Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
The secret is out — Portugal is a food and wine lover's dream destination!
Food, wine and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Make this recipe at the height of the summer, when fruits are delicious!
When you go to buy fresh blueberries, look for ones that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Size isn't an indicator of maturity but color is-berries should be deep purple-blue to blue-black. Reddish berries aren't ripe, but you can use them in cooking. Avoid blueberries that look soft or shriveled or have any signs of mold. If you see juice stains in a container of blueberries, it means the fruit might be bruised.
Refrigerate fresh blueberries as soon as you get them home, either in their original plastic pack or in a covered bowl or container. Be sure to wash your berries before you start snacking, and eat them within 10 days of purchase (that's the easy part!).
1 bottle (750 ml) fruity rosé wine¾ pound fresh blueberries2 nectarines, pitted and thinly sliced1 cup white grape juice1/3 cup Triple Sec1 tablespoon sugar2 whole cloves2 cinnamon sticks lime
Combine all ingredients in a large pitcher. Stir until sugar dissolves. Cover and refrigerate at least one hour and up to one day. Pour into glasses with some of the fruit and serve.
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