One of my favorite places to stay in Fes, Morocco, is Dar Bensouda, a riad in the UNESCO-protected medina, or old city. There you can really take in the sounds, aromas, tastes, history, and beauty of Morocco’s spiritual capital. When our culinary tour itineraries include Fes, we always stay there, and breakfast is one of…
Candied Citrus Peel
Once you’ve tasted freshly candied citrus, you’ll never waste your time with the store-bought drudgery. Makes about 1 1/2 cups 7 to 8 assorted citrus, such as navel oranges, lemons, or limes 2 cups granulated sugar Use a sharp knife to remove the peel from the fruit in wide pieces, slicing deep enough to just…
Vitamin C Bowl
James Beard Award-winning pastry chef Ghaya Oliveira serves this simple fruit salad at Ghaya at JACX&CO, her all-day café in New York City. “It’s very simple, and you just need to get the right fruits for it—high quality and perfectly ripe,” she says. “I love the Texas Ruby Red grapefruit, but you can of course substitute…
Polenta Pound Cake With Spiced Mandarins
If you wanted to, you could plate this in individual servings elegant enough for the nicest restaurant in town, but you absolutely do not have to. Makes 8 to 10 Servings For the Polenta Pound Cake Pan Goo, for greasing the pan (recipe follows) 1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2…
Carrot, Date, and Orange Salad
This refreshing salad is a Moroccan favorite that makes the most out of three widely used ingredients. In the countryside, where orange orchards are common, families press their own orange oil to make orange blossom water. In the United States, orange blossom water can be found in specialty stores. Even children will love the unique…
Halibut Puttanesca Adds Big Flavor to Mild Fish Fillets
We’re always on the lookout for ways to bring bold, exciting flavors to our weeknight dinners. Enter halibut puttanesca, a dish of mild fish simmered in a tomato sauce that’s punched up with spicy pepper flakes, garlic, briny olives and capers, and plenty of savory anchovies. For an easy-to-make version, we skipped pan-searing the fish,…
Bircher Muesli: A Very Swiss Good Morning
I had my first bircher muesli in Switzerland, where it’s a breakfast staple. I was at a breakfast buffet, and a large bowl of what appeared to be a thick and chunky porridge was presented in the center of the table. At first glance, I was unimpressed, but at the prompting of my Swiss friend,…
Wine Talk: Time to Think Pink
The arrival of Valentine’s Day marks a turning point for many wine enthusiasts, particularly those who have recently come to love dry rosé wines. Not only is dry rosé a natural for the Valentine’s tradition, but it also signals the coming of spring and warmer days. Rosé wines, which are seldom aged in oak barrels,…
This Vietnamese-Style Shrimp Po’boy Brings the Mardi Gras Flavor
Imagine, if you will, fresh Gulf shrimp, juicy and aromatic with coriander and lime, combined with all the pickled goodness of a banh mi sandwich, slathered with a spicy-sweet mayonnaise and enveloped in a po’boy bun. This is the Vietnamese-inspired po’boy that we fell in love with in New Orleans’s French Quarter and the one…
Sometimes Using up Your Fridge Contents Results in a Scrumptious Soup
I’m in the process of getting ready to put my house up for sale, which means I’m trying to bring less stuff into the house and use up what I have. This includes the food in the fridge, and right now I have a butternut squash, a few onions, carrots, potatoes, and some garlic—all the…
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