Bearing left at the bridge, we leave the GR142 and follow the right bank of the Rio Trevelez, almost immediately crossing a stream over large slabs of smooth stone. Beyond the stream, a yellow waymark indicates a rough path that zigzags up through big bushes of retama. We follow …
“Peggy Markel has long received high marks for her intimate culinary trips around the Mediterranean and North Africa. This winter she leads food lovers into India for 12 days. The Rajasthan tour will feature meals at some of the region’s finest restaurants, market visits, interactions with local craftsmen and farmers, …
This February 5-17, 2012: Tasting Royal Rajasthan India: Tasting Royal Rajasthan February 5-17, 2012 Feel a culture beneath your feet as you walk the noble hallways of Indian palaces. Stop and gaze through a windows at villages, dotted with baby blue houses painted in Krishna’s honor. Walk streets of turbaned …
Today, with another bag to pack and upcoming transition to make, I sat down to write instead. I made a cup of assam tea with a precious pinch of thé petales (rose petal tea) from Miller Harris.
A basket of small pears.. Purple cauliflower next to chicory and a pink graffiti’d wall…
This September’s program in Sicily was our first in two years, and in many ways we were unsure about what we would find. We were pleasantly surprised to see how Fabrizia Lanza is tending her mother, Anna Tasca Lanza’s exquisite garden and cooking school. This was the first trip since …
The Fontana di Amenano, built by sculptor Tito Angelini in 1867, owes its name to the underground river it takes its water from. The jet that causes the water to cascade is nicknamed “the fountain of the blanket-like water.” From here, one descends beyond the veil, down the stairs, into …
Twenty minutes from downtown Modica is a golden beach with sand as fine as flour. The Mediterranean sea lapped warm and shallow close to the boardwalk where I was met with open arms by my old friend, Innocenzo Pluchino, entrepreneur and chocolatier, who was once just a curious young Sicilian …
Here in a Sicilian courtyard, under a palm we speak of times past with Anna in the garden and her beloved forgotten fruits the sorb apple, quince and mulberry we bloody our hands with juice and pick less forgotten figs high up in the tree we are surrounded by 1000 …
Every food has a story. This morning I saw the bread from yesterday and wanted toast. I thought, “this isn’t just any toast. This is Maorizio’s rustic loaf perfect for bruschetta”. I don’t usually eat bruschetta for breakfast, but a flat of my good friend Michael’s heirloom tomatoes were staring …