Dukkah: An Egyptian Nut and Spice Blend

The Magic of Dukkah by Victoria Challancin My first encounter with dukkah ( alternately spelled duqqa or du'a depending on both the tra...

Shrimp and Gruyère Cobb Salad Low-Fat Green Goddess Dressing

Cobb Salad: Begging for Reinvention by Victoria Challancin In 1937 an overnight salad sensation was born at Hollywood's The Brown Derby...

Cooking at the Kasbah

Marrakech: A Cooking Class at La Maison Arabe by Victoria Challancin My own tagine of chicken with olives and preserved lemons Common spi...

Cooking Class Photos

Cooking Class Photos Flavors of the Sun International Cooking School San Miguel de Allende, Mexico by Victoria Challancin For over ten years...

The Colors of Mexico: Orange

The Colors of Mexico: Orange by Victoria Challancin At the Tuesday Market where I was buying herbs to accompany a talk I was giving at the B...

The Mexican Pantry: Epazote

Epazote or Why would I ever want to cook with that ? by Victoria Challancin “ Huele rico ,” my assistant sighed as she inhaled the aroma of ...

Aguas Frescas: Refreshing Fruit Drinks from Mexico

Agua de melón Agua de Melón: Refreshing, Economical, and Made from Seeds! The "fruit waters," or aguas frescas, of Mexico are a...