For those of us who love to cook or to garden, each ingredient has a personality. We develop relationships with our favorite vegetables, fruits and grains, returning to our favorites, thrilled when they come back into season or we can invite them to another new recipe. Written by Rebecca Wood …
“An early member of the Slow Food movement, Peggy Markel takes culinary tours to numerous parts of Italy but also goes further afield to Morocco.” Top 10 Culinary Guides, written by Bruce Palling The Wall Street Journal October 2010 Read more.
How a quality olive oil contributes to the overall taste of a meal.
This labor day, have a cookout with fire. Whether you are headed for the hills or staying at home, you can travel the open road camping and cooking around a cozy campfire or turn up the heat on your back yard grill. Or set up an outdoor kitchen and cook for 30 like Veronica of Meadowlark Farm Dinners.
Peggy and Lori at her farmhouse in Tuscany. 2000 Lori de Mori, food writer and one of my best friends, gave me this recipe a few years back. It was given to her by Contessa Lisa Contini Bonacossi of Tenuta di Capezzana one of the finest wine and olive oil …
Peggy Markel explains exactly what goes into a perfect Italian latté, at Cibreo Café in Florence, Italy.
A clever Marionette mesmerized the crowd with his fluid movements and calm demeanor. (Florence, IT)
