Before veganism, or the term anyway, I was macrobiotic for at least 10 years. Maybe it’s a right of passage to renunciate at some point in our evolution and stick to it. I dove in and became a medicinal cook. Using food as medicine, I was able to consider the …
There is something to be said about the South. Cocktails are king. I’ve got a crush on this one. It came from a wonderful Thanksgiving dinner we had on Pawley’s Island at the home of Peter Roy, longtime friend and culinary adventurer. In the cool of the late afternoon after …
I bake cakes in winter. Pies in summer. Every fruit has its season and Chiara’s Torta di Pere is this winter’s best-loved. It reminds me of skipping into Chiara’s lively Trattoria Camillo for a hearty Florentine meal and having this dolce to look forward to for dessert. I have admired, …
A Saffron Gin Tonic under the moonlight met me at the end of the pool in Marrakech. I fell in love with that land and its magic. And since then, saffron-infused gin and tonics have been my dreamy drink-of-choice, hands-down. I adore saffron. Infused together with craft gin makes it …
My first visit to the Hacienda de San Rafael in Seville, Andalucia, was wrapped in mystery. Upon arriving, I encountered a silky classic sabayon lavished over fresh red raspberries that reminded me of my southern childhood. Everything that followed after that captivated me. That being said, my first meeting with chef …
You may have already read information about our trip to Andalucia and the Algarve and may even have downloaded an itinerary for our Seville program, with a touch of Portugal in between. An itinerary is like a map — nothing like the territory itself when it comes alive in living, …
A place to swim off the boat under the crater of Pollara on Salina, in the Aeolian Islands. While we swam, Fulvio made a delicious pasta with a lampuga (mahi mahi) sauce. The salt water felt so good on our skin. It was refreshing, but not cold and felt good to move.
I had you there for a minute, didn’t I? What’s more fun than drinking tea or coffee, or in my case, Chai, in bed on Sunday mornings? The only thing that could make it sweeter is eating a piece of peach pie with my sweetie. I love the light that …
Everyone has a halo around their head. It’s not the Last Supper, but anytime you put a lot of people at a long table, it feels biblical, epic and like no place you’d rather be. Thank you chef Grant Buchanan, a transplanted southerner, for a splendid (farm dinner) meal with a Parisian-Longmontian touch.
