All Posts By

Nancy Harmon Jenkins

  • Pear Tarte Tatin

    You could order a special tarte tatin pan for this splendid tart, but I use, as I have for years, a 10-inch black iron skillet that’s about 2 inches deep. A similarly…

  • Time for dead man’s bones

    Some people claim Halloween is their favorite holiday. Not me! I respect its origins in Samhain, the Celtic celebration of harvest’s end and remembering those who died in the previous…

  • Tuscan Harvest

    During the golden days of autumn, when the vendemmia, the grape harvest, is in full swing, Tuscan country bakers take advantage of the abundance of wine grapes to make schiacciata coll’uva, an…

  • Extra-Virgins: Tasting the Best

    Rolando Beramendi of Manicaretti imports visited us in Maine recently and brought with him five Italian extra-virgins–one Tuscan and four southern ones. These were intended as candidates for a structured…

  • Apple Time

    Farmer Victoria’s surprise gift this week of a dozen small green early apples, of unknown variety but rigorously organic and unsprayed, led me to the first apple crisp of the…

  • A Very Young Traveler

    By the time I was four years old, I was allowed to cross the street, our street, by myself. My mother taught me to stand at the edge, where the sidewalk, such…

  • Fond farewell to asparagus

    Asparagus Risotto Because the asparagus season is past but the flavors linger on, I wrote this paean to one of my favorite vegetables and one of my favorite ways of cooking: Risotto. With a…

  • Asparagus Season

    My father, may he rest in peace, was a champion Yankee gardener, as proud of his vegetable garden as he was of the flowerbeds that surrounded his bayside home. He did almost…

  • Maine Lobster Stew

    Lobster stew, in all its simplicity, is a total celebration, a glamor dish reserved for Christmas Eve or for special guests arriving from away who want their first taste of…

  • An Ounce (or More) of Sauce

    “An ounce of sauce covers a multitude of sins.” Anthony Bourdain Never underestimate the power of fine olive oil to sauce almost any food. Salad, of course, and cheeses, fish, meat, vegetables…