“I picked up the old-fashioned (and extremely beautiful) bellows and crouched down on the pavement to encourage the hot coals in my brazier. I was taking a tagging workshop, of all things, and one that just happened to be in paradise. Two colleagues and I were cooking and eating our way …
It was snowing in Colorado when I left. I hopped a plane to Marrakech and felt the warm winds descend and envelope me, stripping coats, shoes, and winter blues right off my body as if they dissolved into thin air.
Soban’s face has the mother love of India shining through it. Her veil comes off and on, off and on, curious and coy, respectful and shy. She is a graceful cook, her kitchen as clear and sweet as her smile. Vijay, a nobleman, was relaxed and happy to share his …
When in Rome, I like to stay at Portrait Suites. I’ve never had a favorite hotel in Rome, as the nice ones were always too expensive and full of fanfare. I don’t need that. But I do like a good location, good design and friendly service. I get that and …
Tangia is only made in Marrakech and only by men, for men. It’s a treat prepared by bachelors for a party or an outdoor gathering accompanied by music and card playing.
The Kasbah is full of old friends and often new. They want to talk. Everything seems close to the heart.
“Peggy Markel is a peripatetic artisan goddess and Slow Food leader who hosts cooking tours to Morocco and Italy. She’s spent years of immersing herself in these intoxicating cultures, refining her tours to offer fun, peace, sensual pleasure and just the right balance of adventure and relaxation. Through it all, you’ll …
“‘Expressing myself has to do with feeding people not just literally as a cook but also by taking into account the whole being,’ [Peggy] says, ‘I look to nourish as deeply as I can through the experiences I provide and through seeing people for who they are and finding the …
“Our guide was Peggy Markel, a yogi with deep roots in the slow food movement who was traveling in Morocco on September 11, 2001. Overcome by the kindness and sympathy shown to her at the time by Muslim strangers, Markel made a commitment to showcase the country’s complex blend of …
“Peggy Markel was one of the first Americans to open a cooking school in Tuscany (in 1992). Local dishes like panzanella (bread salad) and ribollita (bread-vegetable soup) are her speciality.” Tuscan Cooking School Pioneers, written by Jen Murphy Food & Wine Magazine September 2007 Read more.