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Michelle Tchea

Michelle Tchea

Michelle Tchea is the owner of Chefs Collective and the author of five bestselling books on food, wine and global cuisines. Her work has been published by Time, Conde Nast Traveler and Travel + Leisure. 

Stories from Michelle Tchea

At its peak, the movement grew to include more than 130 participating restaurants. Today, 111 authentic trattorias still promote regional cuisine in this special way.

In Some Trattorias in Italy, Diners Can Enjoy a Meal and Take the Plate It Was Served on Home as a Souvenir

The Piatti del Buon Ricordo, or “Plates of Good Memories,” tradition dates back to 1964, when a clever marketer came up with it to encourage Italians to travel across the country and taste regional dishes

Every September in the Swiss Alps, dairy farmers drive their herds from mountain pastures to the villages where they spend the winter.

When the Cows Come Home in the Alps, the Swiss Eat Raclette

Every September, dairy farmers herd cattle from high-alpine pastures back to the villages where they reside for the winter and celebrate the occasion by roasting cheese over a fire

In all its simplicity, the maritozzo is a soft bun filled with a hefty dollop of whipped cream, or panna as it is referred to in Italian.

Since Ancient Times, Romans Have Gifted These Cream-Filled Treats to Their Sweethearts

Once a part of marriage proposals, maritozzi are making a comeback in Italy and around the world

The miniature cakes, which fit in the palm of a hand, are most commonly made with a thin pastry layer encasing a dense filling of sweetened red beans, melon purée or mixed nuts.

The Rebellious History of Mooncakes, the Note-Passing Dessert That Liberated China

During Mid-Autumn Festival, Chinese around the world eat the miniature molded and filled cakes to wish their families wealth and happiness

The baba au rhum is forgiving and achievable for the average home cook.

The Boozy History of Baba au Rhum

The French are known for their pastries, but few desserts garner as much attention as this dried-out cake resuscitated with rum

Zongzi are dumplings made from sticky glutinous rice wrapped neatly in a bamboo leaf and filled with umami-rich ingredients, like marinated pork, shiitake mushrooms, peanuts and beans.

How Zongzi Became the Must-Eat Food During the Dragon Boat Festival

A festive recipe to ward off sea monsters remains a staple of one of China’s biggest cultural events

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Tweak the Recipe of This Australian Biscuit, and You Can Get a Hefty Fine or Even Jail Time

On April 25, a national holiday called Anzac Day, Aussies enjoy an Anzac biscuit in honor of military veterans