallots, black pepper, and vinegar. Here it's frozen and scraped for a granita like texture that's a major winner!
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Fresh Pear Fritters With Ginger Sugar Recipe | https://saltandwind.com

Fresh Pear Fritters With Ginger Sugar Recipe

There are certain fried foods we’re always game to make because they’re so delicious they’re well worth the effort. Case in point? The classic Roman street snack known a...
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