Conde Nast Traveler Features Peggy Markel

“I love to take people down dirt roads to places where they might not expect to find a true taste of a place.” Like ingredient sourcing in tiny Rajasthani villages or going on a camel safari along Morocco’s west coast and buying sea bass for fish tagine from a lone fisherman.

Chef Fabio Picchi

Saporito. That’s how we could describe Tuscan food. It’s full of delicious salt, black pepper and red onion spiciness. Think Porchetta: A deboned pig, filled with herbs, salt and garlic, a condiment affectionately known as “sale aromatico” The roasted pork with herbs is sliced and put between two pieces of …

Recipe: Fave Crude e Pecorino

This is a spring salad that I would eat every year at Cibreo, my favorite restaurant in Florence. Fabio Picchi, chef/owner, would practically shell the fave into the bowl in front of you. It’s a simple salad but one that I eat with reverence now that Fabio has passed. February …

“Ghriba” Moroccan Tea Biscuit Recipe

I’ve always loved these crackled almond tea cookies from the time I’ve spent in Morocco and when I saw this recipe from Susan Spungen of Susanality, with the delicious spin of adding raw chopped pistachio and edible rose petal sugar, I knew it was time to test them out again.  …

Chittoor Kottaram ~ A Noble Retreat

A Maharani Tomberati Indian princess, I have never been, but never say never, as I lean against the strong balcony of the 400 year old mahogany summer home of a Maharaja- the place to myself. Four people sweetly look after me, while I try to look after a much neglected …

Cauliflower Paté with Turmeric and Chili

I love to play with my food. In this case, this doesn’t mean fondling, squishing it between my fingers or throwing it up in the air. It’s like painting. I like to have a a few raw ingredients in front of me and let my imagination go to town.What flavors …