BEN VENUTO, BEM VINDO, WELCOME!
Hello! I’m Kristina, the voice behind Fork in the Road. I am a registered dietitian with serious case of wanderlust and, with my taste-testing Italian husband Francesco, I created Fork in the Road to share the globally-inspired weeknight meal recipes and travel tips we’ve collected on our treks across the world.
Fork in the Road is a food blog featuring weeknight recipes using global flavors and ingredients. Inspired by our travels, the recipes are designed to be made in 45 minutes or less, are great for leftovers the next day, and include ingredients that can be found at most grocery stores. However, from time to time we include a new vegetable or spice that is worth experimenting with to expand your weeknight dinner options.
We love to travel and try to visit at least one new country a year. When on the road the majority of our time is spent exploring the food every new city and country we visit has to offer. While at home in the United States we are much the opposite: homebodies who love our weeknights nights in cooking and and binging on Netflix.
While we may be boring between our trips, that does not mean our weeknight meals are! We are huge proponents of weekly meal planning and believe this allows us the freedom and flexibility (and time!) to get creative with new flavors and techniques throughout the week (without fighting the hoards at the grocery store). We have our staples, but stay inspired to stick to our plan (and our budget!) by experimenting with international cuisines a few times a week. Sometimes it’s like traveling to new country or continent each night–without the stress of airports.
Most of the recipes here on Fork in the Road are heavy on the veggies and are often times plant-based. As a dietitian, I love to recreate healthier versions of classic international recipes but occasionally you will find a richer dish or a simple dessert (hey, we all gotta live!). You will also find most recipes are seasonally-inspired, as we try to live a green lifestyle and choose foods that are local and in-season whenever possible.
Kristina Todini, RDN