Welcome to Nancy Harmon Jenkins

Virgin Territory: Exploring the World of Olive Oil

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THE FOUR SEASONS OF PASTA - Nancy Harmon Jenkins and Sara Jenkins

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Nancy Harmon Jenkins: Writer, Speaker, Traveler, Story Teller

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FALLING INTO FALL

This old earth is gently slipping into autumn, just as she does with admirable precision every year at this time. And just as precisely and predictably, in the northern hemisphere at least, autumn vegetables shine in markets and gardens and supermarket produce bins: squashes, of course, in dozens of shapes, ...
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CAPONATA SEASON

It’s that rarest time of summer, late August to early September, when for just a few short weeks it feels as if Maine has taken off for the Mediterranean. The sun is at its strongest and farmers’ markets are full of ripe tomatoes and fat, dark eggplants, sweet red peppers ...
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Maine Smoky Lobster & Sweet Corn Chowder

Lobstermen have their own esoteric vocabulary. “Bugs” are what they call lobsters and “shedders” are bugs at their tenderest and, many argue, their most delicious. When a bug sheds its hard carapace and starts to grow a soft new shell that’s easy to break open, the meat is sweet and ...
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Pickles? It’s that time again!

“Vinegar? Anyone know where I can find white vinegar?” The plea was on a local Facebook message board. “Especially Heinz.” It’s pickling season here on the coast of Maine and, like sour dough bread-making, like banana bread baking, like the steady flow of bean soups since March 15, pickling has ...
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Finest Kind: Lobster Chowder

Not everyone in Maine celebrates the year-end holidays with lobster, but in my family, my mother considered a bright red lobster a proper commemoration of the feast, whether Christmas or New Year’s. Truth to tell, it’s a whole lot easier to serve up steamed lobsters with melted butter--with a side ...
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Lentils for la Cenone

It’s a tradition in Italy, one I honor and respect each time a new year rolls around: lentils for Capo d’Anno, the top of the year, almost always served with either sumptuous zampone, a delectably rich and sticky sausage made in a stuffed pig’s trotter, or with cotechino, similar but ...
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It’s All About the Excess

It strikes me that Americans, though we profess an ideal of simplicity, are seldom content with the actual concept—especially at the table where we talk about how something is better when it tastes of what it is, unadorned with dressings and spicy sauces and extra ingredients. But do we embrace ...
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Cocido: Spain’s national dish

On a recent visit to Las Casas de Hualdo, a magnificent olive oil estate in the rolling plains of La Mancha between Toledo and Talavera in central Spain, I was served at lunch a substantial cocido madrileño, a noble dish to restore flagging bodies and spirits during the hard work ...
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Thanksgiving? Problems? Not me!!!

Now we’re about to crash full on into Thanksgiving and as usual every newspaper food page and cooking blog and social-foodie media post is full of advice for nervous cooks, with shopping lists, chore lists, countdowns, schedules, et infinite cetera. I keep going back to the brilliant San Francisco cooking ...
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Leftover Pumpkin? Put It to Work!

If you're like me, you may have a certain amount of pumpkin left over after the efforts of the holiday--which of course is much more devoted to candy than it is to anything as healthy as pumpkin or squash. Be that as it may, we (my daughter and I) have ...
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In Search of Lost Memories

Here's a recipe for madeleines, the little French tea cakes that sent Marcel Proust into such paroxysms of memory—all 4,250 pages of A la Recherche du temps perdu (of which I have absorbed only the first 200 with 4,050 to go) stem from is encounter with a madeleine and a ...
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Mita’s Sugo: Tuscan Classic

It must have been in 1973 or 74 that Mita Antolini showed me how to make her Tuscan sugo. She sat in my kitchen and directed me as I chopped onions, garlic, parsley, and all the other ingredients of a classic soffritto. Then she stirred the sauce with a big ...
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Virgin Territory: Exploring the World of Olive Oil

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"This is the definitive book on olive oil, and one that should change the way you shop.”

-- Amanda Hesser, co-founder of Food52.com and author of The Essential New York Times Cookbook

"Virgin Territory is smart, fun to read, and relevant--thank you Nancy, once again, for such good work.”

-- Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone

“Nancy Harmon Jenkins is the leading American authority on olive oil. No doubt about it."

-- Arthur Schwartz, author of Naples At Table and The Southern Italian Table

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You can order “The Four Seasons of Pasta” at the following stores:

Amazon | Barnes & Noble | Indiebound

What Chef Alice Waters said about our book: “Every time Nancy writes a book it is an inspiration, because she goes into each subject with such enthusiasm and depth. And Sara is a wonderfully talented and intuitive chef. It is no surprise, then, Nancy and Sara have together created a beautifully approachable book that captures the vibrancy, traditions and remarkable versatility of pasta.” Chef Alice Waters