49 Vacation Recipes We Brought Back from Our Trip

From the Recipe Creator: I’ve always enjoyed the flavor of mango, so I created this recipe to feature the sweet tropical fruit. —Patricia Harmon, Baden, Pennsylvania

From the Recipe Creator: This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario

From the Recipe Creator: I first created this recipe for our daughter who loves Caesar salads, then later for our extended family on vacation. It's such an easy meal—perfect for vacations when you'd rather be outside than inside cooking all day. —Christine Hadden, Whitman, Massachusetts

From the Recipe Creator: I re-created a skinny huckleberry cocktail I had during a vacation in Idaho and Wyoming. The flavor of vodka and the drink mix can be varied to suit your taste preferences. —Susan Franck, Rapid City, South Dakota

From the Recipe Creator: Your guests will be delighted with my bars. They are packed with nuts and dried fruit. I think that when you take a bite of this treat it’s like a mini-vacation to a Polynesian paradise. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too—but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. —Sherry Leonard, Whitsett, North Carolina

From the Recipe Creator: "Island vacation in a bowl” might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. —Mary Lou Timpson, Colorado City, Arizona

From the Recipe Creator: For tasty make-ahead dip try this recipe. It goes fast at office parties or any gathering. Mildly spicy, it’s easy to alter if you want it to have more of a kick. Make sure your corn chips are large enough to scoop up a hearty helping.

From the Recipe Creator: Bourbon has been popular at our house since we visited the Kentucky Bourbon Trail a few years ago. Every bite of this jam reminds me of that fun trip. —Katie Ferrier, Houston, Texas

From the Recipe Creator: I first made this recipe when our family took a trip to a beach house in Florida. On my night to cook, I did a luau theme and used this recipe as the appetizer. These are still a favorite today! —Joyce Conway, Westerville, Ohio

From the Recipe Creator: Circus peanuts are one of the most popular candies in my hometown's old-fashioned candy shop. When I saw this circus peanut Jell-O recipe, I knew just where to buy them. Kids love the cool fruity taste, and older folks enjoy the trip down memory lane. —Ruthanne Mengel, De Motte, Indiana

From the Recipe Creator: Everyone's favorite cocktail becomes a celebratory shot! Serve this margarita gelatin shot recipe in shot glasses garnished to look like mini margaritas or, for a fun twist, pour the mixture into hollowed-out lime halves, chill and then slice into wedges. —Taste of Home Test Kitchen

From the Recipe Creator: My daughter made a trip around the world and brought home this recipe from Iran. I've served it often to many of my friends, and they always seem to savor its different, zingy taste. —Bertha Davis, Springfield, Missouri

From the Recipe Creator: We save our forks after dinner so we can enjoy this yummy old-fashioned peach crumble dessert. It’s delicious, so easy to make and wonderful with ice cream. —Nancy Horsburgh, Everett, Ontario

From the Recipe Creator: My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! —Joann Goetz, Genoa, Ohio

From the Recipe Creator: While on a recent trip to Door County, Wisconsin, for a family reunion, I created this yummy recipe using some freshly picked cherries. It was a hit with all ages and everyone was asking for more. —Heather Karow, Burnett, Wisconsin

From the Recipe Creator: Our family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and also goes well with soups. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: I had never tried mushroom spinach risotto until a trip to Paris a few years ago. Since then, I worked hard to create a recipe that tasted similar, and I think I finally succeeded with this version. It is very rich and indulgent! I often add cubed cooked chicken to make this a more satisfying and protein-packed main dish. —Sandi Ogden, Clinton, Missouri

From the Recipe Creator: Classic American mashed potatoes take a trip to Italy with the flavors of olive oil, garlic, and pancetta. —Bryan Kennedy, Kaneohe, Hawaii

From the Recipe Creator: I traveled to Cuba a few years back and had some of the best food imaginable. One staple dish stuck out more than the rest, and that was ropa vieja. I had multiple variations of it, and when I returned home, I began to experiment. I went through roughly five trials before coming to this recipe. —Joshua Boyer, Traverse City, Michigan

From the Recipe Creator: A trip to Hawaii is easy with this juicy grilled pineapple chicken. Simply give it a quick marinade, fire up the grill and let it sizzle. We love this low-carb recipe! —Charlotte Rogers, Virginia Beach, Virginia

From the Recipe Creator: The inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida

From the Recipe Creator: I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here’s what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. —Patricia Mitchell, Ingleside, Texas

From the Recipe Creator: Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. —Angela Buchanan, Longmont, Colorado

From the Recipe Creator: I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia

From the Recipe Creator: This is a favorite at our house, especially in summer. A quick trip to the market for a few ingredients results in gourmet-style Greek sandwiches that we often enjoy outdoors by the grill. Of course, a simple Greek salad on the side is a nice addition. —Becky Drees, Pittsfield, Massachusetts

From the Recipe Creator: This recipe is inspired by the muffuletta, a sandwich originating in New Orleans that's made with deli meat and olive salad. These are snack-sized sandwiches with all the goodness of a muffuletta baked inside pizza dough. You can substitute the meats for your favorites, like turkey or roast beef. —Chelsea Madren, Fullerton, California

From the Recipe Creator: This Mediterranean sole recipe may be simple, but it's also elegant and incredibly flavorful. Steaming in parchment is an easy and healthy way to cook fish and vegetables. Any white fish will work in place of the sole. —Andrea Potischman, Menlo Park, California

From the Recipe Creator: Cold-brew lattes are all the rage at coffee shops, but they're so easy to make at home. This coconut cold-brew version is ridiculously refreshing and it's vegan! —Natalie Larsen, Columbia, Maryland

From the Recipe Creator: I am a huge fan of both Moroccan lamb and lettuce wraps. This combination—with the creamy dressing and crunchy cucumber—makes a tasty slow-cooked dish. The wine and chili powder add even more flavor elements. —Arlene Erlbach, Morton Grove, Illinois

From the Recipe Creator: This quinoa yogurt parfait is special to me because of its wholesome ingredients. Quinoa is gluten-free, which is good for those who have food allergies, like my daughter. And I love fresh ripe figs when they are in season. Enjoy this for breakfast or dessert. —Dawn Hutchins, St. Johns, Florida

From the Recipe Creator: I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California

From the Recipe Creator: I created this recipe after a trip to an orchard with my family. This moist cake is full of hearty apples and nuts, while the caramel topping adds a delectable finish. —Sharon Cable, Dyersville, Iowa.

From the Recipe Creator: My black-eyed pea salad reminds me of a Southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it at picnics and potlucks. —Danielle Lee, Charleston, South Carolina

From the Recipe Creator: As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California

From the Recipe Creator: I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia

From the Recipe Creator: Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. —Laurie Herr, Westford, Vermont

From the Recipe Creator: The mixture in this recipe was originally a salad I made after a trip to Greece. When my husband suggested I serve it in phyllo cups, it became my most-requested appetizer!—Radelle Knappenberger, Oviedo, Florida

From the Recipe Creator: The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! —Laura Majchrzak, Hunt Valley, Maryland

From the Recipe Creator: I made these light, tangy cupcakes on a chilly day to remind me of our vacation in southern Florida, where Key lime pies are star attractions. —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d’oeuvre. —Noelle Myers, Grand Forks, North Dakota

From the Recipe Creator: I discovered this quiche at a diner during a motorcycle road trip with my husband. It was so amazing, I worked to duplicate it back home. Our family loves the results. —Amy Knight, Lake Linden, Michigan

From the Recipe Creator: I created this recipe after returning home from my travels and discovering I had little food in the house. I used ingredients that were already available in the refrigerator and pantry. —Allison Gapinski, Cary, North Carolina

From the Recipe Creator: A vacation to Hawaii inspired me to create this mouthwatering brittle. Coconuts, macadamia nuts and pecans make my tropical-tasting recipe deliciously different.

From the Recipe Creator: During years of vacationing on the North Carolina coast, I became hooked on their pork barbecue. The version I developed is a favorite at potluck dinners. —Joseph Sarnoski, West Chester, Pennsylvania

From the Recipe Creator: This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: Grilling is a delightful way to prepare the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs. —Taste of Home Test Kitchen