Merry Xmas and a Happy New Year A traditional French salad for New Year's Eve A menu for a “réveillon” celebration (whether Christmas or New Year’s Eve) almost always includes Belgian endives on French tables. This is how we used to greet the nouvel an, new year, in...
My Morocco Page
Why I chose to self publish
WHY DID I WRITE MINT TEA AND MINARETS? HERE IS THE EXPLANATION: Dianne Jacob, who writes a wonderful blog for food writers, invited me to give the reason why: Agent Couldn’t Sell Her Memoir, so Cookbook Author Publishes it Anyway...
Upcoming presentations and book signings! Share with your friends
FOR UPDATES PLEASE ALSO VISIT PRESENTATIONS, CLASSES, AND BOOK SIGNINGS PAGE A bouquet for the Fourth of July July 2013: As some of you know, I have been all over the county speaking at our wonderful libraries. Why not join me at one of the upcoming events? A...
Mahia, Moroccan fig brandy
Did you know?Morocco's Sephardic Jews are known for their special mahia, a brandy made from figs. POTENT! Distilling the Taste of MoroccoDavid Nahmias keeps a family tradition alive by making mahia, a Moroccan fig brandy, in America...
B and B in El Jadida
It seems every one around the country is restoring a family riad and turning it into a luxury B and B. The fad began in Marrakech, where, I am told over 450 B and B's now occupy the medina (This makes me shudder. Were did the "locals" flee to?) I usually don't...
Thanks, mystery reviewer…
Though I do not know the author, I recently stumbled upon this blog, http://2morocco.blogspot.com/2008/05/cooking-with-kitty-morse-in-morocco.html, which describes the tour I led for so many years! Thank you and chokran whoever you are!