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Recipes

  • Lentils & Green Olives

    I just love these tiny lentils from the Abruzzi—the colors remind me of the beach-stone paintings of my painter friend Alan Magee. Or of the roof tiles…

  • Writing Food/Food Writing:

    It’s not just restaurant reviews and recipes, it’s not just how to cook–no, writing about food encompasses much, much more, from personal profiles to memoir to long-form…

  • A Killer in the Kitchen

    I lived in Cyprus off and on in the early ‘70s before the Turkish invasion that split the island into two irreconcilable political entities, one Turkish, one Greek. Our village, on the…

  • Ode to the Egg

    Farmer Hubert’s eggs It’s the simplest, most basic of foods, the one cooks turn to when there’s nothing to eat in the house—because there’s almost always an egg…

  • Snowy Day Soup

    What to do in a February blizzard on the coast of Maine? Snow day: No school, downtown shops all closed, and the snow falls so hard and fast that I can’t…

  • Salty Lemons

    It’s a lemony time of year, these waning days of January when the air is chilly, the earth is covered with no longer fresh snow, and a…

  • A Reinforcing Salad for Winter

    I’ve been playing around this week with a rather wonderful salad traditionally served in Naples throughout the Christmas holidays—which, as you know, actually extend from the Feast…

  • Christmas Means Lobster

    I’m happy to hear that the French, who know a thing or two about gastronony, have adopted our Maine custom of lobster for Christmas. Along with oysters,…

  • Pumpkin pasta: Why not?

    Here’s a great seasonal recipe from The Four Seasons of Pasta, the book I wrote with my chef daughter Sara Jenkins: Pumpkin Pasta with Pumpkin Seeds, a fine…

  • TOMATOES AT THE TURNING

    “The turning” is what a friend calls this in-between season—and that’s exactly what it feels like here on the northeastern coast of the United States, the “turning”…