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.
Not all classic French food is complicated! This classic Potato Leek soup is simply buttery sauteed vegetables that get pureed together with herbs and a dash of cream for one of the easiest and sat...
Next time you go to Florence, pinky promise us that you'll stop by Trattoria Sostanza and order their beloved butter chicken dish. Until then, you can make this version of the recipe at h...
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 ...
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...
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...
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...
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!
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!
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...
Persimmons in dessert are one of the most underappreciated food preparations out there in our opinion. Here we right that wrong by combining ripe Hachiya persimmons with spices and baking it up for...
