Nancy Harmon Jenkins Presents: TUSCANY AUTUMN 2013: AMOROLIO

March 12, 2013
Nancy Harmon Jenkins Presents: TUSCANY AUTUMN 2013: AMOROLIOOCTOBER 21 – 27 Plans are shaping up for our autumn AmorOlio program, October 21 to 27, 2013, at Villa Campestri (“the world’s only olive oil resort”), in the hills above Tuscany’s Mugello valley just half an hour north of Florence. I’m especially enthusiastic about this program because we’ll be joined by my old friend, Read More
Posted in AmorOlio Programs, Events | 5 Comments

Med Diet Alert: Cavolo Nero, aka Lacinato Kale

March 7, 2013
Med Diet Alert: Cavolo Nero, aka Lacinato KaleLacinato or Tuscan kale is what we call it in the U.S. where it’s relatively new for cooks and gardeners alike. But in Tuscany cavolo nero has long been a staple of farm gardens and traditional kitchens. It stands in the garden all winter, even in the coldest times, even when its stiffly rippled, dark Read More
Posted in Ingredients, Italy, Posts, Tapas, Vegetables | Tagged , , , | Leave a comment

Award for Dumbest News Story of the Week

March 3, 2013
Award for Dumbest News Story of the WeekAnd the winner is: Joe Queenan of the Wall Street Journal with his Saturday plaint about the Mediterranean diet. And before I go any further, I’m also promoting his stupidity on the short list for dumbest news story of the year. Listen to this: “The Mediterranean Diet might just as well be called the Monastic Read More
Posted in Articles, Ingredients, Mediterranean food and travel, Posts | 1 Comment

Salmon Poached in Extra-virgin Olive Oil

March 2, 2013
Salmon in oil, just taken from the ovenPoaching fish in olive oil was astonishing to me when I first encountered it back in the 1990s. A wonderful chef named Tom Gutow had a restaurant in Castine, Maine, on Penobscot Bay. Tom poached center cuts of native-raised Atlantic salmon and what arrived at the table at the Castine Inn was so fresh-tasting, so Read More
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Here’s to a future tarte tatin

February 5, 2013
Here’s to a future tarte tatinReine des reinettes: Crisp and crunchy, nicely tart but with a high sugar content, firm enough to maintain its texture when cooked, this is an apple that deserves to be better known. Read More
Posted in Ingedients, Ingredients, Maine, Posts | Tagged , | 2 Comments

  • Tuscany Spring 2013 AmorOlio

    March 25 – 31 and April 22 – 28, 2013, at Villa Campestri, the world’s only olive oil resort located in the hills above Tuscany’s Mugello valley just half an hour north of Florence. READ HERE

  • TUSCANY AUTUMN 2013: AMOROLIO

    OCTOBER 21 – 27 Plans are shaping up for our autumn AmorOlio program, October 21 to 27, 2013, at Villa Campestri (“the world’s only olive oil resort”), in the hills above Tuscany’s Mugello valley just half an hour north of Florence. READ HERE

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