Culinary Tours

Deep-fried Ricotta Balls

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Deep-fried Ricotta Balls

Deep-fried ricotta balls make a lovely nibble before an Italian meal. This recipe was developed in celebration of Lyndey’s hosted Culinary Tours […]

Ricotta Torte

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Ricotta Torte

This Ricotta Torte is a recipe I developed in celebration of my ongoing hosted tours to Puglia and Basilicata.

Serves: 12+
Preparation time: 30 minutes […]

Orecchiette with Tomatoes

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Orecchiette with Tomatoes

Orecchiette with Tomatoes is a summer dish in Puglia, while Orecchiette with Broccoli Raab is served in winter. You can sample these if […]

Tagine of Lamb with Carrots

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Tagine Of Lamb with Carrots

Morocco is a land of fragrant tagines, redolent of aromatic spices. This Tagine of lamb with carrots can be cooked on […]

Sweet Moroccan Briouats

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Sweet Moroccan Briouats

While briouates can be made of meat or vegetables these Sweet Moroccan Briouats make a lovely alternative at the end of a meal. […]

Tangia of Veal

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Tangia of Veal

A tangia is an amphora-shaped clay cooking pot used in Moroccan cooking. For Tangia of veal, the vessel is filled with veal on […]

Orecchiette with Broccoli Raab

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Orecchiette with Broccoli Raab

You can see nimble-fingered ladies making and drying orecchiette or “little ears” of pasta in the labrynthine back streets of the old […]

Chicken, Preserved Lemon & Green Olive Tagine

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Chicken, Preserved Lemon & Green Olive Tagine

Chicken, Preserved Lemon & Green Olive Tagine is one of the great dishes of Morocco. It is easy to […]

Chicken In a Pot with Preserved Lemon

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Chicken In a Pot with Preserved Lemon

This recipe for chicken in a Pot with Preserved Lemon is inspired by a trip to Morocco—but this is, […]