Wild honey of Fez, Morocco
One of my requisite stops upon returning to Fez is “the honey souk”, Fondouk Kaat Smen, set back behind a display of carpets on...
Blissfully organic in the Ourika Valley, Morocco
Two chefs, from opposite sides of the globe, meet in a kitchen in New Zealand, her homeland. They marry their passion for organic cooking,...
Tasting Morocco in Marrakech
Food tour! It’s one of the first things Tom and I do soon after we arrive at a new destination. It get our taste...
A refresher course in Moroccan sweets
Morocco excels in sweet flavor notes. During a long absence from our house in Fez, I somehow forgot just how strong those notes can...
Culinary argan oil from Morocco
My first taste of amlou, a classy nut butter, came at breakfast in the coastal city of Essaouira, Morocco. A vendor in the city's...
Three cooks, one Moroccan kitchen
Mlaoui is the croissant of my Moroccan mornings, just one of the delectable pastries from a Moroccan kitchen.
Thin, crepe-like layers dotted with butter and...
Foreign Flavours from Writers Abroad now on Kindle!
Foreign Flavours, published by Writers Abroad, is now available on Kindle.
The book includes my article," Three cooks, one Moroccan home kitchen, result: delicious", along...
Foreign Flavours: An Anthology from Writers Abroad
The online writing group Writers Abroad has published Foreign Flavours, an anthology of 64 short stories and non-fiction articles themed around food, drink and...
Tangia or tanjia—either way, it’s Moroccan pot roast
Sunday dinners after church were wonderfully predictable when I was a kid: if it was Sunday, it must be pot roast. The meat seared...
Holy Moulay Idriss Zerhoun—Morocco’s sacred city
Moulay Idriss Zerhoune is just 70 kilometers from Fez but is a world apart. The little city's founder, Moulay Idriss el Akhbar, was a...