Just 40 minutes in the kitchen, plus 30 minutes to marinate the fish . . . [and] dinner was on the table.Read More
My latest post on ZesterDaily doesn’t actually tell you which oil to buy, but rather gives some useful tips when confronting that bewildering bank of extra-virgins on market shelves: http://zesterdaily.com/cooking/940-best-olive-oil-to-buyRead More
I’ve just come home from two glorious days at Villa Campestri in the Mugello, a beautiful green valley northeast of Florence that is blessedly free of tourist hordes. With Paolo Pasquali, who owns Villa Campestri, and his daughter Gemma, I’ve been plotting a week-long olive oil intensive for next October, starting Saturday the 15th, when
Read More
For several months now, I’ve been working with my friends at Villa Campestri here in Tuscany to develop an olive oil program that will, we hope, go a long way toward expanding knowledge of this precious ingredient that adds both good health and bountiful flavors to just about everything in the kitchen or on the
Read More
What do you know about your extra-virgin?