Recipe: Pear and Prosciutto "Carpaccio" with Balsamic Vinegar Reduction

This refreshing salad is not only beautiful but so easy to prepare! Pear and Prosciutto "Carpaccio" with Balsamic Vinegar Reductio...

Cooking Class Photos

Chilled Yogurt-Cucumber-Avocado Soup with Basil-Salsa Garnish Cooking Class Photos by Victoria Challancin Flavors of the Sun International C...

Harissa: A Spicy North African Condiment

Purchased Harissa from Morocco Harissa : A North African Condiment by Victoria Challancin Harissa , sold in the Marrakech souk Olives sold...

Blog Sitemap

This is a sitemap of Flavors of the Sun Blog. Please wait till page loads fully for sitemap to appear at the bottom of the posts column on t...

Moroccan Salads, Part II

A portion of the sixteen small appetizer plates served at a favorite Marrakech restaurant Moroccan Salads, Part II by Victoria Challancin Th...

Moroccan Salads, Part I

Moroccan Salads, Part I by Victoria Challancin Salads in Morocco are a culinary marvel. Served raw, sharpened with lemon juice and spices, ...

Seed-Encrusted Pork Tenderloin with Honey-Mustard Sauce

Two Ancient Spices, One Modern Recipe by Victoria Challancin In my class for Mexican cooks last week, we prepared Seed-Encrusted Pork Tender...