Lebanon

Make Food Not War July, 2010

Lebanon, well known for its religious and ethnic diversity, is an ancient country; there are towns and villages that date back to Biblical times – the Old Testament, that is. This fertile stretch of 10,400 square kilometers that runs along the east coast of the Mediterranean Sea is dotted with some of the finest Greco-Roman ruins still in existence. Its cup of history overfloweth.

A Taste of Wine's History, Sip by Sip July, 2010

As I begin to pen (yes, I still put ink on paper) this article, I ask Bacchus, the ancient Greek god of wine, to let my words be gentle and smooth like the young and “fresh” Massaya wines from the heart of Lebanon’s Bekaa Valley.

Chez Maguy June, 2010

Rarely does one discover such a pleasure as Chez Maguy – not a restaurant, but a place to experience foods from the sea, caught the same day and cooked in Maguy’s home kitchen in Batroun, 45 minutes north of Beirut. It's an authentic fishing village that is Unesco-protected and one of the oldest functioning towns from the days of the Phoenecians.

Seafood by the Sea October, 2009

Lebanon is once again the number one hot spot of the Middle East—this time in a good way. Tourists are pouring in from all over the globe. The sexy and diverse capital city, Beirut, is crammed with chic bars and restaurants that draw the beautiful people. Local posh beach clubs, like La Plage and St. George, look like they are holding casting calls for a D&G advertising campaign. Tanned, tight bodies are everywhere. Summer in Beirut is steamy, gorgeous and fab.

Wild IN BEIRUT October, 2009

The Saturday morning organic farmers market is a feast for the eyes. Lush greens and herbs, from the homegrown to the wild await the early risers. Vegetables of every color of the spectrum, in sizes ranging from miniatures to regular, fill the stalls of farmers arriving from regions across the country.

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Lebanon