Unlocking the imposing, creaky door with a brass skeleton key, our guide, Jennifer, escorts us into the hushed and hallowed grounds of the Argyll Mausoleum of Historic Kilmun Church. Here, in the village of Kilmun, Dunoon, Scotland, is the finalRead more
Unexpectedly, a potent aroma – eye-watering, nose-piercing, heat-inducing – engulfs me. Next, the ground beneath me shimmies, accompanied by loud rumblings overhead. Fortunately, the shake-rattle-and-rolling gyrations are nothing like the undulating tremors that years ago startled me awake from aRead more
I’m walking along a promenade on ancient ramparts (La Promenade des Remparts). The pathway encircles the old town of Beaune, the celebrated wine capital of Burgundy (Bourgogne) in the Côte d’Or department in eastern France. This strategic fortification, with itsRead more
Dallas-born pastry chef Molly Wilkinson stands behind the butcher block counter in the kitchen of her charming, light-filled, 18th-century apartment in Versailles, France. She’s demonstrating how to make a simple puff pastry dough for a French apple tarte tatin. SheRead more
A richly pungent aroma envelops us as thoroughly as the warm, humid Italian air wafting through open windows and doorways of a rustic and rural building. The bouquet, at once sweet and acidic and potent enough to tear up ourRead more
We’re standing in the presence of Italian royalty. The experience is not only humbling, but also…mouthwatering. More than 30,000 uniform wheels of Parmigiano Reggiano cheese, in various stages of aging, rest row after row on long wooden planks stacked inRead more
Deep within leafy woods near the town of Forcoli in Tuscany, we’re scouring the Italian earth for “diamonds,” says our guide, Sandra Rosy Lotti, a celebrated chef, cookbook author, and food writer. These forest diamonds, also called diamonds of theRead more
Standing on a broad, tree-lined pedestrian promenade in Lucca, Italy, we’re stories high atop 40-feet-tall red brick walls. Centuries old and remarkably intact, they measure an incredible 2.5 miles long and 100 feet wide at the base. These massive walls,Read more
I awoke this morning in the shadow of the snow-capped Eiger Mountain to the chorus of bells worn by cows grazing upon the rolling hills of Grindelwald, Switzerland. Now, I’m standing 11,333 feet in the open air at Jungfraujoch, knownRead more
I watch in awe at the precision and speed with which Provençal chef Jean-Marc Villard peels and cores a Gala apple. The chef is demonstrating how to make a single-serving-sized tart tatin. He spoons granulated sugar into a ramekin toRead more