Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
There's a certain magic that happens when you balance the sweetness of the fruit against the slightly salty prosciutto. This is the time of year I get excited! When I see melons, grapes and figs, I run directly to my favorite deli and get some delicious paper-thin slices of Italian prosciutto.
2 bunches frisee1 bulb fennel, thinly sliced2 to 3 tablespoons fennel oil (see below)Salt and freshly ground black pepper1/4 melon, honeydew, Crenshaw, Casaba, cantelope, peeled and cut into thin slices2 cups small green and red grapes, if larger, cut them in half6 figs, halved6 slices Prosciutto di Parma or Prosciutto di San Danielle
For the Salad: Place the frisee and fennel in a bowl. Add the fennel oil, salt and pepper and toss together.
For each individual serving plate, place a few slices of the melon on the bottom of each plate. Distribute the grapes on the plates. Top the melon and grapes with the frisee and fennel. Top with the figs. Place a slice of the prosciutto onto the top. Serve.
5 tablespoons fennel seeds
1 cup extra virgin olive oil
For the Fennel Oil: Heat a dry frying pan over medium heat. Add the fennel seeds and shake the pan constantly for 15 to 30 seconds. Do not allow them to turn brown. Grind the fennel seeds in a coffee or spice grinder or a mortar and pestle until coarsely ground.Place the olive oil and fennel seeds in a jar and shake. Let sit for 2 hours. Strain before using.
Makes 1 cup fennel oil
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