A canopy of chamomile, rosemary, and lavender hung drying from the ceiling, perfuming a stone patio where almost a dozen diners gathered on a balmy evening in February. The herbs weren’t just for decoration. Estrella Benmaman uses them to season the meals she serves guests in her home on the southern outskirts of Caracas, Venezuela. This particular evening’s four-course menu included cream of pea with mint, roasted red peppers, grilled eggplant, fish encased in a sugar-dusted phyllo shell, and oriza... Читать дальше...