Dump couscous onto a tray, sprinkle with 1/2 cup cold water and rake the grains to keep them separate.
Where you stay in Marrakech will have a big impact on the texture of your experience, and the.Angsana Riads Collection Marrakech.
, built in more than century-old Moroccan houses and owned by Banyan Tree Group, was our home base for our time in the city and absolutely perfect.The gorgeous 19th century Riad Si Said, where we stayed, is both central in the Medina and a terrific oasis of calm.(There are six properties, all within walking distance, that are part of the collection in Marrakech.)
Not only were the accommodations fantastic — spacious, gorgeously designed with stunning tile work and local fixtures — but the staff’s balance between highly professional and outstandingly personal was impeccable.. Getty Images.And the food there was phenomenal.
The main restaurant,.
, which in the morning serves an epic breakfast of homemade yogurt, fresh juices, and airy baghrir (a semolina pancake with countless holes spread across its surface, the better to catch all of the honey that's drizzled on top) and at night transforms into a casually elegant restaurant worth visiting even if you’re not staying there.In Daytona Beach, the team at.
is doing things nobody expected in a town better known for bike week than elevated imbibing.. “We’re probably one of the only places around here doing craft cocktails,” says bar manager Pants Kitchens.“But the Rum Runner hits a sweet spot — it’s familiar, approachable, and gives us a chance to show off what great ingredients can do.”.
Their version includes a blend of rums: Plantation 3 Star, Cruzan Black Strap for depth, and a float of funky Smith & Cross.They use cold-pressed pineapple juice, fresh Florida orange juice, and serve it in a snifter with a giant bouquet of mint, Luxardo cherry, and orange peel.