1 cup fresh tomato 1t garlic (peeled and chopped) 3 sprigs of fresh mint 1 red chili, chopped 1 green chili, chopped a pinch of sugar salt to season Mix all ingredients in a food processor, or pound together in a mortar and pestle. Add salt to taste.
A Young Tibetan nun does prostrations before dawn around the upper kora of Mahabodhi Temple, the place of the Buddha’s Enlightenment. Bodhgaya, India.
I have visited fish markets all over the world, in many different cultures, and love the vibrancy, the smell of salt and sea, the earnest looks of fishermen presenting their hard work for chefs and villagers each day. But for some reason, this fish market in Tellicherry, India made me …
“It would be too simple to say that a passion for extra virgin olive oil guided Boulder’s Peggy Markel toward her career. Just as it wouldn’t be quite right to say that it was her upbringing in Alabama where the fruit she ate came from hundred-year-old trees…Of Markel’s gift for …
You could say that Elena Portoles wins the prize for PMCA’s ‘Most Frequent Traveler.’ Since 1997, Elena has been on almost every single one of Peggy’s programs, tasting and exploring her way across Italy, Spain, Morocco, and just this last month—India. Here, we interview Elena in the midst of her seventh …
Peggy inroduces a group of travelers to the island of Elba and to Luciano Casini, actor, character and the owner of alleyway restaurant Il Chiasso.
Today I had a cooking class with Salma Husain, a Persian scholar, noted food historian, and the author of The Emperor’s Table, The Art of Mughal Cuisine. In Salma’s home outside of Delhi, I watched as she and her cook of 28 years showed me how to temper spices in oil, …
The tagine is my choice of an unglazed clay pot, especially in winter. Its terracotta top and bottom create the perfect environment for developing slow-cooked flavor.Being a great fan of Morocco, I most often stick to the traditional dishes. Moroccans themselves are quite creative, but the buck stops when it …
When describing our culinary adventures, we always tell potential guests to “Expect surprises!” but it can be hard to explain the exact quality of unexpected moments that pop up throughout a trip.
The Port Master, Aniello Sposito, held his gaze with Antonio for the longest time until our boat had been steered into the proper spot. (If you know anything about boats, this is tricky at best, but risky as well with the neighboring real estate.)