Kevin Revolinski
Author
Kevin Revolinski is an avid traveler, craft beer enthusiast, and home-cooking fan. He is the author of 15 books, including “The Yogurt Man Cometh: Tales of an American Teacher in Turkey” and his new collection of short stories, “Stealing Away.” He’s based in Madison, Wis., and his website is TheMadTraveler.com
LATEST
Spain’s Quiet Slice of Mediterranean
Menorca’s ancient paths, geological wonders, and artisanal cheese farms go unnoticed by most tourists.
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The Best Way to Boil Potatoes Comes From a 19th-Century New York Recipe
Syracuse salt potatoes, a Central New York specialty, combines bite-sized spuds with ‘an obscene amount of salt’ for a creamy, crave-worthy side dish.
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Nocino: The Spiced Liqueur Hiding in Your Backyard Walnut Tree
This dark, nutty elixir made from unripe walnuts traces its origins to the ancient Celts.
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Secrets to Making the Perfect Cherry Pie, According to a Fifth-Generation Cherry Orchard
The co-owner of the oldest and largest cherry orchards in Door County, Wisconsin shares expert tips and a family recipe.
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Barbecue Hall of Famer Reveals 7 Common Grilling Mistakes People Make
With a scientist’s curiosity and a grillmaster’s finesse, Meathead Goldwyn busts the myths holding home cooks back from backyard greatness.
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Indiana’s Historic Spa Towns: French Lick and West Baden Springs
Dating back to the 19th century, the towns are a throwback to Gilded Age luxury.
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Southern Italian Magic: The Focaccia of Bari
Chef Francesco Mangano shares the secret to making this soft, airy Italian bread.
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Thai Islands: Beyond ‘The White Lotus’
Tourists flock to the popular film locations, but Thailand’s most magical islands are away from the crowds.
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NFL Draft 2025: What to Eat and Drink in Green Bay, Wisconsin
Try a brandy old-fashioned, a Danish kringle, and the local brats.
|
Spain’s Quiet Slice of Mediterranean
Menorca’s ancient paths, geological wonders, and artisanal cheese farms go unnoticed by most tourists.
|
The Best Way to Boil Potatoes Comes From a 19th-Century New York Recipe
Syracuse salt potatoes, a Central New York specialty, combines bite-sized spuds with ‘an obscene amount of salt’ for a creamy, crave-worthy side dish.
|
Nocino: The Spiced Liqueur Hiding in Your Backyard Walnut Tree
This dark, nutty elixir made from unripe walnuts traces its origins to the ancient Celts.
|
Secrets to Making the Perfect Cherry Pie, According to a Fifth-Generation Cherry Orchard
The co-owner of the oldest and largest cherry orchards in Door County, Wisconsin shares expert tips and a family recipe.
|
Barbecue Hall of Famer Reveals 7 Common Grilling Mistakes People Make
With a scientist’s curiosity and a grillmaster’s finesse, Meathead Goldwyn busts the myths holding home cooks back from backyard greatness.
|
Indiana’s Historic Spa Towns: French Lick and West Baden Springs
Dating back to the 19th century, the towns are a throwback to Gilded Age luxury.
|
Southern Italian Magic: The Focaccia of Bari
Chef Francesco Mangano shares the secret to making this soft, airy Italian bread.
|
Thai Islands: Beyond ‘The White Lotus’
Tourists flock to the popular film locations, but Thailand’s most magical islands are away from the crowds.
|
NFL Draft 2025: What to Eat and Drink in Green Bay, Wisconsin
Try a brandy old-fashioned, a Danish kringle, and the local brats.
|