I like what I am doing for them. I like that I am able to create recipes using my favorite foods. In these two past issues (August 2013; October 2013), the food column tells you about arugula, and beets. Green and red. Both amazing colors and ingredients to style and photograph, I thought.
For full version, visit http://www.latartinegourmande.com/2013/09/11/mindful-magazine-beets-arugula-recipes/
The foods we cooked, styled, and ate. The walks and excursions we took. I hope you’ll understand the good time we had. Everything happened at Case Vecchie in Vallelunga, the home of Fabrizia’s Sicilian cooking school. There you learn about how much love people have for homegrown and seasonal foods. About how quality ingredients make splendid dishes that warm the heart. Case Vecchie, Anna Tasca Lanza Cooking School , Sicily Sicily in Spring is gorgeous.
For full version, visit http://www.latartinegourmande.com/2013/09/01/orange-olive-salad-recipe-sicily/