Just because you’re spending more time at home, doesn’t mean you have to miss out on your favorite cuisine from around the globe! How about some recipes to make you feel a world away! Destinations from Cancun to Tuscany are known for their inspiring plates…which are easier to make at home than you think! So take advantage of this down time and learn how to expertly whip up your favorite destination-inspired recipes by grabbing your apron, busting out those pots and pans, and cooking like the chefs from some of your favorite hotels with these incredible recipes.

Sweet Corn Bisque Recipe

Hailing from: Marriott Cancun Collection


  • 10 oz Sweet corn kernels

  •  8oz Heavy cream

  • 8 oz Milk

  • 4 oz White wine

  • 1 oz Turmeric

  • 1 oz Cumin seed

  • 1 oz Coriander seed, ground

  • 3 oz Carrot, diced

  • 3 oz Celery, diced

  • 3 oz Yellow onion, diced

  • 2 oz Garlic, chopped

  • 10 oz Chicken stock

  • 1 oz Red chili oil

  • 2 oz Honey

  • 1 oz Brown sugar

  • 1.5 oz Apple cider vinegar

  • 2 oz Cilantro

  • 3 oz Sour Cream

  •  Salt and pepper


  1. Sauté the vegetables until the onion is translucent.

  2. Deglaze with white wine and reduce by half

  3. Add heavy cream, chicken stock, coriander and cumin seeds, and turmeric.

  4. Blend until smooth and season with salt and pepper, strain through cheesecloth.

  5. Garnish with sour cream, red chili oil, sautéed corn kernels and cilantro leaves.

Pastechi Recipe

Hailing from: Aruba Marriott Resort


  • 4 cups flour

  • 4 tbsp soft butter

  • 4 tbsp Crisco

  • 2 tbsp sugar

  • 1 tsp Salt

  • 1 medium egg

  • 1.25 cups cold water

  • Young Gouda cheese for filling

  • Vegetable oil for frying


  1. Add flour, butter, Crisco, sugar, salt, egg and 1cup of cold water  to a stand mixer with the paddle attachment. Knead the dough until it’s totally smooth and not sticky (mixed for about 10-15 minutes) let the dough rest for about 30 minutes .

  2. Make balls of 3 ounces each out of the dough. Roll the balls to create a flat, thin circle out of every ball.

  3. Flat each circle with shredded Gouda cheese. About 1.5 ounce of cheese for each pastechi

  4. Fry the pastechis in hot vegetable oil 350*F to 375*F . Until is golden brown. Enjoy while they’re hot.

  5. The filling can vary, with different fillings like Chicken filling, beef filling, ham & cheese, vegetarian.


Pickles Tomatoes (Make One Day Ahead):

  1. Prepare the pickled tomatoes 24 hours before serving. Place the vinegar, sugar, thyme and water in a small saucepan and place over a high heat. Bring to a boil, then remove from the heat and allow to cool

  2. Prepare an ice bath by placing ice into a large bowl of water.

  3. Use a blowtorch to scorch the skins of the cherry tomatoes. When blackened and charred, plunge the tomatoes into ice water to cool and peel off the skins.

    1. If a blowtorch is not available, heat a pot of salted water to boil. Cut off the stem and skin immediately surrounding it. Gently place tomatoes into the boiling water until the skin begins to blister and peel. Remove tomatoes from the boiling water and then plunge them into the prepared ice bath.

  4. Place the peeled tomatoes in a bowl or container. Pour the cooled, pickling liquid over the tomatoes. Cover and leave to pickle for 24 hours.

Gazpacho (One Day in Advance)

  1. Place all ingredients up to the sugar (excluding the tomato juice) in a large bowl and mix well. Cover and leave to infuse over night.

  2. The next morning, transfer the gazpacho to a blender and blitz together until thoroughly combined. Pass through a fine sieve to ensure it is completely smooth. Add tomato juice to your desired consistency until it forms a pourable soup. Season to taste with salt and pepper, and chill in the fridge until ready to garnish and serve

To Serve:

  1. To serve, pour the soup into deep serving dishes and swirl over a drizzle of olive oil. Drain the pickled tomatoes from the liquid. Place two in each dish along with the halves of fresh cherry tomato. Scatter over the fresh English peas and toasted pine nuts. Add color with the garnish with basil cress, pea shoots and edible flowers to finish the dish.

Piña Colada French Toast Recipe

Hailing from: Caribe Hilton 


  • Sliced Sobao bread 1″ each, 3 slices

  • Tsp. Granulated sugar

  • Tsp. Ground cinnamon

  • 2 Large eggs

  • 1/4 cup of milk

  • Dash of vanilla

  • Caramelized Pineapple chunks

  • Warm maple Syrup

  • 2 tbsp. Clarified Butter

  • Cream of coconut

  • Toasted coconut


  1. Mix sugar, cinnamon and set aside in a small bowl

  2. Whisk together eggs, milk, vanilla, and pour into a shallow container

  3. Cut bread lengthwise and dip into egg mixture. Fry slices in butter until golden brown, then flip to the other side

  4. Top with cinnamon & sugar mix

  5. Add caramelized pineapple and toasted coconut, then finish with a drizzle of cream of coconut

  6. Serve with maple syrup on the side and pair with a classic (or virgin) Piña Colada if you’re bold enough…the drink was invented at Caribe Hilton, after all!

Lionfish Ceviche with Mango and Lime Recipe

Hailing from: Jade Mountain


  • 1 pound lionfish (*can be substituted with any fresh, white fish)

  • 1 tbsp. Kosher salt

  • 1.2 cup freshly squeezed lime juice

  • 1 cup white vinegar

  • 2 medium jalapenos (minced)

  • 1 large sweet red pepper (julienned)

  • 1 large firm mango (finely julienned)

  • 1 medium red onion (shaved)

  • 1 tsp. minced garlic 1.

  • ½ tbsp. Freshly ground black pepper

  • ¼ tsp. Crushed red chili flakes

  • ¼ cup extra virgin olive oil

  • ½ cup freshly picked cilantro leaves


  1. Cut lionfish into short, thin, julienned pieces. Place in a stainless steel bowl and season with 2 teaspoons of salt.

  2. Pour lemon and lime juice over fish, cover, and refrigerate for half an hour

  3. Drain citrus juices using a colander. Pour the vinegar over the fish while tossing lightly

  4. Using a large bowl, add jalapenos, peppers, mango, onion, garlic, salt, pepper, and chili flakes. Toss lightly and cover with olive oil. Cover and refrigerate to let set for at least half hour.

  5. Add cilantro and mix well before serving

Thyme and Scotch Bonnet Braised Cabbage & Bok Choy Recipe

Hailing from: Jamaica’s Couples Resorts


  • 1 cup shredded cabbage

  • 1 cup roughly chopped bok choy

  • 2 tbsp chopped onion

  • 1 tsp finely chopped garlic

  • 2 tbsp chopped scallion

  • 1 sprig fresh thyme

  • ¼ fresh scotch bonnet pepper (habanero chili) – finely

  • 2 tbsp olive oil

  • 1 tsp salted butter

  • Salt & black pepper to taste


  1. In a heavy saucepan, heat the olive oil and butter.

  2. Add onion, scallion, garlic and thyme.

  3. Add scotch bonnet pepper and saute for 1 minute.

  4. Add cabbage and bok choy and saute for another minute.

  5. Add 1 tbsp water, and salt and pepper.

  6. Cover and cook for about 5 minutes or until cabbage and bok choy are soft. Enjoy!

Chef Alessandro’s Tuscan Gnocchi Recipe

Hailing from: Renaissance Tuscany Il Ciocco Resort & Spa

Nestled in the dramatic mountains of Italy’s most beloved region, Tuscany, the Renaissance Tuscany Il Ciocco Resort & Spa overlooks the Serchio Valley, one of the most unexplored areas of Italy. The panoramic views are certainly a feast for the eyes, but the real culinary experience begins with chef-led market tours and cooking lessons with Alessandro Manfredini, who teaches guests how to make Tuscan classics from scratch, including his delicious gnocchi – a fun recipe for the whole family.


  • 2.2 pounds of potatoes

  • 1 egg

  • 300 grams of flour

  • salt to taste


  1. In a large pot with just enough water to cover them, boil potatoes with their skins on. Boil for about 20 minutes or until fork tender.

  2. Once cooked and cool enough to handle, peel the potatoes and mash them. Mix in the egg and salt, followed by the flour. Mix until you reach a dough-like consistency.

  3. Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into cube pieces. Use a fork to gently imprint lines (that will hold more sauce).

  4. Gently shake away any excess flour and place gnocchi in a large pot of salted, boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favorite Italian sauce and cook together for about 2 minutes. Buon appetito!

Lobster Roll Recipe

Hailing from: Ocean Edge Resort & Golf Club


  • 1 Pound of Lobster Meat, fresh preferred, if frozen, thaw and drain well, chop
  • ½ Cup of  Celery, small dice
  • 2 T Lemon Juice, Fresh
  • ½ Cup Mayonnaise
  • 1 tsp. Kosher Salt
  • ½ tsp. Ground Black Pepper
  • ¼ lb. Butter, unsalted, room temperature
  • 1 T Tarragon, chopped
  • ½ tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • 4 ea. New England Style Hot Dog Rolls, Brioche preferred
  • 4 Leaves Leaf Lettuce or Shredded Iceberg


  1.     In a medium bowl, combine Lobster Meat, celery, Lemon Juice, Mayonnaise, Salt and Pepper.  Mix until the lobster is coated. 
  2.     In a separate small mixing bowl, add softened butter, tarragon, salt and pepper, mix until well incorporated and soft. 
  3.       Spread Compound Butter on each side of the roll, place in a large saute pan over medium heat.  Cook until golden brown on both sides. Remove.
  4.       Open up the warm roll, add lettuce, divide lobster mixture evenly among each roll.
  5. Serve Immediately.





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