Italian life, Florentine life, is what I dream of. This is the first spring in a very long time that I am not in Italy, but one of the recipes that transports me from whatever kitchen I’m in to my apartamentino in Florence is Pollo Spaccato e Speziato or spicy spatchcock chicken.
During these times of sheltering and reflection, we are thankful for all the wonderful ways to nourish our minds and souls. Here are a few suggestions from us: Books Fearlessness in Difficult Times. Pema Chodren Honey From A Weed . Patience Grey Papale Papale : Fabio Picchi The Third Plate: …
My group arrived in Marrakech March 9th 2020, set to have a “Feast For The Senses”. No one had cancelled thankfully, even though there were hints of an epidemic. It was a delight to take on this very courageous group of people. They stood to lose a lot of money …
During our Culinary Adventure in Spain, The Scintillating Flavors of Seville, we stay at two amazingly charming properties: a historical boutique hotel in the old center of town and an hacienda filled with bougainvilleas in the countryside.
A Saffron Gin Tonic under the moonlight met me at the end of the pool in Marrakech. I fell in love with that land and its magic. And since then, saffron-infused gin and tonics have been my dreamy drink-of-choice, hands-down.
This carrot soup might as well be wearing some blingy gold jewelry, big yellow sunglasses and a straw hat.
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.
“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.
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.
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.