Carrot Turmeric Ginger Soup with a Roasted Corn Melange
This carrot soup might as well be wearing some blingy gold jewelry, big yellow sunglasses and a straw hat.
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Recipe: Peachy Peach Cocktail
When I was young, my favorite thing to do in summer was to make homemade peach ice cream. I would turn cartwheels all the way over to Gladys’s house, two houses down past all the hydrangeas to watch her make the custard with fresh cream and bits of peach.
Recipe: Pasta con le Vongole
“Pasta con le Vongole Veraci” might be my favorite pasta dish when I’m on the coast of Italy. These small vongole (clams) are sometimes hard to find but the most flavorful.
Peggy Markel + Her Epic Culinary Adventures — The Flair Index
These days seeking authentic travel experiences and the importance food plays in these adventures have become central themes for most of us when we plan a trip, but they are something Peggy Markel has been bringing to a discerning group of travelers for decades.
Recipe: Aloo Katliyan (Turmeric Potatoes)
Turmeric potatoes dance on my mind and taste buds. In the summer I am very inspired by Indian cooking. Maybe it’s the heat, or just the opportunity to serve food at ambient temperature and you don’t worry that the food you’ve just lovingly prepared will get cold.
Recipe: Makings of Lemon Peel Pesto
When on the island of Procida… life gives you lemons. Not the sour kind that make you pucker, but the big fat ones with a lot of pith.
Take me to Salina
I invite you to travel with me and a handful of other travelers to the island of Salina in the beautiful Aeolian Islands off Sicily, to discover an unknown Mediterranean paradise situated on a fertile patch of volcanic land with ancient roots and stories. We will saturate ourselves in her unique flavors, delicious wines, and secret flair.
Basking in Foreign Lands
Walking through the village of Karauli in the rural countryside of Rajasthan, I am amazed at the quality of cleanliness and devotion, not only of the houses but the people.
Recipe: Vegan Florentine Almond Cookies
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.
Recipe: South Carolina Cranberry Crush
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 …