Fresh Green Garlic/Golden Soup

Fresh Green Garlic/Golden SoupAnne Raver’s lovely piece about New Mexico garlic grower Stanley Crawford in today’s New York Times reminds me that I forgot to put up a recipe for garlic soup, a perennial favorite that is at its best right now, when early garlic in farmer’s markets is so sweet and flavorful compared to what’s available the Read More
Also posted in Mediterranean food and travel, Recipes, Soups, Vegetables | 2 Comments

Panzano’s Divine Butcher

Adapted from Article published in Zester Daily http://www.zesterdaily.com/cooking/551-panzanos-divine-butcher Italy’s Dario Cecchini, the famed butcher in ‘Heat,’ expands on Antica Macelleria Cecchini. On a spring Sunday when the Tuscan weather typically can’t decide between sunshine or rain and gives us a bit of both, Panzano, in Chianti, is lively, bustling with locals as well as tourists Read More
Also posted in Italy, Meat and poultry, Mediterranean food and travel, Recipes, Restaurants | Leave a comment

Olive Oil Scam? Maybe Not

Adapted from Article published in Zester Daily http://www.zesterdaily.com/pantry/600-olive-oil-scam-maybe-not New study finds extra virgin olive oil isn’t always extra virgin. Light and heat may be the culprits. The world of extra-virgin olive oil was thrown into turmoil recently by a report from the Olive Center at the University of California, Davis. A Davis research team tested Read More
Also posted in Olives and olive oil | 1 Comment

An Exaltation of Apples

An Exaltation of ApplesAdapted from Article published in Zester Daily http://www.zesterdaily.com/baking/653-apple-tarte-tatin Tarte Tatin was invented, so we are told, late in the 19th century by one of the two Tatin sisters, les demoiselles Tatin, who kept a restaurant, the Hotel-Terminus Tatin, in the Loire valley town of Lamotte-Beuvron. Yeah, right, I used to say, and Marco Polo brought Read More
Also posted in Recipes, Sweets and desserts | Leave a comment

On Easter, Symbolism And the Exuberance of Spring

Adapted from an article published in The New York Times: April 4, 2007 THROUGHOUT rural Italy, the first thing many families eat on Easter morning is a giant frittata made from uova benedetta, eggs blessed on the day before Easter, when the village priest goes around giving each farmhouse a benediction. One Easter, on a Read More
Posted in Articles | 2 Comments
  • SPEAKING TUSCAN IN THE KITCHEN/ LA CUCINA PARLA TOSCANO

    May 20 - 226, 2012, Villa Campestri, Tuscany A Tuscan cooking course with Nancy Harmon Jenkins for details click HERE

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