A Homemade Holiday Gift Idea – from Morocco 1 cup light brown sugar 1/3 cup red wine vinegar 3 inch piece of fresh ginger, mashed 1/4 t cayenne 1/4 t ras al hanout (Moroccan spice blend) pinch of salt 3 lbs firm pears, peeled and diced In a nonreactive medium saucepan, combine …
Every holiday I brace myself for the restricted eater. How many will I have? What will be the diet d’jour this year? Guests not eating this or that can often be a drag for the holiday host. Is your dairy-free, egg-free, eggnog cup half full or half empty? Get over it. Take a deep breath and improvise. Vegans need love too. Make enough to share with the rest of the table or present your privileged guests with something real, thought out and special. In some countries, the guest is god. Treat all guests alike.
What’s his secret? Isidoro is my all-time favorite barista. Manning the bar at Cibreo Café in Florence, Italy, his cappuccinos and lattés are always delivered with the perfect propotions of espresso to milk to foam.
Postcard from guest Tara O’Leary, India: Tasting Royal Rajasthan: A beautiful tented camp was a most unexpected pleasure. From my tent, I watched birds along the water, catching my breath as I saw a flock of pigeons take flight. A hawk came out of nowhere, took one of the group and …
Some of the best chocolate in the world found in Modica. Watch the video HERE and read another blog of ours about this wonderful chocolate HERE!
Chef Piero Ferrini demonstrates his quick and on the spot method for sharpening his knives.
The lull of late summer hangs in the air like ripe fruit. The atmosphere is thick and still, perfect for the crickets’ hum. Without the heavy heat, they don’t sing. It’s a sign of ripeness, the balsamic time of summer in its fullness, that brings us juicy tomatoes, watermelons, peaches and plums.
Guest Chef Evening: A Summer Taste of Sicily with Fabrizia Lanza and Peggy Markel. Join Peggy and Fabrizia Lanza, longtime friend and one of the hosts of our Sicily: A Different Italy program for a special evening of Colorado flavor and Sicilian soul. Serving as guest chefs, the two women will design and present a special a la carte menu for guests.
Not all risotti (plural of risotto) are created equal. There are schools and rules of how you stir, when to put the broth in, what broth to use, what rice to use, etc. Yet, in the end once you know the rules, it’s ok to improvise. Everyone loves the creaminess of a well-prepared …
Maggio. The month in Italy when the rondine (swallows) sing and circle in the air,“announcing their place in the family of things.” Irises cover the Italian countryside, which is dotted with delicate red poppies. The wisteria hang wistfully on their vines. It’s breathtaking. The greening of spring, May flowers after a few months of showers, …