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. With her work at Salt & Wind Travel, Aida aims to help discerning travelers taste the world.
This is one of those recipes that separates the donne from the ragazze. We can all debate the best way to make and serve pesto but my favorite is this: Mandilli di Seta, aka Han...
A recipe for a classic cheese-stuffed focaccia bread named Focaccia di Recco for the town where it originated. This unleavened focaccia is made by sandwiching melty cheese betwe...
One of the most classic bar snacks you'll come across when you travel to Mexico are chile and lime peanuts. Our version adds a bit of lime, a touch of sugar, and some sesame seeds.
It's hard to get more classic than this healthy, easy take on Tuscan ribollita soup. Made with day-old bread and loads of vegetables it's the ultimate in healthy comfort food!
My latest obsession has been this buttermilk and strawberry lassi. Some swear you must use whole milk yogurt to call it a lassi, but I like the tang and frothiness that comes from blended buttermil...
This healthy recipe for a gluten-free burrito bowl uses a quick take on chicken tinga then layers it with black beans, sweet potatoes, avocado, and fresh vegetables.
