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Author

Janice Wald Henderson

Janice Wald Henderson

Janice Wald Henderson is a Los Angeles–based food and travel journalist who writes regularly for Brides magazine and online for Epicurious and Gourmet Live. She is also the culinary editor for CruiseMates, the author of two cookbooks, and has appeared in Bon Appetit, Food & Wine, Cooking Light, German Vogue, and both the Los Angeles Times and The New York Times syndicates.

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    FeaturedMagazine Excerpts

    An American River Holiday

    by Janice Wald Henderson December 7, 2021

    Climb back aboard with treasured purchases — homemade orange marmalade, perhaps, or hand-knitted scarves for the family. Check your watch — time for a gingerbread house-making workshop. The fragrance of …

    by Janice Wald Henderson December 7, 2021
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    FeaturedMagazine Excerpts

    Galley Superstars

    by Janice Wald Henderson January 7, 2021

    Buzzy BurgersCarnival cruisers find their bliss at Guy’s Burger Joint, a spirited roadside burger shack reimagined and brought to sea by Food Network personality Guy Fieri. Follow the poolside scent …

    by Janice Wald Henderson January 7, 2021
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    FeaturedFood & DrinkMagazine Excerpts

    A Deep Dive into Oceania Eats

    by Janice Wald Henderson November 10, 2020

    Lobster pad Thai. Raw vegetable juice spiked with immune-boosting spices. Lavish dinners paired with France’s most famous bubbly. Few cruise lines hit such high, diverse culinary notes as Oceania Cruises …

    by Janice Wald Henderson November 10, 2020
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    FeaturedMagazine Excerpts

    Day @ Sea: Regent’s Seven Seas Splendor

    by Janice Wald Henderson September 15, 2020

    I lean over the teak railing, my plush robe cosseting me from the brisk and salty morning air. Cobalt water, the color of my daughter’s newborn eyes, stretches for miles. …

    by Janice Wald Henderson September 15, 2020
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    FeaturedMagazine Excerpts

    Expedition Cruise Cuisine: Rations Most Exquisite

    by Janice Wald Henderson September 11, 2020

    Nibble the finest caviar, then tuck into 24K gold-flecked consommé, fresh lobster in pea puree, and a towering Grand Marnier soufflé. What makes this repast so extraordinary is where it’s …

    by Janice Wald Henderson September 11, 2020
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    FeaturedFood & DrinkMagazine Excerpts

    Bar-B-Cruise

    by Janice Wald Henderson July 8, 2020

    A lazy summer day, and the tantalizing aroma of barbecue drifts through the air. Maybe it’s the citrusy scent of fresh-caught salmon squeezed with lemon, or the spiced smoke wafting …

    by Janice Wald Henderson July 8, 2020
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