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 night Love not such nights as…
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Nancy Harmon Jenkins
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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…
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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):
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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…
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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,…
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This is Rosy Grottoli, chef at Masseria Fumarola, which will be our home in October and again in November for AmorOlio in Puglia, six days honoring the cuisine and culture…
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Just heard the news about Union Square Café and I’m shocked. Though I haven’t dined there much of late, it’s always been one of my favorite New York restaurants, as it has…
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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 where…
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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 southwestern…
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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…
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At New York’s Roger Smith Hotel, a mere stone’s throw or pigeon flight from Grand Central Station, for the fourth or fifth (or maybe sixth) year in a row–I can’t find out…
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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…