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...

Cooking Class Photos

Cooking Class Photos A smattering of photos from Flavors of the Sun cooking classes for Mexican cooks: A modern update of a Chicken Waldorf ...

The Cooks

Margarita and Cristina The Cooks   Flavors of the Sun International Cooking School San Miguel de Allende, Mexico The following photos are...

A Recipe using Chile Manzano

Chiles Manzanos (Capsicum pubescens) While the majority of the chiles of Mexico come from the Capsicum annuum specie ( poblano, jalapeño,...

Morocco Trip 2009

Morocco Tour 2009 I returned in late November from leading my third guided trip to Morocco. If you are interested in joining me in 2009, co...