All Posts By

Nancy Harmon Jenkins

  • 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…

  • apple pie in a dish

    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…

  • 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):…

  • Peaches

    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…

  • Bistecca Chianina

    My friend Roger asked me to write about this phenomenon, the bistecca chianina, which is much written about, much misunderstood, and much misrepresented. We had dinner, Roger, his wife, a coupla friends,…

  • Standing in Line

    So what do you do, I am frequently asked, with all that time you spend in Italy? What do I do? I stand in line. This is the post office in Camucia…

  • Pasta/Pesto: Sicily Direct

    Busiate al Pesto Trapanese When a Sicilian friend Gabriella Becchina took me a couple of years ago to Mulini del Ponte, a grist mill in the heart of Castelvetrano, her hometown in…

  • Mind Your Loaf!

    I love the bread I’ve been making since taking a terrific one-day class in sourdough with Sharon O’Leary at King Arthur Flour’s Baking Education Center in Norwich, Vermont (www.kingarthurflour.com/baking/). That and buying…

  • one perfect artichoke

    Eat Your Veg. Please.

    I just spoke on the phone for 22 minutes, in my gravelly early-morning voice (with a cold coming on yet), with an Italian radio interviewer about Italian/Mediterranean food and its influence on…