Nancy Harmon Jenkins Presents: Puglia Autumn 2014 AmorOlio
October 12 - 18 and November 9 -15 2014: Puglia! We are going to introduce you to the olive harvest and the culinary delights of a region I first wrote about back in the 1990s and have been visiting regularly ever since.
Recipes from around the world

Extra-virgin in the Kitchen

Extra-virgin in the Kitchen

Cooking with extra-virgin: It’s not always at the stove. In this farmhouse kitchen in deepest Provence, it’s an aioli, garlic mayonnaise, served with poached salt cod and vegetables but equally delicious with simple grilled fish or dolloped on a medium-rare steak or burger. Traditionally it’s done with a mortar and pestle, crushing the garlic to a […]Read More

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Snow Days

Snow Days

Lear: Blow, winds, and crack your cheeks! rage! blow! You cataracts and hurricanoes, spout Till you have drench’d our steeples, drown’d the cocks!   Kent: Alas, sir, are you here? things that love night Love not such nights as these; the wrathful skies Gallow the very wanderers of the dark, And make them keep their […]Read More

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An old Maine tradition

An old Maine tradition

Apple pie for breakfast! My first job many years ago was at a B&B on a sheep farm where the farmer had his breakfast after tending his animals and before going off to his day job–he was a foreman at the Knox Woolen Company. Mr. Keller always had pie for breakfast, year in and year […]Read More

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Maine: the way life useta be

I came across these words of Cleveland Amory while scrolling (strolling) through some old files this morning. It’s sort of descriptive of some parts of Maine (not all of it, not yet): The following groups have come to the social resorts in this order: First, artists and writers in search of good scenery and solitude; […]Read More

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Cortona:–The new season Valdichiana peaches, just  starting to come in, are full of the most incomparable flavor. How to describe it? Words fail. I could say wine, I could say honey, I could say blossoming flowers, but nothing quite does justice to the taste of a ripe peach. I have to eat my fill and […]Read More

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    Virgin Territory: Exploring the World of Olive Oil
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