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.
Each year when cherries are in season here in California, we end up making a twist on this sangria. Made with rose wine, Chambord liqueur, and oranges, it's a sweet-tart take on the classic drink.&...
It's getting pretty ridiculous: I'm way too frequent a flyer at the coffee shop near my house. And, no, it's not for the coffee. I mean, the coffee is totally fine but it's all about the Breakfast ...
You probably know mole. And Oaxaca. But did you know that there are seven moles that come from Oaxaca? Here is everything you need to know to master mole for your next trip to Mexico:
On my last trip to Tijuana I stopped and tried every Aguachile I came across. On our second day, we started out at the Mariscos El Paisa street stand to get a taste of Sinaloan aguachile ...
In this super simple salad, pencil-thin asparagus are charred on a grill then tossed with a quick lime and olive oil combo. The twist I added was making a twist on Egyptian dukkah (a seed-herb-nut ...
An easy recipe for a classic Genoa-style focaccia bread with golden brown crust, a soft crumb, and tons of olive oil and flaky sea salt. Even if you've never made bread, you can make this foca...
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...
